ISHS Acta Horticulturae 269: Symposium on Tropical Fruit in International Trade
DURIAN FRUIT RIPENING AND THE EFFECT OF VARIETY, MATURITY STAGE AT HARVEST, AND ATMOSPHERIC GASES |
| Authors: | S.C. Tongdee, A. Suwanagul, S. Neamprem |
| Abstract:
The rate of respiration and ethylene production and the internal CO2 and ethylene levels of durian at 22C were followed in 3 major cultivars harvested at 3 maturity stages. The effect of atmospheric gases on fruit ripening was also investigated. The ripening durian exhibited a very marked climacteric rise in respiration and a parallel increase in ethylene evolution, immediately upon harvest. The rate of CO2 and ethylene production at harvest and the peak climacteric respiratory value were higher in fruit harvested at a more advanced stage. Days between harvest and climacteric peak were reduced as maturity stage at harvest advanced. Ripening of fruit stored in low O2 and/or high CO2 atmosphere was affected. Low O2 (10%) was sufficient to cause a significant reduction in CO2 and ethylene production. However, the onset of ripening or ripe fruit quality was not affected. Ripening in O2 at 5 to 7.5% was inhibited but recovered when fresh air was subsequently introduced. O2 at such a level did not affect ripening in fruit which were harvested at an advanced stage of maturity. Fruit previously stored in 2% O2 failed to resume ripening even when removed to air. Fruit stored in CO2 at 10 or 20% either were not affected or showed a slight reduction in ethylene production. This high levels of CO2 alone did not influence the onset of ripening or other quality attributes of a ripe fruit. Effect of low O2 (10%) in combination with high CO2 at 5, 10, 15 or 20%, on the aril condition when the fruit ripened was greater than fruit stored in low O2 or high CO2 alone. This was less significant in fruit where ripening was apparently well underway at harvest in the more advanced fruit. | |
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