QUALITY STANDARDIZATION OF THAI DURIAN, DURIO ZIBETHINUS MURR.

Information concerning fruit shape, size, weight and defects due to diseases, insect pests and/or other causes were taken. Fruit samples were dissected for quantitative data e.g. flesh thickness, seed number, and flesh weight. Qualitative data as odour, texture, and flavour was determined by panel test. The positive correlation between flesh weight and total seed number, flesh weight and fruit weight, ratio of total flesh weight to fruit weight and flesh weight were computed statistically using percentile and regression analysis. Fruit weight and shape incou pled with other specifications were then used as a criteria for quality standardization. The standard can be categorized into Extra, Class I, and Class II. The consequent drafts of the stand and were subjected to representative groups of growers, traders, researchers, academic and relevant government organizations. Promising grower groups adopted the standard to see whether the set up standard was practical in terms of production. It was found that over 95% of the produces could be categorized as Extra providing that growers practised appropriate technologies in their production. The set up of quality standardization in Thai durian was then established and required future development as legislation for enforcement.

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