ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Fruit dehusking and pulp storage of ‘Monthong’ durian (Durio zibethinus Murr.)

J. Siriphanich , D. Pankilib

Dept. of Horticulture, Kasetsart Univ., Kamphaengsaen, Nakhonpathom, 73140, Thailand

2002

บทคัดย่อ

Dehusking of ‘Monthong’ durian along the natural reture was more difficult and caused more damage than dehusking along the carpel groove when durian began to ripen. Dehusking became easier and less damaging at a more advanced ripening stage. Mlod appearance on durian pulp obtained by both methods was not defferent during storage at 25 ⁰C. When Monthong durian at 113 and 120 days after anthesis (DAA) were sprayed with ethephon 2,000 uL/L (whole fruit) or stem dipped with 10,000

UL/L and stored under normal or high velocity air movement at room temperature, it was found that ethephon treatment and storage under high velocity air movement enhanced dehusking, dehiscence and weight loss. Ethephon enhanced pulp softening at a faster rate than the high velocity air treatment and the control. However, plup texture was firmer than untreated fruits when compared to that at the start of dehiscence. Storage of pulp of durians at 106, 113 and 120 DAA at 2.5 and 10 ⁰C for 15 days showed that the quality of durian pulp of different maturities were about the same. Those at 2 ⁰C could be stored longer with very little change in quality. At higher temperatures (5 and 10 ⁰C) ripening process of durian pulp proceeded moderately. Ripening processes of durian pulp with firm texture at the beginning proceeded further during storage. Durian pulp fumigated directly with SO₂ or indirectly using Na₂ S₂ O₂ ethanol vapor, or irradiation with gamma rays before storage effectively limited microbial growth at 25 ⁰C, particularly at higher doses. Ethanol vapor appeared to be the most appropriate treatment to reduce microorganism on durian pulp.