The Philippines is one of the major suppliers of durian fruit in Southeast Asia, along with Thailand, Malaysia, and Indonesia. However, seasonality, short shelf life, and high perishability of the fruit affect its quality and supply vis-à-vis market demands and sustained livelihood of the farmers.
This was shared by Emma Ruth Bayogan, PhD, a researcher and scientist from the University of the Philippines Mindanao, during the WD DAR seminar series organized by the DA-Bureau of Agricultural Research (BAR) on 15 February 2024 via Streamyard and Facebook Live.
According to Dr. Bayogan, quality loss in fruit occurs naturally due to physiological, biochemical, pathological and physical processes such as ripening, capsule splitting and senescence. These lead to changes in texture, color, flavor, aroma; disease development; and overall deterioration of fruit.
Based on her presentation titled, Ripe for Success: Durian Storage and Postharvest Strategies, Bayogan said that ‘Puyat’ durian fruit loses 22-26% of its weight in 12 days in ambient tropical conditions after harvest. Durians are highly perishable. ‘Puyat’ durian fruit splits open or shows cracks in the outer shell 8 to 10 days after harvest if picked five days to onset of ripening. Maturity indicators include bulge in the peduncle, rough surface of the peduncle, rind color change, pliable spines, and a hollow sound when tapped with a rubber-tipped stick. The latter is a practice in Thailand. Ripening includes a perceptible aroma produced by the fruit.
Results of the DA-BAR funded project showed low-temperature storage (10-13C) of ‘Puyat’ fruit reduced weight losses, extended capsule splitting by 3.5 to 6 days while chilling injury symptoms became apparent in two weeks at 7℃. ‘Puyat’ durian fruit surface coated with 10% Decco Lustr 444 Wax also resulted in delayed dehiscence for 3.7 to 5 days, lower weight loss, longer retention of good visual quality, and retention of total phenolic content and ascorbic acid levels.
“To reduce postharvest losses and wastage, it is always best to use the lowest temperature that does not lead to chilling injury and appropriately handle the fruit to avoid bruising like giving it tender loving care in all stages from harvesting to utilization,” she explained. She added that proper harvesting of commercially mature fruit is also very important.
The use of ethephon, a ripening agent, at 500 ppm for a three minute dip hastens ripening. So did 48% ethephon peduncle but electrolyte leakage in the latter was higher than the control indicating faster deterioration.
Two sachets of potassium permanganate, an ethylene absorber, added to four durian fruit in a corrugated carton box retained higher total soluble solids content but showed capsule splitting compared to the untreated lot. The use of 1-methylcyclopropene, an ethylene inhibitor, at 500 ppm for 12 hours in an air-tight chamber showed higher weight loss than the control when stored in ambient conditions as well as delayed pulp softening at 5 days after treatment (DAT) but not at 10 DAT.
Transporting durian fruit surface coated with 10% Decco Lustr Wax and packed in corrugated carton boxes with dividers (four fruit/box) reflected reduced ethylene and carbon dioxide production rates, reduced weight losses, maintained higher ascorbic acid content, and delayed capsule splitting by two days compared to uncoated fruit. This was the result of a four-day transport trial from Davao del Sur to Laguna using a commercial trucker.
Bayogan said that the growers, handlers, consumers, and researchers will benefit from the findings of the research endeavor with the additional information on reducing postharvest losses in ‘Puyat’ durian.
She also emphasized that “the current farmers” practices are not entirely wrong. The resources may not be sufficient for them to do what is best and appropriate for their durian harvest. Other players in the supply chain will also need to do their part.”
The research team is also conducting simple training on postharvest technologies for those who wish to be trained,” Bayogan said.