Storage of Durians on a Semi-Commercial Scale

Abstract

A large scale storage of durians was tested on fruits aged 118 and 125 days after anthesis, by short cooling them at 24 and 48 hours after harvest and keeping them at 13.5^oC and 16.5^oC. At these storage temperature, the internal temperature of durians was found to be 15 and 18^oC, respectively. The younger durians developed chilling injury symptom at 13.5^oC but could be stored for 15 days at 16.5^oC. The older durians could also be stored for 15 days at 13.5^oC but sustained only 10 days at 16.5^oC. Precooling times had no effect on the storage life. The results indicated that an effective separation durians at different maturity would longthen their storage life. A semi-commercial scale storage of durian at 15^oC was also conducted to compare the beginning of cooling times for upto 72 hours. Methods and time for fungicidal application, and hole size at the top and bottom of the durian cartons were also studied. It was found that durian could be stored at the most for only 2 weeks. For effective control of fruit rot, Forsetyl-aluminum at 4,000 ppm in combination with Carbendazim at 1,000 ppm must be used by 3 mins. submerging or dipping in solution containing surfactant within 24 hours after harvest. Forsetyl-aluminum alone could not control the disease. Cooling should begin 48 hours after harvest. The durian carton should have a hole size about 5% of the top and bottom surface area. This hole facilitated fast cooling and better ventilation resulting in low internal humidity and hence lower disease incidence and longer storage life.