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Growth, maturation and maturity index of ‘Monthong’ durian

Jingtair Siriphanich and Peerapong Sangwanangkul

Thai Journal of Agricultural Science. Vol. 33, No. 1-2, Year 2000. p. 75-82.

2000

บทคัดย่อ

Growth, Maturation and Maturity Index of 'Monthong' Durian

During growth and maturation of ‘Monthong’ durian (Durio Zibethinus Murr) fruit, dry weight, soluble solids, total sugar and reducing sugar contents of the pulp increased to the highest level at 127 days after anthesis (DAA). However, starch content fluctuated during this period. Firmness increased to a maximum at 106 DAA then declined. Quality evaluation of durian fruit at unripe and ripe stages was done by scoring pulp color, odor and sweetness which were found to increase in parallel to their maturities. Judging from dry weight and total sugar content in pulp at 70, 80 and 90% commercial maturity, it was found that they were equivalent to 106, 113 and 120 DAA. The minimum maturity stage of durian should not be less than 106 DAA and contain at least 32% dry weight. The study on starch content with 12-KI staining showed that 2% 12-KI could differentiate durian maturity. At 78-92 DAA no color to light brown staining was observed. The color disappeared later after 6-10 minutes. Between staining was observed. The color disappeared later after 6-10 minutes. Between 99-113 DAA the staining color was brown to brown-black and disappeared after 15 minutes. From 120 DAA onward the staining color faded from brown-black to brown. The time for color staining to disappear also declined to 8-13 minutes. It was concluded the 12-KI staining was not good enough to use for evaluating durian maturity.