POSTHARVEST HANDLING AND MARKETING OF to provide information and knowledge to the participants on the

DURIAN
postharvest handling and marketing operations in durian.
Introduction
II. Postharvest Handling of Durian

Durian (Durio zihethinus Murr.) is one of the most highly Postharvest handling operations in durian include
harvesting, sorting and classifying, packaging, storage, transport
valued and desired fruits in Southeast Asia. The fruit is well known and marketing.

for its unique and excellent flavor with notably strong offensive 1. Harvesting

odor. The high nutritional contents of durian as well as the belief Harvesting at proper maturity in durian is very
important since it affects the quality of fruit. Fruits however,
that it has aphrodisiac effect have add to the popularity and should be harvested at the time or at the stage of
development when they have reached their sufficient size
increasing market demand of the fruit in both local and export and have accumulated chemical contents that will confer
maximum edibility and palatability when ripe or ripened.
markets. Likewise, the seasonality of harvest of durian in the
Consumer groups have the following quality criteria
Philippines which does not coincide with our Asian neighbors, on the ripeness of fruits:

presents good market prospects of our fruits for export. 1. fully ripe fruits with no splitting
2. fully ripe with distinct crack or split fruit

3. less ripe fruits with relatively firm texture, milder aroma

The postharvest handling operations for durian are and edible in 1 to 2 days

relatively minimal and simple yet very important considering the The harvest maturity among varieties vary, however,
they have some common indices, which can be used as
short postharvest life, inadequate technology on maintenance of guide.

quality and the possible high losses of the fruit. This lecture aims
The following are indices of harvest maturity and 3. Changes in Peel color.
methods of harvesting.
Some varieties show changes in peel color as
1. Number of days from flowering. they mature for example, from dark green to
yellowish brown, however, most varieties show little
This is indicated for each variety. Usually changes in their color at maturity.
fruit growth follows a sigmoid curve pattern. Growth is
rapid up to the 13 weeks after pollination, thereafter it 4. Distance of Spines from each other
slows down up to the 15 th to 16th week. Generally a (drying of spine tips).
fruit can be harvested in about 15 to 16 weeks after
anthesis depending on the variety. One drawback of The distance among spines becomes wider
this index is that growers don’t readily remember or and tip drying as fruits mature, although, spineliness
take note of the flowering time. Fruits harvested in may be more of a varietal characteristic.
this method have about 5-7 days to ripen.

5. Aroma.
2. Collection of fallen fruits in the ground.
The fruit usually starts to develop its aroma or
This is a natural abscission phenomenon when odor once it begins to ripen.
fruits reach maturity. The constriction or drying of the
peduncle at the abscission layer at maturity, coupled 6. Tapping Method.
by the heavy weight of the subtending fruit and other
factors like wind, rain, mechanical disturbances will A hollow sound is produced when fruits are
enhance the fall of the fruit. tapped in their spines at the sides and apex of the
fruit. A skillful grower can easily determine this hollow
Fallen fruits however sustain bruises and sound.
damages, which stimulate rapid ripening, and
deterioration which require immediate marketing 7. A combination of two or more of these indices
before fermentation and losses occur. particularly No. 1, 3, 4 & 5.
This can be remedied however by placing
catching nets or tying of fruits to their trunk.

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 Harvesting should preferably be made in the morning
when the dew has dried (about 8-9 a.m.). Fishnets may be
spread out over an area to be harvested so that fruits will fall
on the net and also to protect harvesters from falling fruits. a. Sorting and Grading

In harvesting, a sharp and clean cutting shears Normally, growers/traders discard or separate
should be used with the peduncle of the fruit intact. Ladder unmarketable fruits. Those with irregular shape,
and thick hard gloves should be used. Care in harvesting damaged by insects, and diseases are marketed at a
should be observed since mature fruits may fall at anytime lower price as rejects.
and direction.
Presently, few official quality standards for
Fruits may be detached from the tree before its full domestic and export markets have been set and
maturity but at a stage enough to allow normal ripening these are mostly based on individual countries and/
without loss of flavor and quality. consumers preferences. Durian standards for export
quality fruits I Thailand is shown below.
After harvesting, durian fruits should be placed in
clean containers lined with cushions (not on the ground or Durian Standards for Export Quality
floors) to prevent microbial infections. Fruits should be
brought immediately to the packing shed. 1. Size Chanee weighs 2.0– 3.5 kg/fruit
Monthong weighs 2.0– 4.5 kg/fruit
Kanyao weigh 3.0– 4.5 kg/fruit

4. Packinghouse Operation 2. Shape Have 4 or more full

locules
Packinghouse operations are operations that the All pulp seeds are in
commodities undergo (i.e. sorting/ grading, cleaning, good shapes
trimming postharvest treatment and packing) which prepare orresponding to the
the commodity for ease in marketing and handling or for variety
processing. These operations end up with packaging.
However, some postharvest treatments such as waxing,
fungicide application, use ethylene scrubbers, etc may be 3. Pulp should be characteristics
done before or during packaging. color of the variety,
Monthong may be pale
Chanee can be yellowish

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 For Local Classification, fruits may be grouped
4. Ideal Conditions according to:

Without diseases i. variety and form

and pests ii. size – length and width or weight
Small or invisible iii. maturity (peel color, aroma)
defects iv. freedom from defects
v. split fruits should also be removed
5. Internal Characteristics or separated
No wet core or
browning b. Cleaning and Trimming

_________ Durians are cleaned with soft yet

adapted from: Thai Ministry of Agriculture and Cooperatives stiff bristle brush to remove adhering dirt and insects
on the peel of fruits. Peduncle of fruits should be
properly trimmed about 2-3 inches from the shoulder
Generally, grading is based on variety, shape, of the fruit or point of attachment.
maturity, fruit size, pulp color, internal quality and fruit
health i.e. free from defects, abnormality or disorders. C. Postharvest Treatment

 Fungicide treatments. Treatments of Fosetyl

Grade Standards are set by an agency (Phil. aluminum at 4 grams per liter of water for two
Standards Authority), which normally minutes dip prior to packaging have been
defines/characterize the specifications as applied to reported to control Phytopthora palmivora rot,
exported fruits. however the countries importing the fruit should
be consulted before treatments be applied.
Graded durian fruits will facilitate marketing
and command premium price depending on quality  Waxes. These can also be used to increase
grades. storage life to reduce transpiration, delay ripening
and splitting of peel.

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 Durian fruits may be packed in kaings,
 Application of ethylene (100ppm) can accelerate wooden box, cartons (paper box), plastic trays,
ripening of durian fruits. and baskets.

 Ethylene scrubber inserts. This can delay the The choice of packaging materials may be
ripening of durian fruits. based on the following:

 Gibberillic Acid at 100ppm may reduce ripening 1. economic cost and availability
rates and extend storage life. 2. durability and reusability
3. distance of transport
d. Packaging 4. consumer’s preference

 Domestic Market. Storage

Durian fruits intended for the local markets Storage should be allowed only if its cost can be
are not packed. Fruits are usually placed in open compensated by its increase in sale. To avoid long storage,
bulk on floors of trucks lined with straw sacks. harvesting should be properly synchronize with marketing.
These fruits are then covered with canvas on the
top leaving a center space open for air movement Durians can be stored up to three weeks at temperature of
between the fruits and the canvas cover. 15 C. Temperatures from 13-15oC (55-59oF) are considered
o

optimum for storage at 5 oC and below chilling injury may occur. An

Most farmers also place their fruits in open RH of 90-95% and an atmosphere of 5% O 2, and 5-15% CO2 for
bulk loading on the floor on transport vehicles. durian fruits stored in Controlled atmosphere, reduces respiration
This method is prone to damage due to open and ethylene production.
exposure to all biotic factors.

For improvements, proper packaging should

be done. Packaging generally facilitates the
handling and transport of the fruit during
marketing. The packaging materials must be able
to contain the fruits and prevent them from
damage.

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Transportation quantity and quality are specified. Prices are relatively low
compared to retail, but the money is given.
Local Transportation. Durian growers usually transport their
fruits by truckers where fruits are just placed on the floor without 4. Consignment – The grower delivers the fruits to market
any packaging or containers. Trucks are covered with canvas to centers or outlets and collect the corresponding sale of the
protect the fruits from direct exposure to sunlight or rain. products disposed.

Export Transport. Packaged Durian fruits are arranged in 5. Direct Retailing - Usually the grower/farmer delivers the
pallets and are loaded in reefer bans with 15 oC temperature. durian fruit in bulk transport to market centers, roadsides,
residence areas and sells directly to buyers. Although the
prices and income for this marketing system are relatively
high, this requires more labor and time on the part of the
Marketing Practices of Durian grower.

Most durian fruits produced in the country are consumed

The common marketing practices employed by durian locally and only a small percentage is exported.
growers and buyers include the following:
Other local markets of durian showed that growers sell their
1. Prenda – Arriendo – Durian areas are leased by the owner fruits to traders who pass on their products to retailers with fruit
to an individual for a certain amount and duration. The stands, or to processors. Fruits are also channeled to buying
individual lessee undertakes all producion and postharvest stations or market centers which are further brought to Manila and
operations of durian fruits. The lessee gets all the proceeds. sold to institutional buyers, fruit stand retailers, and processors or
direct consumer. Figure I. shows the fruit market system and
2. Contract Buying/Pakyaw – The growers or owner channel of fruits in the Philippines.
undertakes all the production operations. When the fruits
are about to harvest, the owner agreed to sell for a ceratin Commercial production of durian is dominated by Thailand
amount corresponding to the estimated value of the fruits to with 900,000 to 950,000 tonnes followed by Malaysia with 400,000
be harvested to a buyer who will be responsible to harvest tonnes and Indonesia with 200,000 tonnes respectively in 1996.
and market the fruits. The production of durian in the Philippines and other ASEAN
countries have much lesser levels.
3. Wholesale – The owner contacts wholesale buyers who will
pick-up a specific volume of durian ordered at farm gate or
have their orders be delivered. During contact, specific

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 Physiological Disorder areas. Reports showed that the disorder is caused by rains just
before harvesting of durian fruits.

1. Chilling Injury
References

Durian fruits suffer from chilling injury when exposed to CORONEL, R. E. 1986. Promising Fruits of the Philippines. Durian:
storage temperatures at and below 5oC (41oF) for one week or pp. 161-182. Los Baños, Philippines: College of Agriculture,
at 10oC (50oF) for two weeks. University of the Philippines at Los Baños

The symptoms of chilling injury in durian is characterized by ———. 1995. “Ripening Behavior of Durians (Durio zibethinus
a black discoloration of its fruit surface especially at the groove Murray) at Different Temperatures.” Tropical Agriculture
between the thorns and failure of the fruit to ripen normally due (Trinidad). 72(2): 141-145.
to loss of ability to convert starch to sugars
KETSA, S., AND S. PANGKOOL. 1995. “The Effect of Temperature
and Humidity on the Ripening of Durian Fruits.” Journal of
2. Uneven Fruit Ripening Horticultural Science. 70(5): 827-831.

KWEE, L. T. 1990. Durian: Disease and Disorders. Kuala Lumpur,

Malaysia: Tropical Press. SDN. BHD. Page, P. E. 1984.
This disorder is characterized by the presence of hard Tropical Tree Fruits for Australia. Durian: pp. 45-50.
portions of the aril that leathery, whitish in color, odorless and Brisbane, Australia: Queens land Department of Primary
bland or tasteless. The disorder has higher incidence in Industries.
big/large than in smaller fruits. it was reported that incidence
and severity of the disorder is related to preharvest factors. PAMPLOMA AND GARCIA, 2001: Technologies to Durian
Production: CEMARDEC Journal (5) Jan-Dec) 2000.
3. Wet Core (Water Core)
PASCUA, O.C. AND M.S. CANTILA. 1990. Maturity Indices of Durian
(Durio zibethinus Murray) Davao National Crop Res. and Dev.
Pulps of affected durian fruits have water soaked Center. Bureau of Plant Industry 14,p.
appearance and deteriorate faster than the healthy or normal

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PONGPISUTTA, R. AND SANGCHOTE, S. "Phytophthora Fruit Rot
of Durian (Durio zibethinus L.)." ACIAR Proceedings.
Canberra: Australian Center for International Agricultural
Research. 1994. (50) p. 460-461.

SRIYOOK, S., S. SIRIATIWAT, AND T. SIRIPHANICH. 1994.

“Durian Fruit Dehiscence—Water Stress and Ethylene.”
HortScience. 29(10): 1,195-1,198.

WATSON, B. J. BONBACACEA. 1995. P.E. Page Compiler tropical

Tree Fruits for Australia. Rep. 3 QDPI, Brisbane 4001. pp
45-50.

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6. Ideal Conditions
Without diseases
and pests
Small or invisible
defects

7. Internal Characteristics
No wet core or
browning

_________
adapted from: Thai Ministry of Agriculture and Cooperative

Generally, grading is based on variety, shape,

maturity, fruit size, pulp color, internal quality and fruit
health i.e. free from defects, abnormality or disorders.

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