Ripening behaviour of durians (Durio zibethinus Murray) at different temperatures
Keywords:?-carotene, Carbon dioxide, Ethylene, Firmness, Soluble solids, Starch, Total sugars
AbstractInternal carbon dioxide, ethylene production, and ripening of mature durians (Durio zibethinus Murray) cv. Chanee were monitored at 24, 27, 30, and 33°C. Typical climacteric patterns were recorded at all test temperatures, but at 33°C very low amounts of ethylene were produced. A rapid reduction in firmness and starch content was associated with an increase in soluble solids, total sugars, and ?-carotene, at all temperatures. Changes in soluble solids, total sugars, and starch content were slower at 27°C; however, ripening occurred at all temperatures.