Development of minimally processed tropical fruit: Durian

Durian (Durio zibethinus Murrays) is commercially grown in South East Asia, especially in the ASEAN countries. The durian has an aril with shape spines on the pericarp, each fruit usually contains locules. The ripening of durian is indicated by the flesh becoming soft, creamy and sweet, with the presence of a strong odor and a flavour typical of the fruit. The packaging and transport of durian in all the ASEAN countries is similar, by stacking in bulk in the truck or packing into bamboo baskets, wooden crates, or corrugated cartons, depending on the requirements of the destination markets. Peeled durian flesh packaging has been developed before transporting it to some markets, since cutting the fruits is not an easy job, particularly for those who are not familiar with it. Fruits with partially ripe and edible ripe flesh in some instances are difficult to identify. Packaging the ripe flesh in foam trays, has been practiced, overwrapped with plastic film as a sure thing for consumers, but an extension of the shelf-life from 1 day to several weeks is still needed. The ready-to-consume durian flesh with high quality and safety in the market was developed by introducing minimal processing technologies. The experiment used the most popular cultivar Monthong, by packing fruit in polystyrene (PS) and polypropylene (PP) with a clear cover made from PVC, stretch film and polyethylene (PE) film. A sterilizing tunnel of 3 meter length, equipped with UV light was used. A control of the refrigerator temperature at 2-4 deg C and the packing room temperature at 10-15 deg C was developed for the experiment. Hazard Analysis Critical Control Point (HACCP) of packing facilities, starts from dehusking and transferring the flesh into a container, then sterilizing it before closing the lid. The bottom of the container was covered with water-absorber and 8 perforations of 6 mm. size were applied on the lid to allow the escape of moisture from the flesh during storage. Modified atmospheric packaging of packed durian flesh is needed, as well as to keep it in the refrigerator at 2-4 deg C. Quality inspection was carried out for the entire storage period. Chemical quality was determined by the changes of moisture, sugar, starch and pH. Physical quality was analysed by the changes of color, texture, sensory evaluation and gases (CO2, O2 and C2H4) produced in the package. Microbial determination was analysed to determine safety. The experimental results showed that packed durian flesh, using the minimal processed technologies and modified.