Delay of ripening and cracking of durian (Durio zibethimus) var. Montong by coating with emulsion
1999
Nithiya Ratanapanont(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry) | Danai Boonyakiat(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture) | Thongmai Phatchaiyo(Royal Project Foundation, Chiang Mai (Thailand))
Durian var. Montong coated with emulsion which is composed of palm olein and water at ratio 7:3, 1:1, 3:7, 1:4, 1:9 and 1:19 and used egg yolk as emulsifier. The results showed that durian coated with emulsion composed of palm olein and water at 1:4 had the best quality. The coating material delayed ripening and fruit cracking, peel colour change and water loss. Emulsion that composed of palm olein at higher ratio than 1:4 reduced number of normal ripening fruit. The higher the palm olein the higher abnormal and unriped fruit.
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