The effect of temperature and humidity on the ripening of durian fruits

Summary

Fruits of ‘Chanee’ durian (Durio zibethinus Murr.) were exposed to temperature of 30°C and 33°C under low (70%) and high (90%) humidity. Typical climacteric patterns were recorded under each of the tested conditions, but at 33°C and 70% relative humidity (r.h.), low amounts of carbon dioxide and ethylene were produced. Fruits held at 30°C and 70% r.h., and at 33°C at both 70% and 90% r.h. ripened to full eating quality with a good pulp colour during the four-day exposure, while fruits held at 30°C at 90% r.h. did not. Fruits held at 33°C at 70% r.h. had the greatest total sugars, weight loss and dehiscence.