Characteristics of seven commercial Thai Durian (Durio zibethinus) fruits at different ripening stages

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Author list: Golding J.B.; Uthairatanakij A.; Kaisangsri N.; Laohakunjit N.; Wattanasan J.

Publisher: Springer

Publication year: 2025

ISSN: 2193-4126

eISSN: 2193-4134

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-105010768746&doi=10.1007%2Fs11694-025-03478-1&partnerID=40&md5=efa6449bfee0a30a1686d1e6f41094a9

Languages: English-Great Britain (EN-GB)

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Abstract

The present study aimed to characterize the physicochemical, volatile, and sensory properties of seven durian cultivars at ripening and overripe stages. There were significant differences among the seven cultivars of durians in terms of their physicochemical properties and volatile profile, as well as in sensory evaluation. Fifty-one volatile components were identified, with each cultivar differing in the levels of sulfurs, esters, and alcohols during fruit ripening. The seven durian cultivars could be classified into five groups by principal component analysis (PCA). Kradum, Nounthongjan and Puangmanee were grouped at the ripe stage, exhibiting a yellow-red color, and mellow-sweet characteristics with creamy, fruity and low-sulfur aroma. However, Nokjib and Monthong were grouped at overripe stage with light-yellow color and fruity aroma. Nounthongjan, a hybrid durian derived from Puangmanee and Monthong, had become sweeter with low sulfurous odor. This newly recognized characteristic in Nounthongjan is particularly valuable to consumers who prefer durian fruit with mild sulfurous aroma. © 2025 Elsevier B.V., All rights reserved.

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