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PROTOCOL FOR PACKING FRESH DURIAN
Optimum Transit Conditions:
Pulp Temperature: 15°C
Relative Humidity: 85 to 90 %
Chilling Injury Point: 14.5°C
Approximate Storage Life:
- 2 to 3 weeks at 15°C.
- Cool immediately after harvest to maintain quality
and shelf life.
Deterioration Factors
- Rots & mould
- Non compatible produce
- Temperature Abuse
Harvesting & Storage:
Durian (Durio Zibethinus Murr) belongs to the Bombacaceae
family. Trees are grown in tropical conditions and originate
from Sth East Asia. Each fruit weigh between 2 to 5
kg and are olive to bronze in colour. Durian are highly
nutritious are rich in protein, carbohydrates, vitamins
B1,B2 and Vitamin A. This Asian delicacy is very difficult
to manage after harvest with most fruit deteriorating
after one week. When using LLS smartbags ensure the
film has high permeability. After pulp temperature has
been stabilized pack Durian into a well-vented carton
lined with high permeable LLS smartbag then close.
Critical Path Analysis:
- Harvest
- Clean
- Remove field heat - to stabilize pulp temperature
at 150 C
- Pre chill for 24 hours at 15°C
- Sort & Grade - Packhouse ambient temperature
between 15°C to 180 C
- Pack Durian into LLS smartbag - then close
- Close carton and store on Pallet
- Re - Store in Coolroom at 15°C
Disclaimer:
As Long Life Solutions Ltd has no control over handling,
storage or transportation of fresh produce packed in
its product, the company or its nominated agents, make
no express or implied guarantees and therefore all risks
associated with the product are the responsibility of
the user.
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