How to Handle Durian Post Harvest on a Small Scale

Durian, known as the "king of fruits," has high economic value and popularity in many Southeast Asian countries. Proper post-harvest handling is important to ensure the quality and freshness of durian, especially for small-scale operators or farmers handling produce on a small scale. Here are the important steps in handling post-harvest durian:

1. The Right Harvest

Durian harvesting should be done at the appropriate level of maturity to ensure the fruit has an optimal taste. Durian that is not ripe enough has a less delicious taste, while overripe ones can rot quickly. Wong and Ong (2006) emphasized the importance of harvesting at the right time, usually when the fruit stalks begin to show signs of yellowing and the fruit easily falls off.

Durian is usually picked in the morning to avoid damage due to the heat of the day. Nakasone and Paull (1998) suggest the use of nets or soft mats to catch fallen fruit to prevent damage.

2. Cleaning and Selection

After harvesting, the durian should be cleaned to remove dirt and debris attached to the skin. Cleaning is usually done with a damp cloth or a soft brush. The selection process is important to separate the high-quality fruit from the damaged or deformed ones. Brown (1997) suggests that farmers check the durian to make sure there are no cracks or signs of damage that can lower the selling value of the fruit.

3. Storage

Proper durian storage is important to extend the fruit's shelf life and maintain its quality. Durian should be stored at a cool temperature, around 15-20°C, to slow down the ripening process. Bourke (1992) showed that storage at a lower temperature can help reduce microbial activity that can cause spoilage.

Durian should not be stored in a completely closed state because this fruit continuously emits ethylene gas, which can accelerate the ripening and rotting process if it accumulates in large quantities.

4. Transportation

Transportation is an important aspect of post-harvest handling, especially for small farmers who may market durians to local markets or the nearest town. O'Hare and Turnbull (2004) suggest the use of strong and well-ventilated boxes to transport durian. Transport should be done carefully to avoid shaking that can cause the durian to break or damage.

5. Marketing and Sales

Pemasaran dan penjualan durian perlu dilakukan segera setelah penuaian untuk memastikan buah dijual dalam keadaan segar. Sopheap (2009) menekankan pentingnya membangun hubungan baik dengan peniaga atau pemborong untuk memastikan durian dapat dipasarkan dengan cepat. Selain itu, penggunaan media sosial dan platform e-dagang dapat membantu petani kecil menjangkau lebih banyak pelanggan.

Conclusion

Small-scale durian post-harvest handling requires special attention at every step, from harvest to sale. With proper handling, small farmers can maximize yield and profit, as well as provide quality fruit to customers. The use of the latest technology and knowledge can also help improve efficiency and reduce losses.

Reference:

1. Wong, K. C., & Ong, S. H. (2006). Durian (Durio zibethinus Murray). Bioversity International.
2. Nakasone, H. Y., & Paull, R. E. (1998). Tropical Fruits. CAB International.
3. Brown, M. J. (1997). Postharvest handling of tropical fruit. In Postharvest physiology and storage of tropical and subtropical fruits (pp. 337-383). CAB International.
4. Bourke, R. M. (1992). Postharvest physiology of tropical and subtropical fruits. In Postharvest physiology, handling and utilization of tropical and subtropical fruits (pp. 125-157). CAB International.
5. O’Hare, T. J., & Turnbull, C. G. (2004). Durian: The King of Tropical Fruit. CSIRO Plant Industry.
6. Sopheap, P. (2009). Marketing and postharvest losses of tropical fruits in Asia. Food and Agriculture Organization of the United Nations (FAO).

Date of Input: 30/07/2024 | Updated: 05/09/2024 | liliamira