World production
Peak tree production occurs at 12–15 years and annual production averages 50–100 fruit/tree (4–18 t/ha). Individual fruit generally weigh from 1.5 to 4 kg, occasionally reaching 8 kg. Commercial cultivation occurs in Australia, Borneo, Indonesia, Malaysia, the Philippines, Thailand and Vietnam.
Thailand is the largest producer, with 711,371 t being produced in 1992 from 97,238 ha, while peninsular Malaysia produced 384,500 t from 61,294 ha.
Indonesia records 228,668 t from 44,016 ha.
Total world production is unknown. The fruit is highly prized in the markets of south-east Asia and probably has limited appeal elsewhere. There is a demand among ethnic groups familiar with the fruit in large temperate cities.
Utilization
The fruit is most frequently eaten fresh. Minimally processed, ready-to-eat durian is becoming popular and easier for people who have diffi culty in dehusking or opening the fresh fruit (Fig. 4.1D). This product is suitable for those who want to eat only one or two locules of the pulp. The durian aril with the seeds intact is removed from the fruit locules, placed in a foam tray and overwrapped with polyvinyl chloride fi lm. Durian pulp can be frozen, dehydrated and processed into durian powder, durian paste (‘durian cake’) and durian chips. Its products can be used in salads, tempura, chowder, cakes, ice cream, cookies, candy and biscuits. The dried product is used as a fl avoring in ice cream, confectionery, pastry and soft drinks. The mature seeds can be roasted and eaten as a snack (Subhadrabandha and Ketsa, 2001).
The aril contains 67% water, 2.5% protein and 2.5% fat. It is high in carbohydrate at 28.3%, and also contains 0.02% calcium and 25 mg/1000 g vitamin C (Table 4.3).
FURTHER READING
Anon. (1987) Fruits in Thailand. Department of Agricultural Extension, Ministry of Agriculture and Co-operatives, Bangkok.
Ketsa, S. (1997) Durian. In: Mitra, S.K. (ed.) Postharvest Physiology and Storage of Tropical and Subtropical Fruits. CAB International, Wallingford, UK, pp. 323–334.
Ketsa, S. and Paull, R.E. (2008) Durian Durio zibethinus, Bombacaceae In: Janick, J. and Paull, R.E. (eds) Encyclopedia of Fruit and Nuts. CAB International, Wallingford, UK, pp. 176–182.
Morton, J.F. (1987) Bombacacea. In: Fruits of Warm Climates. Creative Resources Systems, Inc. Winterville, North Carolina, pp. 287–291. Available from: http://www.hort.
purdue.edu/newcrop/morton/durian_ars.html. Accessed 21 February 2011.
Salakpetch, S. (2000) Durian production in Thailand. In: Proceedings of the Tenth Annual International Tropical Fruit Conference, 20–22 October 2000. Hilo Hawaiian Hotel,
Table 4.3. Composition of 100 g edible portion of durian (Ketsa and Paull, 2008).
Hilo, Hawaii, pp. 25–29. Available from: http://www.hawaiitropicalfruitgrowers.
org/10th%20Inter national%20Tropical%20Fr uit%20Conf erence%20 Proceedings%202000.pdf. Accessed 25 February 2011.
Siriphanich, J. (2011) Durian (Durio zibethenus Merr.). In: Yahia, E. (ed.) Postharvest Biology and Technology of Tropical and Subtropical Fruits: Volume 3. Woodhead Publishing Limited, Cambridge, pp. 80–114.
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© Paull and Duarte 2012. Tropical Fruits, 2nd Edition, Volume II 91 (R.E. Paull and O. Duarte)