Changes in the volatile profiles, organic acid contents, and sugar compositions of durian pulps during long‐term frozen storage

Abstract

Frozen storage was introduced to maintain the quality and prolong the shelf life of durian pulps. The aim of the present work was to evaluate the changes of organic acids, sugars, and volatile organic compounds (VOCs) in “Musang King” (“MK”) and “D24” pulps under long-term frozen storage. Organic acids in “MK” and “D24” only showed slight decrements, but sugar contents especially sucrose drastically decreased during 1 year frozen storage. Fructose and glucose in both durian pulps increased during the first half period of storage; this might be due to the conversion of sucrose to monosaccharides during storage. Freezing also caused the loss of some VOCs especially sulfur- and ester-containing VOCs in “MK” and “D24” pulps. These results indicated that the flavor losses in “MK” and “D24” were mostly related to the losses of ester-containing compounds rather than organic acids and sugar compositions following 1 year frozen storage. Practical applications Freezing practice has been successfully used to export Malaysian durians to other countries for the past few years and the frozen durian it is expected to boost up the economy of Malaysia. Blast freezing is capable to extend the shelf life of the pulp of durian and provide a continuous supply throughout all year round as durian is a seasonal fruit. Even though the frozen pulp is still edible up to 1 year storage, some qualities of such as flavor are affected during frozen storage.