Durian Fruit Dehiscence—Water Status and Ethylene

Abstract

Immature and mature durian (Durio zibethinus Murr.) fruit dehiscence was studied. Fruit were stored at 27C and 65% or 95% relative humidity, with or without 24-hour exposure to 100 ppm ethylene. Low relative humidity and ethylene increased fruit dehiscence. Spraying fruit with 100 ppm GA3 delayed dehiscence but allowed pulp ripening to continue. The plant-growth regulators IBA; 2,4-D; 2,4,5-T; BAP; daminozide; and mepiquat chloride had no consistent effects on fruit dehiscence. Various coating materials delayed dehiscence and ripening; a sucrose fatty acid ester at 1% concentration gave the best result. All coating materials reduced weight loss 7% to 14% below that of the control fruit. Fruit coated with the sucrose fatty acid ester and 100% apple wax had higher internal CO2 levels than fruit coated with any other coating. Ethylene is more important in durian fruit dehiscence than weight loss. Chemical names used: 3-indolebutyric acid (IBA); 2,4-dichlorophenoxyacetic acid (2,4-D); 2,4,5-trichlorophenoxyacetic acid (2,4,5-T); 6-benzylaminopurine (BAP); succinic acid-2,2-dimethyl hydrazide (daminozide); 1,1-dimethyl-piperidinium chloride (mepiquat chloride); gibberellic acid (GA3).