Abstract
AbstractThe export of fresh‐cut durians has increased steadily. However, the shelf life of durians remains limited. The shelf life can be extended by decreasing the temperature of durian. Although the optimal temperature for storing fresh‐cut durians has been examined previously, few studies have addressed the efficiency of cooling systems. This study aimed to determine the parameters that affected the forced‐air precooling of 15 kg of fresh Monthong durians to 7°C, taking into account room temperature conditions of 6, 3.5, and 1°C. Experiments showed that the highest performance was attained with a precooling temperature of 1°C, which reduced the pulp temperature from 29 to 7°C in 266 min while using .83 kWh. After a 6‐h precooling time, the pulp maintained its firmness, color, and TSS, although its weight dropped by 2.30%. The pulp met the quality standards and exhibited only minor changes compared to fresh durians.Practical applicationAs a major exporter of fresh‐cut durians, Thailand faces the challenge of meeting growing demand while ensuring efficient precooling and product quality. Although small and medium‐sized businesses commonly use commercial freezers for durian chilling, the impact on quality remains uncertain. Precooling, which rapidly lowers the temperature before storage or shipment, is essential for maintaining cold chain efficiency. However, research on the effects of precooling specifically for fresh‐cut durians remain limited. This investigation aims to fill the gap in knowledge by studying the preservation effects of precooling at different temperatures (6, 3.5, and 1°C) and placements. The findings could greatly benefit small and medium‐sized enterprises by improving their ability to precool fresh‐cut durians using commercial refrigerators. This, in turn, can enhance the export value of durians and boost Thailand's agriculture revenue. By optimizing precooling efficiency and product quality preservation, Thailand can strengthen its position as a leading exporter of fresh‐cut durians.
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