Abstract
Abstract Weight loss of ‘Chanee’ durians ripening under humidities of 75 to 93% was between about 2.6 and 3.8% day−1. Low humidity caused an increase in internal ethylene concentration and in the ease of dehusking but did not hasten ripening. Water stress had no significant effect on starch content, soluble solids, total sugars, firmness and colour development of the pulp of ripened durians. Results are discussed in relation to advantages and disadvantages of ripening durians under low and high humidities.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
