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Author: search.filters.author.Krairiksh, M.Subject: search.filters.subject.Maturity

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    Physicochemical factors related to 'Monthong' durian fruit maturity
    (2018-08-30)
    Youryon, P.
    ;
    Rattanaphon, J.
    ;
    Supapvanich, S.
    ;
    Krairiksh, M.
    Heterogeneous maturation of durian fruit on the market is a main problem. The aim of this work was to investigate certain factors related to the maturity of 'Monthong' durian fruit. The durian fruit at immature, onset of maturation, onset of ripening, ripe and full ripe stages were harvested. Non-destructive factors such as specific gravity and total soluble solids (TSS) content of peduncle and destructive factors such as cut-fruit visual appearance, pulp dry weight, colour, TSS content and carotenoids content were monitored. Both specific gravity and TSS content of peduncle were increased until the onset of ripening stage and then remained constant during ripening. The visual appearance showed the increase in pulp yellowness and space between pulp and peel which positively changed with the maturation increase. The pulp dry weight and b* value were increased whilst L* value was decreased as the ripening increased. The pulp TSS concentration was dramatically increased until full ripe and then remained constant. Carotenoids content of the pulp was also obviously increased from immature to the onset of ripening stage and it then remained constant. In conclusion, the decrease in specific gravity and increase in peduncle TSS concentration could be non-destructive factors indicating durian fruit ripening.
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    Microwave sensor response in relation to durian maturity
    (2009-12-01)
    Suttapa, S.
    ;
    Varith, J.
    ;
    Krairiksh, M.
    ;
    Noochuay, C.
    ;
    Phimpimol, J.
    This research studied the microwave response in relation to maturity development of durian fruit (Durio zibethinus Murry cv. Monthong) using a microwave sensor at frequency of 2.45 GHz. The microwave sensor applied two patch antennas to couple the microwave signal from durian. The experiment was conducted on 30 intact durian fruits at 91-123 days after full-bloom. One intact fruit on the tree was attached with the microwave sensor onto durian peel. The microwave sensor response was recorded everyday. Meanwhile, three durian fruits with the same size and age were picked from the tree for every third day to determine their maturity indices e.g., reducing sugar, starch, moisture content, dry matter and dielectric properties of durian pulp. Result showed that the microwave sensor response linearly decreased during the first period day 91-103, then linearly increased during day 104-118. As the wave from microwave sensor penetrated through the peel, it may interact to one of the maturity indices in the pulp, possibly moisture content during maturity of 50- 70% maturity and starch content during maturity of 70-90%. Dielectric constant of durian pulp at 2.45 GHz was found as a confound factor affecting microwave sensor response relating to durian maturity. The transition of microwave response was approximately at day 103, implying that durian maturity was about 70%, corresponding to an onset of reducing sugar. The microwave responses may be beneficial for durian farmers to predict the suitable harvesting period because of its nondestructive characteristic for durian maturity prediction.