2. Materials and methods
2.1. Plant material
Durian (Durio zibethinus Murr.) fruit cv. Monthong were
harvested 123 2 days after full bloom, from a commercial
orchard in Chanthaburi province of Eastern Thailand. The maturity
of the durian fruits was determined by combined techniques: day
count, character of fruit spines, tapping the fruit, colour and shapeof the fruit (Yaacob and Subhadrabandhu, 1995). Fruit were
selected based on uniformity in size about 2.5 kg each. They were
dipped, in the packing house, in imazalil at 0.5 mL L1 for 20 s to
control fruit rot, caused by Phytophthora palmivora. They were then
transported in a temperature-controlled truck (25 C) to the
laboratory, where they arrived within a day of harvest. Transportation
took about 6 h.