Work has been carried out on the effect of storage on
physicochemical, microbial and sensory qualities of minimally
processed durian at 4 ◦C for 28 days (Voon et al., 2006). Storage
of durian pulp at 4 ◦C effectively retained fruit firmness, maintained
the pH at neutral, increased glucose, fructose and sucrose
contents, and maintained the organic acid content of the pulp.
Chilling also slowed down the growth of microorganisms, but
fruit underwent losses in aroma and developed off-odours on
day 21, increasing thereafter and rendering the pulp unacceptable
in terms of overall aroma on day 28 of storage (Voon et al.,
2006). Thus, the objective of this study was to identify changes
that occurred in volatile aroma compounds during storage of
minimally processed refrigerated durian and their contribution
to sensory attributes.