In Thailand, it's customary to harvest durians from the tree by cutting with a knife (sometimes on the end of a long pole), when they are approaching ripeness, but not entirely ripe. Thai varieties of durians are eaten when mid-ripe, somewhat before totally ripe; totally ripe is usually past their peak of deliciousness. Thai durian varieties have been selected and bred over generations to support this customary harvesting-before-ripe technique. Part of the fruit stem (botanically speaking, the peduncle) is always left attached when the durian is cut from the tree, rather than breaking off the fruit from the stem. The fruit stem is cut as long as practically possible, and is often wrapped with a banana leaf or paper, which is said to extend the fruit's shelf life. Thai growers used a combination of harvesting indices in selective harvesting and these include the number of days from full bloom, colour, elasticity and disposition of the spines, intensity of the odour emitted, the sound heard when the fingertips are run through the furrows between the spines, changes in fruit stalks and water flotation tests (Subhadrabandhu et al., 1991). More investigations are needed in this area of harvesting indices for durian in northern Australia . Harvested fruit should be stored at 15°C which will extend their shelf life to 3 weeks and quick frozen fresh fruit retains its flavour for more than 3 months. More work on packaging of fresh durian is needed to eliminate the odour during long distance transport of the fruit.

In Malaysia (and elsewhere), it's a fundamental principle that durians should be allowed to naturally fully ripen on the tree for maximum-quality flavor, aroma, texture, and appearance. Durian growers wait until the trees naturally drop their ripe fruit, and collect the fruit several times a day from under the trees. To prevent damage from hitting the ground or rocks (or people!), either large safety nets are arranged under the trees to catch the falling spiky fruits; or workers climb the trees early in the season to attach long strings or ropes to each developing fruit, which are looped over branches above and then down to ground level like a pulley, so when the fruits are dropped by the tree they are caught and can be safely and easily lowered. Durians in Malaysia are thus regarded as highly perishable commodities - those that have fallen within the past 12 hours command very high prices in the marketplaces; after 12 hours the quality is perceived as having diminished and become ordinary, and the price is reduced.

Most growers pick ripe fruits when they drop from the tree. Such fruits have a very short shelf- life of 2-3 days. To reduce the impact of the fall, tarpaulins or nets can be erected below the tree during the ripening months to reduce fruit damage. Storing intact fallen ripe fruits at 5 to 10°C can extend the shelf-life by 1-2 days. Selective harvest before the fruit is ripe is practiced in Thailand ; it is the preferred way as the fruit will have a longer shelf life, but this needs skill and experience. The variety D24 may be harvested from 105 - 110 days after anthesis. By harvesting, not only is the taste much better, but the shelf life could be extended to 9-11 days compared to 3-4 days when allowed to drop from tree. The harvested fruit is fully ripe when the penduncle splits at the point of abscission.