Harvesting the fruit off the tree is a common practice in Thailand. Fruits are harvested at a mature stage and are then artificially ripened for the markets. The number of days of maturity after anthesis is commonly used as a guide for harvesting durian fruit. Other maturity indices, usually based on fruit's external appearance may be applied to confirm the maturity stage. The bulging abscission zone and the abscission layer on the fruit stem and the appearance of striking carpel sutures on the fruit are very important indicators for mature fruits. The carpel sutures on mature fruits can be seen very clearly from underneath the tree.
To harvest durian, the stem should be cut 3-4 cm or more above the abscission layer. The stem is usually cut with a sharp knife or a pair of secateurs. For tall branches, a long pole fitted with a cutting device is used. Fruits can also be harvested by climbing the trees. During harvesting, the fruit should be prevented from falling to the ground as the fruit is very sensitive to mechanical injury and fruit spines can be easily damaged due to the impact of the fall. The harvested fruit can be dropped into a bucket attached to a rope tied to its handle. The bucket with the fruit is then lowered to the ground by releasing the rope slowly. To avoid contact with dirt or infection by pathogens, harvested fruits should not be placed on the ground. They should be placed in field containers immediately after harvesting.
The fruits would take about 5-7 days to ripen. This occurs when the cut stem can be separated at the abscission layer.
Durian is harvested by cutting its stem a few centimetres above the abscission zone
The bucket containing the fruit is lowered to the ground |
