Volatile
substances from leaf of pandan (Pandanus
odorus
Rodl.) and kitchen mint (Mentha
condifolai Opiz.) can
reduce durain’s (Durio zibethinus Murr) odour
Maratree
Plainsirichai1, Peerayot Khangkun, Banjong Taweepong, Panisara
Buranasomphot, Teerasak Manupeerapan, David W. Turner
1.
Department of Plant production Technology, Faculty of Technology, Mahasarakham
University, Mahasarakham, 44000. Thailand .
Durian is a well-known tropical fruit that is consumed broadly in Asia countries. Pulp at ripening is sweet and full of nutrition. However, its odour which is arisen from thiol and ester compounds in pulp is very strong particularly at ripening. Many consumers do not like this odour resulting in refuse to consume durian. In this research, we reduced durian’s odour by using leaves of herbs, such as lemon Grass (Cymbopogon citratus Stapf), pandan (Pandanus odorus Rodl.), libiatae (Ocimum americana L.), kitchen mint (Mentha condifolai Opiz.), and sweet basil (Ocimum busilicum L.). The study was conducted in whole fruit of fresh mature durian at ripening. Leaves of herbs were cut into 1.5x1.5 cm and ratio of herb: durian pulp (1:15 wt/wt) was used. Each box containing durian and herb was stored at 15ºC, and -18ºC. Subjective data, e.g. durian odour, flavor odour and taste, were collected using ten people. Score was given at 1, 3, 5, 7, 9, (from high durian’s odour to low durian’s odour). The results demonstrated that in durian storing at 15ºC, pandan leaves reduced durian’s odour significantly better than other herbs. However, durian’s odour came back after taking out the herb for 6 hours. In durian stored at -18ºC, kitchen mint reduced durian odour significantly better than other herbs. Durain’s odour score was at 7.4. Therefore, to reduce durian odour from whole fruit storing at 15ºC, pandan leaves is recommended whereas kitchen mint was recommended to reduce durian’s odour in durian storing at -18ºC.
Durian2