Postharvest Responses of Durian (Durio zibethinus cv. Puyat) Fruit to a Paraffin-based Wax as Surface Coating

Surface coatings have been used to delay deterioration and prolong the shelf-life of perishable crops. In this study, physico-chemical characteristics of ‘Puyat’ durian fruit surface-coated with a paraffin-based wax and held under ambient conditions (25.95 ± 0.91 °C, 90.5 ± 5.0% RH) were evaluated up to 12 d after treatment (DAT). The concentrations used were 0, 10, 15, and 20%. Weight loss was highest in control fruit while visual quality was better in wax-treated fruit at 12 DAT. Dehiscence was delayed by up to 5 d in fruit treated with 20% wax. Pulp firmness was better retained in higher wax concentrations at 4 and 8 DAT. Total soluble solids were lower by up to 44% in all surface-coated fruit. Electrolyte leakage decreased by up to 80% in surface-coated fruit (20%) relative to the untreated lot at 8 DAT. By the end of storage, all treated fruit had greener (lower a*) rinds compared to the untreated lot, hence indicating a delay in ripening. In all treatments, ascorbic acid content declined while total phenolic content was maintained with storage. Thus, the paraffin-based wax could potentially delay the ripening of ‘Puyat’ durian by delaying dehiscence and slowing down weight loss – while not affecting the fruit’s antioxidant potential.