Durian
Durian (Durio zibethinus) native to Borneo, an island in the Malaysian region, produces fruits with a unique appearance, taste, flavour and aroma. This fruit tree grows tall and straight to a height of 30m in the forests, however grafted orchard trees seldom grow over 12m. The durian fruits are ovoid to ellipsoid, large, weighing up to 5kg with thorny surface like jack and normally olive- green in colour. People have strong like or dislike for this fruit. Many like it, because of its sweet, delicious and filling taste, while others dislike it for its highly objectionable odour. The penetrating odour is comparable to that of rotten onion and is unacceptable to many. However, once the odour barrier is overcome by a strong determination, the experience of eating a good durian is never forgotten. The durian is grown intensively and commercially for its fruit only in Indonesia, Malaysia and Thailand. In India, there are no large orchards or commercial plantings of durian, but for some trees in and around Nilgiris (Tamil Nadu) and West coast.
The 5-loculed fruit has 2–3 seeds in each locule, surrounded by light colour, mealy, sweet aril, and the edible pulp. The seed is readily separable from the pulp, and are edible when fried, roasted or boiled. The pulp is rich in sugars (12%), protein (2.8%) and carbohydrates (34%) in addition to Fe, B, vitamins especially the uncommon but valuable vitamin E. When durian fruit is consumed, it gives a feeling of internal warmth, followed by a glowing sensation, and this has led to a strong belief that the fruit has aphrodisiacal qualities. The fruits are highly prized both as fresh fruit and in processed form. Durian also has some pharmacological properties, e.g. decoction of roots is used to treat fever and that of leaves and roots is used to check inflammation, infections and to treat jaundice.
Climate and soil
Durian thrives in humid, equatorial climate with short or no dry season. An annual rainfall of 200cm is a minimum requirement, but heavy rains prior to flower initiation affect normal flowering, and the production decreases. If minimum temperature falls below 8°C, the tree suffers from cold injury. Trees of durian grow on different types of soils with 5–6.5 pH, provided they are moist, well-aerated and rich in organic matter. Deep silt or loams with good drainage and high level of fertility are ideal for its cultivation. However, the trees are susceptible to strong winds, which cause breakage of limbs or even trunk.
Varieties
There are more than 27 species of Durio, the genus to which durian belongs. Apart from D. zibethinus, at least 6 of them have some edible value: D. testudinarum,
D. graveolens, D. grandiflorus, D. dulcis, D. oxleyanus and D. kutejensis. Of these, D. testudinarum is almost as important as D. zibethinus. Each of these species has many variants for fruit size, fruit colour and leaf area.
As many as 300 strains/varieties of durian are reported, but only a few of these are propagated by commercial nurseries in countries where these are popularly grown. There are distinct variations in flavour, aroma and other fruit characteristics among the cultivars, which are readily distinguishable even on cursory examination. Those with better market demand have less of the objectionable flavour and small seeds. Chanee, Kanyao, Frog, Bojol, Ketan, Gombat, Mong Thong, Golden Pillow, Kob Champa, Lalong, Otong and Hepe are prominent cultivars. Planting of more than one variety/clone should be done in an orchard to facilitate cross-pollination and better fruit set.
Durian (Durio zibethinus) native to Borneo, an island in the Malaysian region, produces fruits with a unique appearance, taste, flavour and aroma. This fruit tree grows tall and straight to a height of 30m in the forests, however grafted orchard trees seldom grow over 12m. The durian fruits are ovoid to ellipsoid, large, weighing up to 5kg with thorny surface like jack and normally olive- green in colour. People have strong like or dislike for this fruit. Many like it, because of its sweet, delicious and filling taste, while others dislike it for its highly objectionable odour. The penetrating odour is comparable to that of rotten onion and is unacceptable to many. However, once the odour barrier is overcome by a strong determination, the experience of eating a good durian is never forgotten. The durian is grown intensively and commercially for its fruit only in Indonesia, Malaysia and Thailand. In India, there are no large orchards or commercial plantings of durian, but for some trees in and around Nilgiris (Tamil Nadu) and West coast.
The 5-loculed fruit has 2–3 seeds in each locule, surrounded by light colour, mealy, sweet aril, and the edible pulp. The seed is readily separable from the pulp, and are edible when fried, roasted or boiled. The pulp is rich in sugars (12%), protein (2.8%) and carbohydrates (34%) in addition to Fe, B, vitamins especially the uncommon but valuable vitamin E. When durian fruit is consumed, it gives a feeling of internal warmth, followed by a glowing sensation, and this has led to a strong belief that the fruit has aphrodisiacal qualities. The fruits are highly prized both as fresh fruit and in processed form. Durian also has some pharmacological properties, e.g. decoction of roots is used to treat fever and that of leaves and roots is used to check inflammation, infections and to treat jaundice.
Climate and soil
Durian thrives in humid, equatorial climate with short or no dry season. An annual rainfall of 200cm is a minimum requirement, but heavy rains prior to flower initiation affect normal flowering, and the production decreases. If minimum temperature falls below 8°C, the tree suffers from cold injury. Trees of durian grow on different types of soils with 5–6.5 pH, provided they are moist, well-aerated and rich in organic matter. Deep silt or loams with good drainage and high level of fertility are ideal for its cultivation. However, the trees are susceptible to strong winds, which cause breakage of limbs or even trunk.
Varieties
There are more than 27 species of Durio, the genus to which durian belongs. Apart from D. zibethinus, at least 6 of them have some edible value: D. testudinarum,
D. graveolens, D. grandiflorus, D. dulcis, D. oxleyanus and D. kutejensis. Of these, D. testudinarum is almost as important as D. zibethinus. Each of these species has many variants for fruit size, fruit colour and leaf area.
As many as 300 strains/varieties of durian are reported, but only a few of these are propagated by commercial nurseries in countries where these are popularly grown. There are distinct variations in flavour, aroma and other fruit characteristics among the cultivars, which are readily distinguishable even on cursory examination. Those with better market demand have less of the objectionable flavour and small seeds. Chanee, Kanyao, Frog, Bojol, Ketan, Gombat, Mong Thong, Golden Pillow, Kob Champa, Lalong, Otong and Hepe are prominent cultivars. Planting of more than one variety/clone should be done in an orchard to facilitate cross-pollination and better fruit set.
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