Harvesting and sorting durian: reducing bruising, maintaining batch quality

Cutting 2-3 days early reduces fruit prices by 30-50%. If cut too late, it will fall off naturally and be crushed. Instructions for assessing ripeness, cutting techniques + classification according to export standards for Western orchards.

Summary: Harvesting is the final step but can ruin the entire crop if done wrong. Durian fruit is cut 2-3 days early — the rice is not ready, the selling price drops 30-50 percent + traders complain. Late cutting — fruit falls naturally, gets crushed, loses export value. This article guides five signs of ripeness and classification according to market standards.

Applies to: Ri6 durian, Monthong, Musang King, Thai Dona durian in the Southwest and Southeast.

Duration: Harvest in multiple batches within 25-35 days per crop.

Difficulty level: Medium. Judging maturity requires experience.

Estimated additional costs: 2-4 million VND per hectare for harvesting + grading.

Durian ripens unevenly — collected in multiple batches

Unlike fruit trees that are harvested once, durian must be harvested many times:

• Each tree has fruits that ripen 25-35 days apart.
• A harvest has 6-10 batches, each batch is 3-5 days apart.
• Fruits ripen unevenly due to different fruit setting dates and different locations on the tree.

So it's not possible to "collect once and for all" — you have to go to the orchard constantly to check.

Five signs of ripe durian

Stem color

• Still green: not yet ripe. Wait.
• Light yellow to dark yellow: starting to ripen. Received in 3-7 days.
• Yellow brown, with dry spots: fully ripe, harvested immediately. Leave it for another 2-3 days and it will fall off.

Hardness of spines

• The spines are hard, sharp, cannot rotate: not yet ripe.
• The spines begin to soften and can rotate slightly: nearly ripe.
• The spikes can be easily rotated + gently pushed apart: nine. Obtained.

Fragrance

• No smell: unripe.
• Slight aroma when smelling close up: starting to ripen.
• Smell clear from afar: fully ripe. Harvest immediately or the fruit will fall within 1-2 days.

Clap your hands to hear the sound

Pat the left:

• Deep hollow sound of "dong deck": not yet ripe. The fruit's flesh is still hard.
• Deep sound of "passing away": fully cooked. The meat is more tender, with slight gaps.
• Clear "empty" sound: overcooked, mushy meat.

Shell color

• Glossy dark green: not yet ripe.
• Light green + starting to turn slightly yellow (especially areas exposed to sunlight): almost ripe.
• There is a clear yellow area: nine. Especially Ri6.

Combination of 5 signs: at least 3 of the 5 ripe signs → obtained. Don't rely on a single sign.

Left cutting technique

Prepare tools

• Specialized shears — sharp blade, with safety lock.
• Rope + burlap bag to catch fruit.
• Helmet for lower people — fruit weighing 3-5 kilograms falls from 5-8 meters high.
• Aluminum ladder is sturdy if collecting low trees.

Cut from above

• A person who climbs a tree or climbs a ladder.
• Cut the left stem + leave 2-3 cm of the left stem attached.
• Do not cut close to the stem — cut close to the stem without stems, the fruit will easily rot quickly.
• Do not pull or pull the fruit — it will damage the parent branch.

Catch the fruit

• The person below stands 1-2 meters away from the body — avoid hitting the head.
• Use a burlap bag or stretch net to catch the fruit.
• Fruits weighing 4 kilograms or more need to be tied to a rope and released slowly — falling freely can crush the fruit.

After cutting

• Place fruit gently — don't toss.
• Avoid collision between fruits when transporting.
• Separate the fruit and stamp it separately — sell at a low price or use quickly.

Post-harvest classification

Sort by weight

Type according to shape

• Round, balanced, plump: type 1.
• Slight deviation on one side: type 2.
• Clear deviation or distortion: type 3.

Type by shell state

• Intact shell, no bruises: high grade.
• Slight bruising but does not penetrate the rice: medium grade.
• Deep bruise, flesh visible: low grade, sold immediately.

Sort by maturity

• Fruits cut just ripe, hard spines: can be transported long distances. Export type.
• Fruit cut when fully ripe: sold locally.
• Fruit cut because it falls from the tree: consume within 1-2 days.

Consider when to cut

Cut according to the market

• Exported to China: cut when the thorns are medium hard, ensuring the fruit does not overripe during 7-10 days of transportation.
• Japanese and Korean exports: cut earlier because of strict quarantine.
• Domestic: cut when fully ripe, best flavor.

Cut according to the weather

• Avoid cutting during heavy rain: wet fruit is difficult to check + can easily rot in transport.
• Early morning or late afternoon: best for fruit + workers.
• Avoid midday sun: hot fruits can cause stress.

Cut according to market schedule

• Monitor market prices — sell at the right time at high prices.
• Areas with many orchards that fall at the same time: low prices due to abundant supply.
• It is possible to "keep" the fruit on the tree for another 2-3 days if the price is falling — but not too much because the fruit falls.

Preserve after collection

After cutting:

• Store in a cool place, do not expose to sunlight.
• Do not stack more than 2 layers — bottom fruit will be crushed.
• Shipping within 24 hours from orchard to point of sale.
• Keep moderate humidity — not too humid and cause fungus.

Whole fruit can be stored for 5-7 days at room temperature. Cut close to the stem and keep for only 2-3 days.

Common mistakes

Cutting early to sell at a high price at the beginning of the season: unripe fruit, customers find out → loss of reputation.

Cut all at the same time for convenience: many unripe fruits, poor quality.

Not wearing a helmet when cutting at height: work accident — heavy fruit falling on the head.

No post-collection classification: mix both type 1 and type 3 = sell type 3 price for the whole lot.

Preserve the pile high: stamp the fruit below, lose value.

Take notes

• Collection schedule — date, number of fruits, total weight.
• Classification — number of fruits of each type.
• Sales price by type.
• Rate of crushed fruits and fruits that do not meet grade 1.

References

• *Harvesting and preliminary processing of durian for export* — Department of Crop Production, 2023.
• *Durian classification standards* — Southern Fruit Institute, 2022.

Related articles

• Pruning and raising durian fruit
• Recovering durian trees after harvest
• Diary of durian growing area
• Durian price tracking and 30-day forecast