The demand for fresh-cut durian tends to increase as customer lifestyles have changed with more demand for convenience in usage and a reduction in the waste generated in the home. This study aimed to find a new sorting method for the ripened durian pulp. Raman spectra from lab-based and portable Raman spectroscopy showed a similar spectra pattern. The important Raman spectra bands for starch were presented on day 1–3 of storage. Bands associated with sugar were observed after day 4, whereas the starch was reduced. Durian pulp compositions during the ripening, especially firmness and weight loss decreased until the end of the storage. Major sulfur-containing compounds such as ethanethiol, diethyl disulfide, diethyl trisulfide and 3,5-dimethyl-1,2,4-trithiolane (isomer I, II) were emitted high amounts on day 4. The principal coordinates analysis (PCoA) and k-means clustering score plot of Raman spectra allowed the separation of ripeness for whole fruit after harvesting in three distinct stages; unripe stages on day 1–3, the ripen stages on days 4 and 5 and the overripe stages on days 6 and 7. Pearson’s correlation coefficient exhibited a closed relationship between the Raman PC scores (106–1800 cm) and physico-chemical and volatile profile of durian fruit. Raman spectroscopy could be a useful new alternative technique to sort the ripeness and eating quality of durian pulp, substituting for traditional practices in fresh-cut industry.

中文翻译：

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使用拉曼光谱结合理化和挥发性特征测定收获榴莲的成熟度和品质

随着消费者生活方式的改变，对使用便利性和减少家庭废物产生的需求增加，对鲜切榴莲的需求趋于增加。本研究旨在寻找一种新的成熟榴莲果肉分选方法。实验室拉曼光谱和便携式拉曼光谱显示出相似的光谱模式。淀粉的重要拉曼光谱带在储存的第 1-3 天呈现。第4天后观察到与糖相关的条带，而淀粉减少。榴莲果肉成分在成熟过程中，尤其是硬度和重量损失下降，直到储存结束。主要含硫化合物如乙硫醇、二乙基二硫醚、二乙基三硫醚和3,5-二甲基-1,2,4-三硫戊环（异构体I、II）在第4天大量排放。主坐标分析（PCoA）和拉曼光谱的 k 均值聚类得分图允许在三个不同阶段收获后分离整个果实的成熟度；第1-3天为未熟阶段，第4天和第5天为成熟阶段，第6天和第7天为过熟阶段。皮尔逊相关系数显示拉曼PC分数（106-1800 cm）与理化和挥发性之间存在密切关系榴莲果的轮廓。拉曼光谱可能是一种有用的新替代技术，用于对榴莲果肉的成熟度和食用品质进行分类，取代鲜切行业的传统做法。