What are the quality and classification requirements for durian in Vietnam?

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1. Requirements for durian quality in Vietnam

According to Section 3.1, TCVN 10739: 2015 standard stipulates durian quality requirements as follows:

Depending on the specific requirements of each class and the allowable tolerance, fresh durian fruit must:

- Intact, firm knob, with or without stem;

- Wholesome, not rotten or damaged to the point of being unfit for use; clean, without foreign impurities visible to the naked eye;

- No harmful organisms affecting the product's appearance;

- Not damaged by harmful organisms;

- There is no unusual moisture on the outside of the shell, unless there is condensation due to having just been taken out of cold storage;

- No strange smell or taste;

- Hard;

- Not damaged by low or high temperatures;

- When ripe, do not allow abnormalities of the fruit flesh, such as: rough flesh, melasma, or watery fruit intestines. If there is one or more damages, the total damage must not exceed 5% of the edible percentage of the fruit.

Fresh durian fruit must achieve appropriate development and ripeness, corresponding to the characteristics of the variety or commercial type and the growing region. The fruit can ripen after harvest to an acceptable quality.

The level of development and condition of fresh durian fruit must ensure:

- Withstands transportation and loading;

- Arrive at the destination in good condition.

2. How to classify durian?

According to the provisions in Section 3.2 of TCVN 10739: 2015 Standard, durian is classified into 3 classes as follows:

“Special” grade durian: Fresh durian fruit in this grade must be of the highest quality according to the characteristics of each variety. Each fruit must have at least 4 segments. For Kanyao and Pradumtong varieties, each fruit must have a minimum of 5 segments. The spines must be fully developed and not cracked at the base. The fruit has no defects, except for very minor defects on the fruit skin that do not affect the appearance, quality, maintenance of quality, or presentation of the product in the packaging.

Class I durian: Fresh durian fruit in this class must be of good quality with the characteristics of the variety. Each fruit must have at least 3 compartments, but this does not affect the shape of the fruit. For Kanyao and Pradumtong varieties, each fruit must have a minimum of 4 segments. The spines must be fully developed and not cracked at the base. Minor defects in the peel are allowed, provided they do not affect the appearance, quality, maintenance of quality, or presentation of the product in the packaging.

Class II durian: Fresh durian fruit in this class does not meet the requirements in higher classes but must meet the minimum requirements specified in Section 3.1 of TCVN 10739: 2015 Standard depending on the characteristics of each breed. Each fruit must have at least 2 segments. For Kanyao and Pradumtong varieties, each fruit must have at least 3 segments. Very small defects on the skin are allowed but do not affect the flesh.

In addition, durian grading also has an allowable quality error index specified in Section 5.1 of TCVN 10739:2015 Standard as follows:

“Special” class durian: Allowed 10% of the quantity or weight of fresh durian fruit in each batch of products that do not meet the requirements of the “special” class but meet the quality class I or within the allowable error limit of class I.

Class I durian: Allowed 10% of the quantity or weight of fresh durian fruit in each batch of products that does not meet the requirements of class I but meets the quality of class II or is within the allowable error limit of class II. .

Class II durian: Allowed 10% of the quantity or weight of fresh durian fruit in each batch of products that do not meet the requirements of class II as well as the minimum requirements, but no rotten fruit or any other deterioration rendering it unfit for use.

More details can be found in Standard TCVN 10739:2015.

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