Postharvest management of fresh duku (Lansium domesticum var. duku): A mini review

Duku fruit is one of the fruits that have high economic value in Indonesia. However, because of the high respiration rate which is due to the metabolic reactions and ethylene production activity, duku decays rapidly. Some post-harvest changes of duku fruit are weight loss, fruit hardness, browning of skin, color, titratable acidity, total soluble solids and fungal growth. Post-harvest handling of duku fruit is needed to maintain its quality and value. A literature review was performed, and a bibliometric analysis was carried out on the scientific publications registered in the Scopus database. All the publications of different authors from all over the world and their positions on the paper were analyzed. The literature review of the publications and the positions of different authors on the papers studied were to be analyzed from the qualitative perspective, as shown by the examples mentioned throughout this paper. Several studies from various countries have been carried out. Special treatments to maintain the shelf life of duku include UV-C irradiation, infrared radiation, chitosan, Modified Atmosphere Packaging (MAP), and ozone. This review attempts to summarize some of the most significant findings that can be developed to maintain duku fruit quality.