A review on the nutritional, medicinal, molecular and genome attributes of Durian (Durio zibethinus L.), the King of fruits in Malaysia

Abstract

Durian (Durio zibethinus L.; Family Bombacaceae) is an iconic tropical fruit plant cultivated in Malaysia and the Southeast Asian countries. In Malaysia, durian is recognised as the King of fruits and well known as a rich source of volatile sulphur compounds that make it unique. Fruit pulp of this fruit is an excellent source of nutrients as it contains proteins, dietary fat, fibers, and carbohydrates. Durian leaf and root decoctions are known to have a febrifuge and anti-malarial properties. The understanding of this plant's molecular biology will help breeders to develop a strategy for its further improvements. Hence, there is a need to identify and understand the genes necessary for the quality improvement of the durian fruits. Its genome contains about 46,000 genes which is almost double that of humans (Homo sapiens). The understanding of durian genes will be useful not only in the molecular breeding but also in the microbial production of novel proteins and or enzymes. This review highlights nutritional and medicinal attributes of durian. The molecular studies including the importance of undertaking transcriptomics work and the insights from the most recently reported genome draft are also highlighted.

Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review

“…In Thailand, durian species were registered based on local names such as Monthong, Kradum , and Puang Manee . There are similar varieties between Malaysian and Thailand but with different name as follows: D123 and Chanee , D158 and Kan Yao , and D169 and Monthong [3]. Similar to Thailand, durian varieties in Indonesia are registered based on their local names, such as Pelangi Atururi, Salisun, Nangan, Matahari , and Sitokong [1,4].…”

Durio zibethinus L. Malvaceae

“…These range from building blocks such as carbohydrates, proteins, and many types of fatty acid such as octadecenoic acid, oleic acid, palmitic acid (Husin et al 2018), stearic acid, linoleic acid, γ-linolenic acid, lauric acid, myristic acid, palmitoleic acid (Charoenkiatkul et al 2016), arjunoic acid, ferulic acid, and maslinic acid (Rudiyansyah et al 2015). The pulp also contains mercaptan and vitamins, including vitamin C (ascorbic acid) which is equivalent to those found in citrus fruits (Brown 1997), vitamin A, niacin, and riboflavin (Husin et al 2018). The pulps contain triacylglycerols and fatty acid derivate (Ragasa et al 2016).…”

Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)

“…Fruit is long, having shoulders at the stem end and protruding at the blossom end. e ripe flesh is dry and thick with a lean seed [2][3][4]. Ripe fruits of most typical durian varieties release a pungent solid smell, resulting in trouble for foreigners and under public assemblage.…”