| Durio graveolens | |
|---|---|
| |
| Durio graveolens 'Suluy Z' at Fairchild Tropical Botanic Garden, Miami | |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malvales |
| Family: | Malvaceae |
| Genus: | Durio |
| Species: | D. graveolens
|
| Binomial name | |
| Durio graveolens | |
 Fruit and leaves of D. graveolens | |
| Nutritional value per 100 g | |
|---|---|
| Energy | 152 kcal (640 kJ) |
| Dietary fiber | 21.5 g |
6.2 g | |
| Saturated | 1.9 g |
| Trans | 0.9 g |
| Monounsaturated | 2.5 g |
| Polyunsaturated | 1.8 g 1.8 g |
2.6 g | |
| Vitamins | Quantity %DV† |
| Vitamin C | 13% 10.4 mg |
| Minerals | Quantity %DV† |
| Calcium | 1% 10 mg |
| Copper | 35% 0.7 mg |
| Iron | 5% 0.6 mg |
| Magnesium | 8% 27 mg |
| Manganese | 19% 0.4 mg |
| Phosphorus | 6% 43 mg |
| Potassium | 18% 529 mg |
| Zinc | 6% 0.59 mg |
| Other constituents | Quantity |
| Water | 66.7% |
| Cholesterol | 0 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: (Hoe & Siong 1999)[3] (Nasaruddin, Noor, & Mamat 2013)[4] | |
Durio graveolens, sometimes called the red-fleshed durian,[5] orange-fleshed durian, or yellow durian,[6] is a species of tree in the family Malvaceae.[7] It is one of six species of durian named by Italian naturalist Odoardo Beccari.[8] The specific epithet graveolens ('strong smelling' or 'rank')[9] is due to the odor. Although most species of Durio (most notably Durio dulcis) have a strong scent, the red-fleshed type of D. graveolens has a mild scent.[10][11] It is native to Southeast Asia.
D. graveolens is an edible durian,[12][13] perhaps the most popular 'wild' species of durian, and it is sold commercially regionally.[14] However, its congener Durio zibethinus is the typical species eaten and dominates sales worldwide.[citation needed]
This species should not be confused with the popular durian clones from Malaysia known as 'Red Flesh' (D164) and 'Red Prawn' (D175), as both of those belong to D. zibethinus.[15]
However, D. graveolens does have one registered variety, 'DQ2 nyekak (DK8)'.[15] The color of the fruit's flesh denotes other varieties–an orange-fleshed, a red-fleshed one, and yellow-fleshed. These varieties may be different species, but currently there is no consensus.[10][14] The yellow-fleshed kind is sometimes called durian simpor.[10][6][5]
In the scientific name Durio graveolens, graveolens means 'strong smelling',[16][9] although it has been described as having a "mild"[10] or "slight"[11] odor or even, in a book published by the US National Research Council, as "odorless".[11]
In Malay, the fruit is called durian burong, durian burung[5] (literally "bird durian"), durian rimba ("jungle durian"),[13] durian kuning[5][17][10] ("yellow durian"),[4] durian merah ("red durian"),[5][14][10][12] or durian otak udang galah[17][10] ("crayfish brain durian").[6] In Iban, it is durian isu.[6] The Bidayuh call it durian umot.[6] Among the Kenyah and Dayak peoples, it is known as durian anggang ("hornbill durian"),[13] durian ajan, pesang,[13] tabela or ta-bela,[13] tabelak,[10][5] taula,[13][10] tuala, tuwala.[6] On Sumatra, the Batak call it tinambela.[13][10][6] In Karo, it is called meraan.[18] In Thailand, it is referred to as thurian rak kha (Thai: ทุเรียนรากขา) or thurian khua tit (ทุเรียนขั้วติด; sources differ on which name refers to this species, with the other being attributed to D. kutejensis).[19][20] In Aceh Tamiang Regency, it can be called durian batu ("stone durian"), and elsewhere in Sumatra, it known as durian adjan.[13][10] Other regional names include durian dalit[14][10][21] (but this can apply also to Durio oxleyanus[22]) alau, dujen, durian alau, durian daun dungoh, durian hutan[10] ("forest durian"), durian pipit, lai bengang, merang kunyit, pasang, and tongkai.[6]
A natural hybrid of D. graveolens and D. zibethinus is called durian siunggong or durian suluk.[5][6][10] It has the texture and flavour of the popular D. zibethinus and the burnt caramel overtones of D. graveolens.[6][5]
After its initial description in 1889 by Odoardo Beccari, in 1924, Dutch botanist Reinier Cornelis Bakhuizen Van Den Brink reduced it to a synonym of D. conicus. British botanist John Wyatt-Smith combined it all under D. dulcis in 1953. Indonesian botanists André Joseph Guillaume Henri Kostermans and Wertit Soegeng-Reksodihardjo separated D. graveolens back to its own species in 1958.[23]
Wild D. graveolens grows in Peninsular Malaysia[6][13][5][12] (states of Johor, Kedah, Kelantan, Malacca, Penang, Perak, Selangor, and Terengganu), Indonesian Islands of Borneo[6][13][5][12] and Sumatra,[13][12][5][6] Palawan,[5] and Southern Thailand.[24] It is cultivated in Brunei,[5] Sarawak, Sabah,[6] and the Northern Territory of Australia.[12] In Brunei, its popularity outshines D. zibethinus,[17] which is not cultivated in the country.[25]
It is occasionally grown outside the tropics. In Florida, it has been seen to survive two consecutive nights at 0 °C (32 °F), albeit shrouded in cloth.[26]
D. graveolens is a large tree, sharing many features with D. dulcis.[2] It inhabits the upper canopy, growing up to 50 m (160 ft) tall.[6][13] The trunk is 85–100 cm (33–39 in) in diameter and can have no branches until about 25 m (82 ft) high.[6] The trunk will be smooth or flaky, grey/mauve to ruddy brown with steep buttress roots.[6] The buttresses reach 3 m (9.8 ft) and extend out 1.5 m (4 ft 11 in).[13]
The oblong leaves are 10–26 cm (3.9–10.2 in) long without the petiole (leaf stalk), and 4–10 cm (1.6–3.9 in) wide.[2][6] They are perfectly rounded on both ends, rigid, and slightly coriaceous (leather-like in feel or texture).[6][2] On the top, they are glabrous (smooth and hairless) and crisp,[6] almost vernicose (varnished).[2] Underneath, the leaves are copper-brown and lepidote (scaly),[6] with large scales of up to 2 mm (0.079 in) in diameter, which are not very noticeable, at least when dry.[2] The leaf scales are peltate (shield-shaped), ciliate-radiated (fringed), and deeply-lobed in three to five parts.[2] In addition to the scales, long strands of stellate hairs and other trichomes of varying size form a soft tomentose (fuzzy) surface.[2] The leaf midrib is very prominent on the underside and forms a crease on top.[2] The leaf stipules are caducous (drop early).[6] Leaves have 10-12 lateral veins per side (with some smaller ones intermixed), which are tiny and superficial above and more distinct, but still barely visible.[2] The petiole is very large, 15–18 mm (0.59–0.71 in) long, and tumescent (swollen) from the middle up.[2]
Flowers grow on the branches[2][27] on short cymes and a thin calyx.[6] The base is sac-like with three to five connate lobes.[6][27] It has white,[27] spatulate (spoon-shaped) petals that are 25–35 millimetres (0.98–1.38 in) long.[6] Inside are five separate bundles of staminodes and stamens,[6] fused for less than half of their length.[27] The anther has small clusters of four or five elongated pollen locules that open with longitudinal slits.[27] Ovaries are ovoid to globose (roughly spherical) and possess a yellow capitate (shaped like a pinhead) stigma and white to greenish style[6] about 48 mm (1.9 in).[28] The pollen is psilate (relatively smooth), spheroidal, and 54 μm (0.0021 in) in diameter.[28] The surface of the pollen includes three colporate apertures, meaning the apertures have a combined colpus (or furrow) and pore.[28] The pollen grains are monad and do not cluster.[28]
The fruits are up to 10–15 cm (3.9–5.9 in) in diameter,[2][6][12][29][27] and weigh about 757.5 grams (26.72 oz).[30] The greenish- to orange-yellow outside is densely covered with long (1 cm (0.39 in)) and thin angular-subulate spines which are straight or slightly curved, and prickly[2][6][12] yet slightly soft.[27] The fruit easily breaks into five fibrous-coriaceous valves (sections)[6][12][29] with 5–6 millimetres (0.20–0.24 in) thick walls.[2] Typically the fruit opens on the tree,[6][12] but some varieties do not until they are on the ground or harvested. There are 2 bulbous or chestnut-shaped seeds per section, each completely enveloped by fleshy aril.[2][12][27] These glossy brown seeds are 2 cm × 4 cm (0.79 in × 1.57 in).[6][12][29] The pungent aril is the part consumed as food,[2] though some sources note the odor is sometimes very mild.[12][27][13] It ranges in color from light yellow[2] to orange to lipstick red.[6][5][12][27]
D. graveolens is in the core clade Palatadurio of the genus Durio.[27] It is most closely related to Durio kutejensis.[27]
| Palatadurio |
| ||||||||||||||||||||||||||||||||||||||||||
|
See also: List of durian diseases and pests |
D. graveolens is a tropical plant species that needs high heat and humidity.[6] Typically, it is found on clay-rich soils in wet lowland dipterocarp forests, frequently along riverbanks and swamps.[6] Because of its tolerance for wet habitats,[13] it is possibly resistant to infection by the oomycete Phytophthora palmivora.[12][17] It can also be found on hillsides and shale ridges up to 1,000 m (3,300 ft) in elevation.[6]
It is pollinated by bats.[28] As it is one of the only species to naturally hybridize with D. zibethinus,[5][6][31] they are thought to share a pollinator, likely the cave nectar bat (Eonycteris spelaea).[32][23] Pollen from both of these durian species has been found in cave nectar bat feces, and possibly in that of the long-tongued fruit bat (Macroglossus sobrinus).[33]
After harvest, fruit can be set upon by fungi such as Lasiodiplodia theobromae, Glomerella cingulata, Geotrichum candidum, Calonectria kyotensis, and occasionally Gliocephalotrichum bulbilium.[17] Secondary or opportunistic fungal infection can be from species such as Aspergillus niger and other Aspergillus spp., Candida spp., Gibberella intricans, and Penicillium spp.[17]
The fruit is fed on by Bornean orangutans (Pongo pygmaeus),[18] Prevost's squirrels (Callosciurus prevostii), crab-eating macaques (Macaca fascicularis), black hornbills (Anthracoceros malayanus), possibly viverrids[29] and sun bears (Helarctos malayanus).[34] Black hornbills are also effective seed dispersers for the tree,[29] and this is referenced in a few of the regional names for the tree .
The fatty acids in the fruit are 30% saturated and 70% unsaturated.[4] The saturated fats include myristic acid (14.49%), arachidic acid (7.08%), pentadecanoic acid (3.61%), heptadecanoic acid (2.2%), decanoic acid (1.62%), and lauric acid (1.31%).[4] Unsaturated fats include oleic acid (22.18%), palmitoleic acid (13.55%), linolelaidic acid (12.39%), γ-linolenic acid (12.23%), linoleic acid (4.95%), elaidic acid (2.50%), and myristoleic acid (1.89%).[4]
The fruit's pulp is typically eaten raw and has the fragrance of roasted almonds[6][5][17] or burnt caramel.[6][5] The taste is described as sweet and cheesy[17] or similar to eating an avocado or pimento cheese.[10] Sometimes, it is fermented into the condiment tempoyak.[14] The red-fleshed type is used with freshwater fish to make a type of sayur (a traditional Indonesian vegetable stew).[6]
The seeds can also be ground into flour (tepung biji durian dalit), which then can be used to make, for example, fish crackers.[21]
The tree is also harvested for lumber in Sarawak.[6] The Iban people there also bathe day-old infants (especially for preterm birth) in a tisane of mature bark, as they believe it strengthens the skin.[6]
