TAS . XXXX -2023  
 THAI AGRICULTURAL STANDARD  
CODE OF PRACTICE ON INSPECTION AND RECEIVING OF DURIANS FOR 
COLLECTING HOUSE AND PACKING HOUSE  
1. SCOPE  
1.1 This Thai agricultural standard establishes a code of practice on inspection and 
receiving of durians for a collecting house and a packing house to obtain the whole 
fruits that are mature according to the standard’s requirements  for the purposes of 
distribution , export and import . 
1.2 This agricultural standard does not apply to:  
1) the inspection and receiving of durian s supplied for the preparation of ready -to-eat 
fresh pre-cut durians in accordance with the Thai Agricultural Standard   
on Good Manufacturing Practices for Ready -to-Eat Fresh Pre -Cut Fruits and 
Vegetables (TAS 903 9); and 
2) the inspection and receiving of durian s supplied for the production of quick  frozen  
durian s in accordance with the Thai Agricultural Standard  on Good Manufacturing  
Practices for Frozen Durian  (TAS 9046) . 
2. DEFINITIONS  
For the purpose of this standard : 
2.1 Collecting house   
 means a building  or an area under the same control and management where hygienic 
practices can be managed for  collecti on of durian s after harvest . This involves post-harvest  
handling s of durian s, starting  from receiving, preparing , to sorting ; and may or may not  
include pack ing, storage and transport ation  of durian s prior to further distribution  for sale  
or deliver y to other  packing houses or collecting house s.  
2.2 Packing house   
 means a building or an area under the same control and management for durian pack ing. 
This involves post -harvest handling s of durian s starting from receiving, preparing, 
sorting,  peduncle  trimming , packing, storage , to transport ation .  
2.3 Harvesting supervisor   
 means a person who is responsible for controlling  the harvesting of durian s from the trees, 
starting from assessing the maturity of durian s, harvest ing, sorting  in the plantation , 
to transport ation .  
 
 
 
 
 TAS. XXXX -2023  2 
 2.4 Lot   
 means  a definite quantity of some commodity manufactured or  produce d under 
conditions, which are presumed uniform .  
In this context , lot means  a quantity of  durian s of the same variety , which is  delivered 
at one time  and has one of the  following similar  characteristics  such as : 
 - production source  or planting plot 
 - producer  
 - consignor  
2.5 Mature durian   
 means a durian fruit that has attained an optimum  physiological and morphological 
stage of development for harvest  while  enabling it to continue its ripening process . 
3. CODES OF PRACTICE ON INSPECTION AND RECEIVING OF DURIAN 
FRUITS  
Durian s to be collected and packed shall be inspected  and sorted as matur e durians   
by the  follow ing practices : 
3.1 INSPECTION AND RECEIVING OF DURIAN S  
Business operator of a collecting house or a packing house  shall  have measures  
in place to inspect the maturity of durians prior to further  management process ,  
as follows : 
3.1.1 EXAMINATION OF EVIDENCE  ON THE MANAGEMENT OF PRODUCTION 
SOURCE  
 Each lot of durian s shall  have information demonstrating that they come from 
production source s of durians where : 
1) they have been  certified  or have evidence  of compliance with the Thai 
Agricultural Standard on Good Agricultural P ractices for Food Crops (TAS 9001)  
or have been certified with equivalent  standards , or; 
2) grower s’ record s on the age of durian s (from the full blooming date to the 
harvest ing date ) are available , or; 
3) evidence (obtained from growers, business operators , laboratories, or government 
agenc y or private sector  personnel ) is available to demonstrate  the results  of  
the determination of dry matter content  of durian  pulp in accordance with Annex A  
(Section A.3 ) of this standard , or with the requirement s for dry matter content of 
durian pulp according to TAS 3 (Thai Agricultural Standard on Durian) .  
3.1.2  INSPECTION OF EXTERNAL CHARACTERISTICS  OF MATURE DURIAN S  
3.1.2.1  External characteristics of e very single  fruit in every lot  shall  be subject to visual 
inspection . Durian s complying with the criteria  of visual inspection of external 
characteristics set out in Annex A  (Section A.1) are considered  as mature  durians . 
3.1.2.2  Durian s that do not comply with  Section  3.1.2.1  shall  be sorted  out and kept 
separat ely in an area with a clear identifi cation . The se unqualified fruits are not 
allowed  to enter into the management process . They are prohibited  to be distributed  3 TAS . XXXX -2023 
 to both domestic and export markets  for fresh consumption . Information on sorting  
and handling of such unqualified durian s shall  be recorded  and kept as evidence .  
3.1.3  DETERMINATION OF DRY MATTER  CONTENT  OF DURIAN  PULP  
 The maturity of d urian s shall be verified by the determination of dry matter content  
of pulp of the fruit s that have been sorted as mature durians according to Section 
3.1.2.1 , as follows:   
3.1.3.1  Sampling and determination:  
1)  Prepare the lots for sampling  according to the method provided in Annex B  
(Section B.2.1) . At least 10 % of the total number of lots received per day shall be 
randomly tested for dry matter content  (for example, if ten lots of durian s are 
received per day, at least  one lot shall  be randomly  tested ). If the total number of  
lots received per day is less than ten, one lot shall  be randomly  tested .                     
Durians from the lots that are subject to testing for dry matter content shall be 
sampled according to the method provided in Annex B  (Section B.2.2 and B.2.3) . 
2)  Determine  the dry matter  content according to the method provided in Annex A  
(Section A.2.1 or A.2.2) . The determination  may be carried out by business 
operators , government laboratori es, or accredited laboratories. The test result s 
shall be kept  as evidence.  
3.1.3.2  Decision criteria   
 The test result s of dry matter  content  shall meet the requirements  specified  in Annex A  
(Section A.3) , or the requirements  of dry matter content according to TAS 3 , as follows:  
1)  If the test result s show that the percentage of dry matter content  of the reduced 
sample according to Annex B (Section B.2.3 .2) is greater than or equal to                   
the specified requirements , such lot is considered as mature durian s and shall  be 
accepted  for further  management process . 
2)  If the test result s show that the percentage of dry matter content  of the reduced 
sample according to Annex B (Section B.2.3 .2) is less than the specified requirements ,             
one more  fruit from the reduced sample previously taken  according to Annex B  
(Section B.2.3 .2) shall be determine d for the percentage of dry matter content:  
a)  If the test result s show that the percentage of dry matter content is less than 
the specified  requirements , such lot shall not be accepted for further  
management process .  
b)  If the test result s show that the percentage of dry matter content is greater 
than or equal to the specified requirements , durians of such  lot shall be 
sorted once again according to Section  3.1.2. Randomly t ake o ne fruit from 
the re -sorted lot for the  determination  of dry matter  content . If the test result s 
show that the percentage of dry matter content is  less than the specified 
requirements , the lot shall not be accepted for further management process . 
If the test result s show that the percentage of dry matter content is greater than 
or equal to the specified  requirements , durians of such lot are mature and shall 
be accepted for further management process . 
The flow-chart for decision  criteria  is provided in Annex C  (Figure C.1) . 
 
 TAS. XXXX -2023  4 
 3.1.3.3  In case where durian varieties and their percentages of dry matter content are not 
specified in Annex A (Section A.3) or in TAS 3,  the determination of dry matter content  
as outlined in Section 3.1.3.1 and Section 3.1.3.2  does not apply.  
3.2 TRAINING  
 The business operator  of a collecti ng house  or a packing house shall  provide training s 
for relevant personnel as follows:  
3.2.1  In case  a harvesting supervisor is employed, that person shall  have knowledge and 
skills  and have the following evidence  that he or she : 
 1)  has been trained and passed  a test on harvest  of mature durian s, or has been  
assessed for competency  by the business opera tor of the collecti ng house or  
the pack ing house, or;  
 2)  has been  trained or passed a test on harvest  of mature durian s conducted by relevant  
government  agencies or entities recognized by relevant government  agencies . 
3.2.2  Personnel  responsible for inspection of durian maturity  shall  be trained  appropriately 
to perform their tasks accordingly.  The t raining  programs shall  be organized   
by relevant government agencies or entities recognized by relevant government  
agencies.  Evidence  of the achievement of training is required.  
 Those  who involve , directly or indirectly, in the inspecti on and receiving  of durians  
shall  be trained or coach ed and, shall be periodically  assessed , at least once a year, 
for the ir achievement of  training to ensure that they have knowledge and skills to 
perform their tasks properly .  
 In this regard , the topics of the t raining programs shall cover at least the following:  
1) Techniques for visual inspection of the external characteristics of mature durians . 
2)  Techniques for the determination  of dry matter content . 
3.3 RECORD S FOR TRACEABILITY  
 Records  on the inspection and receiving  of durians in each lot shall  be available .  
Such r ecords shall  be kept and be conveniently accessible for traceability .  
3.3.1  Information shall  be recorded , at least, as follows :  
1) Date of recei ving consignment ( incoming durians ) of a collecting house or a 
packing house  
2) Product ion sources  (name of grower s, collector s, pack ing house s, or consignor s 
listed  in the Approved Vendor List (AVL))  
3) Name of durian variety  
4) Quantity received of each lot of durians   
5) Result s of the visual inspection of external characteristics of durians  and the 
information on the sorting and handling s of durians  that do not meet the criteria 
in Section  3.1.2.1   
6) Test results of dry matter content   
7) Training  records  
3.3.2  Records shall  be kept for at least 2 years.    5 TAS . XXXX -2023 
 ANNEX A  
(NORMATIVE ) 
EXAMINATION  METHODS  FOR  MATURE  DURIAN   
The e xamination s of mature durian according to this standard are  as follows:  
A.1  VISUAL INSPECTION OF EXTERNAL CHARACTERISTICS OF MATURE 
DURIAN S  
 A mature durian shall  have the following characteristics : 
1) Its peduncle  is stiff,  with rough touching skin and darker  colour than normal . 
The joint area between  the peduncle and  the stem , so called , the “abscission 
layer ” (or “Pling” in Thai) is swollen .  
2) Its thorn tips are drying with brown colo ur and are springy when squeezed.  
The groove between the thorns become s wider.  
3) Its separation line  along the middle of  the husk of locule  is more conspicuous , 
with the exception of ‘Kan Yao’  variety .  
4) The colo ur of its husk will turn from bright green to brownish green or greyish green.  
A.2   DETERMINATION OF DRY MATTER CONTENT  OF DURIAN  PULP   
A.2.1  Method for determination  of dry matter  content using a hot air oven shall be practiced 
as follows : 
1) Take the sampled fruits and cut  them  crosswise  into pieces of 2.5  cm thick.                      
The slices are randomly taken only from the middle part of the fruits. Cut the pulp  
from every locule and , again, cut them  into small pieces of approximately                       
1 mm x 1 mm x 5 mm and mix them well. Randomly take approximately 10 g 
of the mixed pulp per fruit, and place it in a container.  
2) Spread the durian pulp for an even  thickness  in the container. The sample is dried 
by using a hot air oven at 70° C for  at least  48 hours until a constant weight is reached.  
3) Calculate the percentage of dry matter  content  by using the following formula : 
DM (%) =   m2 x 100  
      m1 
  where,    DM    = dry matter  (%) 
    m1         = weight of sample before drying ( g) 
    m2         = weight of sample after drying  (g) 
  TAS. XXXX -2023  6 
 A.2.2  Determination of dry matter  content  using a microwave  oven as an alternative 
method  shall be practiced as follow :  
1) Take the sampled fruits by cutting them crosswise  into pieces of 2.5cm thick.                 
The slices  are randomly taken  only from the middle part of the fruits.                            
Cut the pulp from every locule . Chop them into small pieces of approximately  
1 mm x 1 mm x 5 mm or use a blender and then mix them well . Randomly take 
approximately 10 g of mixed pulp per fruit . (In case a paper plate is used as                     
a container , elimination of moisture  is required by drying  it in a microwave -oven 
until its weight is constant . In case  a Petri dish is used,  there is no need to remove 
moisture).   
 2)  Spread the pulp for an even  thickness  in the container. The sample is dried  
by using a microwave oven at a low heat level for 2  min to 3 min at a time. 
(However, m icrowave wattage used may vary depending on the model  and 
manufactur er which  can be checked from the manual. Therefore, t he drying time 
also depends on the wattage  used.) 
 3) Dry and weigh  the sample until the dried weight is constant  but the sample shall 
not be burnt .  
 4)  Calculate the percentage of dry matter content by using the formula  in Section  A.2.1. 
A.3   REQUIREMENT S FOR DRY MATTER CONTENT  OF DURIAN  PULP  
  Dry matter content  of mature durian of each variety is as follows:  
 
Variety  Dry matter content (%)  
Monthong  not less than 32  
Chanee  not less than 30  
Puangmanee  not less than 30  
Kradoom thong  not less than 27  
Dry matter content of durian s of the varieties other than those mentioned above shall be 
in accordance with the requirements specified in TAS 3.  
   
   7 TAS . XXXX -2023 
 ANNEX B  
(NORMATIVE ) 
SAMPLING  METHOD  FOR  DETERMINING  THE  DRY MATTER  CONTENT  
B.1 DEFINITIONS  
B.1.1 Bulk   
 means unpack ed food in direct contact with the contact surface of the  food 
transportation unit and the atmosphere.  
 In this context , it means durians which are transported unpacked .  
 Where appropriate, b ulk sample s of durians are  obtained  by combining and mixing the 
primary sample s taken from the lot. 
B.1.2 Reduced sample   
 means a  quantity of samples obtained by reducing , the bulk sample, if necessary, and 
is the representative of the lot.  
B.1.3 Final sample  
  The bulk sample  should , if possible , constitute the final sample and be submitted  to 
the laboratory  for analysis. If the bulk sample is too large, the final sample may be 
prepared from it by a suitable  method of reduction. In this process, however, 
individual items  must  not be cut or divided . National  legislative  needs  may require 
that the final sample be subdivided  into two or more portions for  separate analysis. 
Each portion  must  be representative of the final sample.  
B.1.4 Laboratory sample   
 means t he sample finally submitted  to the laboratory and will take the form of either 
the final sample or a representative portion of the final sample.  
B.2 METHOD OF SAMPLING   
Sampling  should be performed by personnel trained in the techniques of collecting 
sample  by taking  the follow ing steps : 
B.2.1  PREPARATION OF THE LOT FOR SAMPLING  
B.2.1.1   Preparation of the lot: 
1) Where a consignment (incoming durians)  is comprised  of several lots identified 
as originating from several producer s, each lot shall be considered separately.  
2) A consignment (incoming durians)  may consist of one or several  lots. 
3) Where the size or boundary of each lot  is not specified , each series of durian s 
may be considered as a lot, e.g.,  durian s in each lorry  may be considered as a 
separate lot.  
B.2.1.2   The lot shall be prepared for sampling in such a way that samples can be taken 
without hindrance and delay.  TAS. XXXX -2023  8 
 B.2.1.3   The samples shall be taken by the interested parties or by responsible  personnel .  
B.2.1.4   Each lot shall be sampled separately, but if any lot shows damage due to transport, 
the damaged portions of the lot shall be isolated and sampled separately from the 
sound portions.  
B.2.1.5   If the  person responsible for receiving a consig nment ( incoming durian s) at the 
collecting house or the packing house find s that durians received  are not uniform, 
such lot of durians shall be divided into uniform sub -lots and each sub -lot shall be 
sampled  as agreed between consignee  and seller, unless otherwise decided .  
B.2.2 SAMPLING OF DURIANS IN BULK   
 Sample s shall be  taken random ly from different spots and from different levels in  
the lot  as primary samples . The total mass of primary sample s taken  shall be in 
accordance with Table B.1 .  
Table  B.1 Sample size to be taken to constitute  as the bulk sample  
Mass of lot  
(kg) Total mass of primary sample to be taken  
 (kg) 
Up to  200 10  
201 to 500 20  
501 to 1 000  30  
1 001  to 5 000  60  
Over  5 000  100 (min.)  
Note : In case of large size fruits (over 2 kg per fruit), the primary samples shall 
consist of at least 5 fruits . 
Source : Adapted from ISO 874-1980 . Fresh fruits and vegetables - Sampling  
B.2.3 PREPARATION OF BULK SAMPLE OR REDUCED SAMPLE  
B.2.3.1 The bulk sample is formed by assembling and mixing the primary sample s.  
B.2.3.2  As the determination  of dry matter  content  is a destructive testing, a reduced sample 
shall be prepared by reduction  of the bulk samples . In so doing , two fruits  that, by 
visual inspection of external characteristics as the specified method in Annex A 
(Section A.1) , are at risk of not meeting the maturity criteria, shall be selected as 
reduced sample . Then, o ne of them shall be  taken for determination  of dry matter  
content  (while the remaining  one shall be retained  for an additional inspection if  the 
test result of the first fruit is less than the specified requirements ). 
B .2 .3 .3 The examination shall be carried out as quickly as possible after sampling in order to 
avoid any change of the characteristics to be examined.   
  9 TAS . XXXX -2023 
 B.3 LABORATORY SAMPLES  
The r educed sample , to be submitted  to the laboratory,  shall be placed in a sealed 
container . The container shall  then be sealed in such a manner that unauthorized 
opening is detectable.  The labelling shall be  clear,  readily legible  and permanent, and 
shall include the following information:   
1) name  of sample , variety, quality class ;  
2) name of consignor ; 
3) place of sampling;  
4) date and time of sampling;  
5) identification code of the sample and of the  lot; 
6) name and signature of sampler;  
7) method of sampling;  
8) atmospheric conditions during sampling  that may affect the test ; 
9) name of testing laboratory (if necessary) . 
 The sample should be sent to its destination as soon as possible to avoid any damage 
to the sample . 
 
 
  TAS. XXXX -2023  10 
 ANNEX C  
(NORMATIVE ) 
FLOW -CHART  FOR  DECISION  CRITERIA  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Figure C.1  Flow -chart for decision criteria  
(Section  3.1.3.2)  Take one fruit from reduced sample according to Annex B (Section B.2.3.2) to d etermine 
dry matter content according to  the method provided in Annex A (Section A .2). 
Lot needs to be sorted  once again  according 
to Section 3.1.2  Lot is considered as not meeting the criteria and shall 
not be accepted for further management process .  Percentage of dry matter content greater than 
or equal to the specified requirements . Percentage of dry matter content  less than   
the specified requirements . 
Take one  more  fruit from the reduced sample 
previously taken  according to Annex B (Section 
B.2.3.2) to determine dry matter content.  
Percentage of dry matter content  less than   
the specified requirements . Percentage of dry matter content greater 
than or equal to the specified requirements . 
 
Randomly t ake one fruit from the re -sorted lot for the determination of dry matter content .  
Percentage of dry matter content  less than   
the specified requirements . Percentage of dry matter content greater than 
or equal to the specified requirements . 
  Lot is considered as mature durian s and shall 
be accepted for further management process  
Lot is considered as mature durian s and shall be 
accepted for further management process .                             Lot is considered as not meeting the criteria  and shall not 
be accepted for further management process .  Purchase  of fresh whole durians . 
Examine evidence on the management of production source according to Section 3.1.1  
Visual ly inspect the external characteristics of every  single  durian in every lot according to Section 3.1.2.1  
Durians  that comply with  Annex A  
(Section A.1) as refer  in Section 3.1.2.1  Durians that do not co mply with  Annex A  
(Section A.1) as refer  in Section 3.1.2.1  
Durians  shall be sorted out 
and handled according to 
Section 3.1.2.2  At least 10 % of the total number of lots received per day shall be randomly 
tested  for dry matter content according to Section 3.1.3 .1. Durians from the 
lots that are subject to  testing for dry matter content shall be sampled 
according to the method provided in Annex B (Section B.2.2 and B.2.3) .  11 TAS . XXXX -2023 
 ANNEX D  
(INFORMATIVE ) 
UNIT 
The unit s and symbol s used in this standard and the unit s recognized to be used by SI 
(International System of Units or Le Système  International d’Unités) are as follows:   
Measurement  Unit  Symbols  
Length  centimeter  cm 
millimeter  mm 
Mass gram  g 
kilogra m kg