# Properties of Different Varieties of Durian
## 3 Results and Discussion
### Physicochemical Properties
The results of physicochemical  
\begin{table}
\begin{tabular}{c c c c c} \hline
**Cultivars** & **Maturity Levels** & **pH** & **Acidity (\%)** & **(\({}^{\circ}\)Brix)** & **Total Soluble Solids (\%)** \\ \hline \multirow{6}{*}{Monthong} & Young & 7.08 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.07 \(\pm\) 0.00 \({}^{\mathrm{h}}\) & 2.93 \(\pm\) 0.15 \({}^{\mathrm{f}}\) & 8.80 \(\pm\) 0.46 \({}^{\mathrm{f}}\) \\  & Mature & 6.74 \(\pm\) 0.03 \({}^{\mathrm{d}}\) & 0.15 \(\pm\) 0.01 \({}^{\mathrm{e}}\) & 6.77 \(\pm\) 0.15 \({}^{\mathrm{d}}\) & 20.30 \(\pm\) 0.46 \({}^{\mathrm{d}}\) \\  & Ripe & 6.76 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 0.18 \(\pm\) 0.01 \({}^{\mathrm{c},\mathrm{d}}\) & 8.33 \(\pm\) 0.15 \({}^{\mathrm{c}}\) & 25.00 \(\pm\) 0.46 \({}^{\mathrm{c}}\) \\  & Ripe + 1 & 6.68 \(\pm\) 0.02 \({}^{\mathrm{e}}\) & 0.20 \(\pm\) 0.00 \({}^{\mathrm{a,b}}\) & 8.53 \(\pm\) 0.15 \({}^{\mathrm{c}}\) & 25.60 \(\pm\) 0.46 \({}^{\mathrm{c}}\) \\  & Overripe & 6.62 \(\pm\) 0.02 \({}^{\mathrm{f}}\) & 0.21 \(\pm\) 0.01a & 9.53 \(\pm\) 0.25 \({}^{\mathrm{b}}\) & 28.60 \(\pm\) 0.75 \({}^{\mathrm{b}}\) \\ \hline \multirow{6}{*}{Chanee} & Young & 6.83 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 0.13 \(\pm\) 0.01 \({}^{\mathrm{f}}\) & 5.30 \(\pm\) 0.10 \({}^{\mathrm{e}}\) & 15.90 \(\pm\) 0.30 \({}^{\mathrm{e}}\) \\  & Mature & 6.67 \(\pm\) 0.05 \({}^{\mathrm{e}}\) & 0.17 \(\pm\) 0.01 \({}^{\mathrm{d},\mathrm{e}}  
properties are in line with the investigations on varieties of fruits, but some show different dynamics. Biochemical changes in wood apple fruit (_Feronia elephantum Corr._) were studied at three different stages (unripe, semi-ripe and ripe). Like most of the ripening fruits, the major observed changes were in a decrease in acidity from 3.5 to 3.2 g/100g. Unlike various other fruits, the total soluble solids were reduced upon ripening from 20.4 to 14.0 \({}^{\circ}\)Brix. Unlike most of the fruits, a decrease in TSS from 20.38 to 13.96 \({}^{\circ}\)Brix was observed in wood apple fruit during ripening [37]. A similar decrease in TSS has been reported in papaya [38]. The pH of the fruit pulp increased from 3.62 to 3.84 during ripening, while the titratable acidity decreased from 3.53% at the unripe stage to 3.20% at the ripe stage [39]. A significant increase in TSS was observed in all five tropical fruit extract species as the fruits mature. Meanwhile, a significant increase of TSS value (\(p<0.05\)) of _Mangifera indica_ fruit was observed from the mature to the ripe stage. From the young to ripe stages of the fruits, a significant decrease in total acidity (TA) (expressed as the concentration of oxalic acid) was observed in all fruit extracts tested. The value of pH was the lowest in young fruit and increased significantly (\(p<0.05\)) during the early stage of ripening [40]. A very recent report showed the dynamics of six papaya cultivars, obtained from the seed, cultivated in a Mediterranean climate in Sicily in greenhouse conditions and harvested at late stages, where the physicochemical traits were measured in terms of the titratable acidity and soluble content [41].