Long‐term frozen storage affects the volatile compound profile, physicochemical and antioxidant content of vacuum‐packed Musang King durian fruit

Musang King (MK) durian is a valued Malaysian fruit, marketed at full ripeness for its characteristic sensory profile but has a short shelf life. Frozen storage and vacuum packaging extend its shelf life, yet their effect on quality remains unclear. This study investigated the impact of vacuum packaging on the volatile compounds (VOCs), physicochemical characteristics, and antioxidant content of MK durian fruits stored for 12 months at -20°C using biochemical and physiochemical approaches. Results showed that vacuum packaging and storage duration affect the MK durian VOC profiles. Twenty-seven VOCs were affected by both packaging condition and storage durations and identified as key VOC markers for MK durian storage stability and quality. Ester compounds were significantly reduced by vacuum packaging, while sulfur compounds exhibited a higher steady increase in non-vacuum-packed durian compared to vacuum-packed durian during storage. Additionally, vacuum packaging resulted in higher reducing sugars, b* values, and antioxidant content compared to non-vacuum packaging during fruit storage. In short, vacuum packaging better retains the post-harvest quality of MK durian fruit during long-term frozen storage than non-vacuum packaging.