Ripening agent in imported durians could pose health risks if misused
Professor Dr Norsida Man, from the Department of Agribusiness and Bioresource Economics at the Faculty of Agriculture, Universiti Putra Malaysia (UPM), confirmed that a chemical called ethephon is widely used in the agricultural sector.
Ethephon (2-chloroethylphosphonic acid) is a plant growth regulator. It is a synthetic compound that breaks down into ethylene gas when absorbed by fruit or exposed to specific levels of moisture and temperature.
"The compound reacts with water in the fruit's tissues to release ethylene gas — a natural plant hormone that triggers the ripening process," she said.
However, she cautioned that if the fruit is harvested before it fully matures, the ripening process becomes incomplete. This results in fruit that appears ripe but has an inconsistent texture, a weaker aroma, and a less intense flavour.
Ethephon is permitted in many countries but is subject to maximum residue limits that must be strictly followed.
"Toxic effects can occur if ethephon is overused or if the ripening period before sale is insufficient — typically three to seven days are needed for the residues to break down."
"In small doses and when used properly, it is not harmful. But what worries consumers is uncontrolled usage, especially in large-scale export industries driven by profit," she added.
Common effects of ethephon use include unnatural taste and smell, inconsistent texture, and unstable quality of the fruit.
"Exceeding safe limits may lead to potential long-term health effects such as hormonal disruption and organ damage, especially when used excessively and without regulation.
"This issue highlights the dilemma between modern market demands and natural food quality. In the long run, rising consumer awareness could drive demand for more authentic, chemically unaltered durians," she said.
Norsida also noted that in Thailand, durians are cultivated in various regions — the south, east, and central areas — allowing for a longer harvest season. The main season runs from March to July, while in southern regions near the Malaysian border, it may extend until September.
In Malaysia, the main durian season typically occurs between May and August, particularly in states such as Pahang, Johor, Perak, and Penang. A secondary season, if it happens, typically runs from November to January, depending on weather and regional factors.
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