During a recent visit to Chanthaburi, one of the country’s largest durian-growing regions, Thailand’s Higher Education, Science, Research and Innovation Minister Yodchanan Wongsawat said science and innovation are increasingly being applied directly in orchards and processing facilities rather than remaining confined to laboratories, according to The Nation.

The ministry outlined five major initiatives aimed at improving export standards and increasing the value of Thai durian products.

The first focuses on modernizing packing houses with AI. Thai companies are using AI systems to assess durian ripeness and sort fruit more accurately by weight. Processing plants are also adopting technologies such as freeze-drying and vacuum frying to improve product quality.

Durian is harvested in orchards in the Mekong Delta. Photo by VnExpress/Manh Khuong

The second initiative uses X-ray technology to support exports. Controlled radiation doses help extend shelf life, slow ripening and eliminate pests, helping Thai fruit meet strict import standards in countries including China and the U.S.

The ministry also highlighted a gamma-ray sterilization program targeting fruit flies in Chanthaburi that has operated for more than 20 years, reducing chemical use and lowering costs for farmers.

The third initiative involves non-destructive inspection technology that can determine whether durians are mature while measuring flesh weight and moisture levels more accurately, replacing the traditional method in which farmers tap the fruit and judge ripeness by sound, as reported by the Straits Times.

Thailand is also expanding circular-economy projects to turn durian waste into commercial products. Researchers from the Thailand Institute of Scientific and Technological Research and universities have developed methods to extract cellulose and fiber from discarded durian peels.

The materials can be used to produce paper pulp, environmentally friendly packaging and composite panels for furniture manufacturing, helping reduce carbon emissions.

The fifth initiative focuses on processed durian products, including ready-to-drink durian juice and powdered beverages designed to preserve the fruit’s aroma while creating a smoother taste.

"Today is another day when I can clearly see the opportunity," Yodchanan Wongsawat said. "Bringing science together with the resources we already have will not only increase the value of durian, but also improve farmers’ quality of life and help drive Thailand towards becoming a sustainable capital of fruit innovation."