{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T14:03:06Z","timestamp":1790344986749,"version":"4.1.0"},"reference-count":71,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2025,3,20]],"date-time":"2025-03-20T00:00:00Z","timestamp":1742428800000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T00:00:00Z","timestamp":1740787200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    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 \u221220\u00b0C using biochemical and physiochemical approaches. Results showed that vacuum packaging and storage duration affect the MK durian VOC profiles. Twenty\u2010seven 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\u2010vacuum\u2010packed durian compared to vacuum\u2010packed durian during storage. Additionally, vacuum packaging resulted in higher reducing sugars,\n                    <jats:italic>b<\/jats:italic>\n                    * values, and antioxidant content compared to non\u2010vacuum packaging during fruit storage. In short, vacuum packaging better retains the post\u2010harvest quality of MK durian fruit during long\u2010term frozen storage than non\u2010vacuum packaging.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.70118","type":"journal-article","created":{"date-parts":[[2025,3,22]],"date-time":"2025-03-22T23:13:05Z","timestamp":1742685185000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Long\u2010term frozen storage affects the volatile compound profile, physicochemical and antioxidant content of vacuum\u2010packed Musang King durian fruit"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-7118-6600","authenticated-orcid":false,"given":"Eliwanzita","family":"Sospeter","sequence":"first","affiliation":[{"name":"Department of Crop Science, Faculty of Agriculture Universiti Putra Malaysia  Serdang Malaysia"},{"name":"Department of Food Science and Technology Mbeya University of Science and Technology  Mbeya Tanzania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Phebe","family":"Ding","sequence":"additional","affiliation":[{"name":"Department of Crop Science, Faculty of Agriculture Universiti Putra Malaysia  Serdang Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teh Huey","family":"Fang","sequence":"additional","affiliation":[{"name":"Department of Industrial Biotechnology and Chemistry, SD Guthrie Technology Centre Sdn. 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