Freezing Durian for Export
To improve the quality of durians for export, many businesses in Lam Dong Province are adopting liquid nitrogen deep-freezing technology — a modern preservation method that helps maintain the fruit’s flavor, texture, and color even after thawing.
High-Quality Durian for High-End Markets
At the durian packing plant of Duc Hue Lam Dong Co., Ltd., located in B’Lao Ward, around 30 tons of whole frozen durians are currently stored in cold storage. According to the company’s manager, Tran Van Vinh, this batch is being prepared for export to the United States.
“Vietnamese durians are mainly exported in two forms — fresh whole fruit or frozen flesh segments. However, for markets like the U.S. and Europe, consumers prefer whole fruits. Buyers require the fruit to be deep-frozen to preserve its natural color and flavor. Duc Hue Lam Dong company is now using liquid nitrogen deep-freezing to meet the standards of these premium markets,” Vinh explained.
He added that only fully ripe durians are selected for deep-freezing. The fresh fruits must reach the proper maturity level and are carefully cleaned using high-pressure air compressors to remove mealybugs and other pests. After being ripened to the ideal stage, the fruits are sent for freezing. Currently, Duc Hue Lam Dong Company employs two freezing techniques: standard freezing, taking six hours to achieve a temperature of -50 degrees Celsius, and deep freezing with nitrogen, which brings the fruit to -50 degrees Celsius in two hours.
After freezing, the fruit is stored in a cold warehouse at the appropriate temperature. If the liquid nitrogen freezing technique is executed accurately, nitrogen-frozen durians retain their natural color, sweetness, and texture, almost indistinguishable from freshly harvested fruit after thawing. In contrast, improper freezing techniques can cause “cold burns,” damaging the fruit’s flavor and appearance. During transportation, frozen durians are kept in refrigerated containers to ensure consistent quality upon reaching consumers.
Expanding Adoption of Liquid Nitrogen Freezing
Duc Hue Lam Dong is not the only company investing in this technology. Several other exporters in the province are also applying liquid nitrogen deep-freezing for both whole and processed durians. Mr. Phan Van Duoc, owner of Minh Hoang Khoi Trading Facility mentioned that the Minh Hoang Khoi brand is also applying deep freezing with liquid nitrogen for peeled durian segments and whole fruits.
Based in Ha Lam Commune, Minh Hoang Khoi Trading Facility has implemented deep freezing to export whole durians and some peeled products to Taiwan (China), Australia, and more.
According to Mr. Duoc, adopting deep freezing technology helps prolong the shelf life of durian, allowing for distribution and export cycles, reducing seasonal pressure on businesses. Deep-frozen durians have noticeably better quality compared to conventional freezing — after thawing, the fruit’s flavor and texture are nearly identical to fresh durian
A Technological Shift in Durian Processing
Major agricultural processors such as TS Food (Hoa Bac Commune), B’lao Food (Loc Son Industrial Park), Truong Hoang Lam Dong (Phu Hoi Industrial Park), and Vien Son JSC (Hiep Thanh Commune) are also deploying this advanced freezing technology to enhance the value of Lam Dong’s durians for export.
This shift represents a significant technological advancement in the province’s agricultural sector, helping elevate the reputation and competitiveness of the Central Highlands’ iconic fruit.
Support from Local Authorities
The Lam Dong agricultural sector has invested billions of dong to support enterprises in adopting liquid nitrogen freezing technology, including its application in durian processing.
In the coming years, Lam Dong province will continue assisting local businesses in modernizing post-harvest technologies, improving product quality to meet international export standards and domestic consumption demand alike.