International Journal of Horticulture, 2025, Vol.15, No.4, 185-194 http://hortherbpublisher.com/index.php/ijh 189 5 Environmental and Developmental Regulatory Factors 5.1 How temperature and light influence aroma biosynthesis Environmental conditions-especially temperature and light-play a major role in shaping the aroma of durian by affecting how volatile compounds are made inside the fruit. For starters, temperature can directly impact how active certain enzymes are, particularly those involved in creating sulfur-based volatiles, which are a big part of durian’s signature smell. One key enzyme, methionine γ-lyase (MGL), seems to work even harder at higher temperatures, boosting the production of those potent sulfur compounds (Teh et al., 2017). Light contributes to photosynthesis and also affects the expression of genes associated with fragrance, affects the activity of genes involved in the biosynthesis of volatile compounds, and subtly adjusts the aroma characteristics of fruits (Lu et al., 2024). Light and temperature affect not only the activity of enzymes, but also the metabolic pathways of entire genes. Light can alter the expression of transcription factors, which are the main controllers of the aroma-related gene network. As pointed out by Hadi et al. (2013), the interaction between light and heat can significantly alter the concentration and composition of sulfur volatiles, thereby altering the smell of durian. Environmental influences are key, managing durian growing conditions well to produce the best Durian aroma. 5.2 Changes in aroma compounds Each stage of durian growth smells different, and its aroma changes dramatically as the fruit matures.In the early stages, the foundation is mainly established, and genes responsible for breaking down carbohydrates and amino acids are particularly active, setting the stage for later aroma production (Husin et al., 2023). But as the fruit ripens, something interesting happens: genes involved in sulfur volatile biosynthesis kick into high gear. That’s when you start getting higher levels of powerful compounds like 3,5-dimethyl-1,2,4-trisulfane, which contributes heavily to durian’s famously intense smell (Weenen et al., 1996; Teh et al., 2017). During durian maturation, genes related to vitamin and cofactor metabolism become more active, which affects the final mixing of aroma compounds (Husin et al., 2023). This is a dynamic, time-intensive process that not only increases in the composition of volatiles, but also changes in complexity and characteristics. This is why the aroma also changes over time when studying durian ingredients, which is also a focus of research (Panpetch and Sirikantaramas, 2021). 5.3 Teamwork between external conditions and internal signals It’s not just outside factors like weather that shape durian’s aroma-what’s happening inside the fruit matters just as much. The biosynthesis of volatile compounds is a kind of balancing act between external environmental signals (like temperature and light) and internal genetic regulators. External factors can activate or inhibit certain genes, especially those involved in the production of volatile compounds. Light and heat affect not only enzyme activity, but also transcription factors, which in turn control how fragrance-related genes are expressed (Teh et al., 2017). At the same time, plant hormones like ethylene work from the inside out, coordinating the process of methionine regeneration and regulating enzymes like ACS (aminocyclopropane-1-carboxylate synthase), which are closely involved in the synthesis of sulfur compounds. What’s fascinating is how all these signals interact-light and temperature tweak gene expression, which then influences hormonal signaling, which circles back to affect enzyme activity and compound synthesis. Hadi et al. (2013) emphasized that this crosstalk is what ultimately shapes the durian’s aroma profile. By better understanding this intricate dance between inside and out, farmers and scientists can fine-tune conditions to grow fruit with just the right level of that famous (or infamous) durian punch.
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