Abstract
Abstract Shallot is important as one of the spices for cooking various foods, as raw materials for the food industry, and as one of the ingredients for Indonesian traditional herbs. Postharvest handling is needed to extend its shelf life and to maintain its quality during storage. The aims of this research are: 1) to evaluate the effect of curing and leaves cutting on the quality changes of shallots during storage, and 2) to get the best pre-storage procedure in maintaining the quality of shallots during storage. Shallots leaves were cut before drying while the others are stored with leaves as control. Then, half of the samples were cured for three days, and sundried for four days, while other samples were sundried directly for seven days without curing them first. Then samples were stored for 16 weeks in two different conditions. The results showed that the treatment of curing without leaves cutting and stored at 5°C with 65-70% RH gave the best quality than other treatments. It could minimize damage and weight loss, maintaining hardness, color, and important ingredients until 12 weeks of storage. However, there were drastic decreases in some quality parameters, 32.0% damage and 38.7% weight loss after 16 weeks of storage.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Curing without leaf cutting at 5°C and 65-70% RH gave the best shallot quality among treatments.
- Taxon
- Shallot
Allium cepa var. aggregatumt0 - Treatment
- curing without leaves cutting and stored at 5°C with 65-70% RHe0
- Outcome
- qualitye0
- Direction
- beste0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that the treatment of curing without leaves cutting and stored at 5°C with 65-70% RH gave the best quality than other treatments.”
t0“Shallot”
Claim · model-written summary
That treatment minimized shallot damage and weight loss through 12 weeks of storage.
- Taxon
- ShallotAllium cepa var. aggregatumt0
- Outcome
- damage and weight losse0
- Direction
- minimizee0
- Qualifier
- until 12 weeks of storagee0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It could minimize damage and weight loss, maintaining hardness, color, and important ingredients until 12 weeks of storage.”
t0“Shallot”
Claim · model-written summary
That treatment maintained shallot hardness, color and important ingredients through 12 weeks.
- Taxon
- ShallotAllium cepa var. aggregatumt0
- Outcome
- hardness, color, and important ingredientse0
- Qualifier
- until 12 weeks of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maintaining hardness, color, and important ingredients until 12 weeks of storage”
t0“Shallot”
Claim · model-written summary
Damage reached 32.0% after 16 weeks of shallot storage.
- Taxon
- ShallotAllium cepa var. aggregatumt0
- Outcome
- damagee0
- Value
- 32.0%e0
- Qualifier
- after 16 weeks of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“32.0% damage and 38.7% weight loss after 16 weeks of storage”
t0“Shallot”
Claim · model-written summary
Weight loss reached 38.7% after 16 weeks of shallot storage.
- Taxon
- ShallotAllium cepa var. aggregatumt0
- Outcome
- weight losse0
- Value
- 38.7%e0
- Qualifier
- after 16 weeks of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“32.0% damage and 38.7% weight loss after 16 weeks of storage”
t0“Shallot”
The same questions in other papers
storage · quality: general · Allium cepa (onion)Positive and negative results
8 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
7 papers more in this group
See all 11 papers →pruning · quality: general · Allium cepa (onion)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.