Abstract
Shallots (Allium cepa L.) is one of the important commodities to be developed because it has become a community need that is used as a spice in cooking and medicine. Post-harvest shallots require special treatment, because shallots are easily damaged and difficult to maintain in fresh form. In postharvest handling of fresh produce, coating on the fruit surface and storage room temperature is a good method for longer shelf life. This study aims to build a mathematical model on the storage of shallots by using a coating method made from carrageenan (seaweed) with variations in storage room temperature. Carrageenan concentrations used were 0 % (without treatment), 0.25 %, 0.5 %, and 0.75 %. While the storage temperature used is 5 oC, 15 oC, and 28 oC (room temperature). Mathematical models are used to predict the rate of change (k) in product quality and predict the value of physical quality parameters. Coated shallots and low-temperature storage showed better results on the rate of quality change in shallots which included (firmness, weight loss, total soluble solids, and degree of acidity). The validation test used included the value of the correlation coefficient (R2), P-value on X2 Chi-Square which indicates that the developed mathematical model can be used properly to predict the value of physical quality parameters in shallots
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Claims 2
Claim · model-written summary
Coated shallots at low temperature had better firmness, weight loss, soluble solids and acidity change.
- Taxon
- shallots
Allium cepa var. aggregatume0 - Treatment
- Coated shallots and low-temperature storagee0
- Outcome
- rate of quality change in shallots which included (firmness, weight loss, total soluble solids, and degree of acidity)e0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Coated shallots and low-temperature storage showed better results on the rate of quality change in shallots which included (firmness, weight loss, total soluble solids, and degree of acidity)”
Claim · model-written summary
The developed model was judged suitable for predicting physical quality parameters.
- Taxon
- shallotsAllium cepa var. aggregatume0
- Outcome
- predict the value of physical quality parameters in shallotse0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the developed mathematical model can be used properly to predict the value of physical quality parameters in shallots”
The same questions in other papers
storage · quality: sugar starch · Allium cepa (onion)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- negative
- no effect
1 paper more in this group
See all 5 papers →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.