Effect of low temperature storage on the postharvest quality of minimally processed shallot (Allium ascalonicum L.)

The objective of this study was to examine the use of low temperature storage in extending the shelf life of minimally processed shallot. Peeled local shallot cultivar 'Bima' was prepared and put in a styrofoam box, covered by plastic film and put in cold storage of 0.5 degrees C with RH of 65-75% and at room temperature for 6 weeks. During storage period, the changes in quality, which are percentage of bulbs disorder, weight loss, firmness, volatile reducing substances (VRS) were analyzed. For those peeled shallots stored at room temperature, spoilage due to fungi activities was found for all shallots after 2 weeks. Sprouting and rooting were found for peeled shallots stored at 5 degrees C after 6 weeks. About 80% was deteriorated after 6 weeks. For those peeled shallots stored at 0 degrees C, 36% were deteriorated. These findings showed that temperature of 0 degrees C could maintain loss in weight. Loss in firmness was almost the same for those shallots stored at 0 and 5 degrees C. Losses in VRS were extremely found for peeled shallots stored at all temperature conditions.