Effect of Temperature and Oxygen Concentration on the Quality of Shallots (Allium cepa var ascalonicum L. Back) in Modified Atmosphere Storage (MAS)
DOI:
https://doi.org/10.36877/aafrj.a0000632Abstract
Shallots have a relatively short shelf life and are easily damaged. It is necessary to find an effective, yet affordable technology for managing the quality of shallot seeds. Modified Atmosphere Storage (MAP) is a promising storage method to maintain the quality of agricultural products, including shallots. The research aims to determine the effect of storage time, storage temperature, and O2 concentration on the quality of shallot seed. A three-way repeated measures design was applied to run this research; the first factor was the storage time (9 weeks), the second factor was storage temperature (5ºC, 15ºC, and 28ºC), and the third factor was O2 concentration (5%, 10%, and 21%). Colour components (L, a*, b*), hue angle (h*), chroma (C*), colour difference (∆E), total soluble solid content (TSSC), and bulb hardness (F) were measured every week to evaluate the quality of shallots during storage. It was found that the values of b*, h*, ∆E, and TSSC of shallots increased, while the L*, a*, C*, and F decreased during storage in the modified atmosphere condition. In general, the storage temperature at 5°C with 5% O2 concentration showed the best parameter values. This storage condition had the lowest b* value, the lowest h* value, the lowest TSSC value, and the highest F value. While other parameters, such as L, a*, C*, and ∆E, although not at the lowest or highest, were also in fairly low ranges. Therefore, this storage treatment was concluded as the best storage treatment for shallots. It could also be concluded that the effect of storage temperature on shallot parameters was much stronger than that of O2 concentration.
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