| dc.description.abstract | Shallots are agricultural products that very important for Indonesian people. Nowdays, demand for ready to be processed vegetables and fruits are increased. Fresh and ready to be processed shallots are still not commonly found in the market. The purpose of this study was to analyze the quality change of the minimally processed shallots (Allium ascalonicum L.) stored at low temperature and determine the storaged time. The outer skin of the shallots were peeled and cleaned and then packed in styrofoam coated with food grade plastic films (plastic polymer). Shallots were stored at a temperature of 0 °C, 5 °C with RH 65-75 % and room temperature. The changes in quality parameters i.e water content, weight loss, thoughness, VRS levels and the percentage of damage were measured during storage period. The results showed that shallots stored at room temperature after two weeks storage due to moldy and rotten. The quality of shallots stored at temperature 0 °C showed better than quality of shallots at temperature 5 °C. Water content were fluctuated and tend to rise until the end of storaged time. Weight loss and damaged of shallots were increased until the end of storaged time. Firmness and VRS of shallots were decreased during storage. | id |
