Abstract
This research was aimed to study the physiological changes of “Batu ijo” shallot variety during storage. The “Batu ijo” shallot variety from Toba Samosir was used as a sample. The storage conditions of the shallots were room temperature (26-29 °C) with humidity (64-86%). The storage period was 90 days with three replications. There were weight loss, moisture content, calcium content, shallots deterioration as observed parameters. The results showed that weight loss has decreased on 90 days of storage (49.83%). The moisture content and calcium content have fluctuated during storage. The initial moisture content was 81.84% (wb) and decreased to 79.19% (wb) on 45 days of storage, then increased to 80.09 (% wb) on 90 days of storage. At the beginning of storage, the calcium content was 0.29 %. The calcium content declined to 0.06% on the 45th day of storage, then increased to 0.95% at the end of storage. Bulb deterioration like hollow and rotten began at 30 days of storage.
Published Version
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