Curing technique affects physicochemical changes of shallot

Nur Syafini Ghazali, . and Wan Mohd Reza Ikwan Wan Hussin, . and Rosalizan Md. Salleh, . and Mohamed Hafeifi Basir, . and Wan Rozita Wan Engah, . and Norsyafiqah Rosali, . (2023) Curing technique affects physicochemical changes of shallot. International Journal of Agriculture, Forestry and Plantation (Malaysia), 13. pp. 96-100. ISSN 2462-1757

The curing technique is the first postharvest handling process that is carried out after the shallots are harvested. Curing is a drying process intended to dry off the bulbs' necks and outer scale leaves to prevent moisture loss. The drying process may take 7-10 days. Good quality shallot had around 80-84% moisture content of bulbs after curing occurs. The optimum curing process is expected to improve the shallot's storage to extend its shelf life. Therefore, this research aimed to evaluate the effects of curing techniques on shallot quality. The result showed that the in-door drying treatments with temperatures 33-35°C and 60% RH gave the best quality than other treatments. The in-door drying process is three days faster than direct sun-drying and in-door ambient drying conditions (28-37°C and 65-70% RH). There were drastic decreases in moisture content from 84.0% to 82.0% in three days of drying that had been the optimum moisture content in shallot, respectively. It could minimize damage and weight loss, maintaining colour and is significantly better than direct sun-drying treatment.

Full text available from: Official URL: https://ijafp.org/wp-content/uploads/2023/11/IJAFP...

Abstract

The curing technique is the first postharvest handling process that is carried out after the shallots are harvested. Curing is a drying process intended to dry off the bulbs' necks and outer scale leaves to prevent moisture loss. The drying process may take 7-10 days. Good quality shallot had around 80-84% moisture content of bulbs after curing occurs. The optimum curing process is expected to improve the shallot's storage to extend its shelf life. Therefore, this research aimed to evaluate the effects of curing techniques on shallot quality. The result showed that the in-door drying treatments with temperatures 33-35°C and 60% RH gave the best quality than other treatments. The in-door drying process is three days faster than direct sun-drying and in-door ambient drying conditions (28-37°C and 65-70% RH). There were drastic decreases in moisture content from 84.0% to 82.0% in three days of drying that had been the optimum moisture content in shallot, respectively. It could minimize damage and weight loss, maintaining colour and is significantly better than direct sun-drying treatment.

[error in script]

Item Type:	Article
AGROVOC Term:	shallots
AGROVOC Term:	curing (processing)
AGROVOC Term:	drying
AGROVOC Term:	temperature
AGROVOC Term:	relative humidity
AGROVOC Term:	moisture content
AGROVOC Term:	extended shelf life
AGROVOC Term:	weight losses
AGROVOC Term:	damage
Geographical Term:	Malaysia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Jun 2026 06:56
Last Modified:	04 Jun 2026 06:56
URI:	http://webagris.upm.edu.my/id/eprint/3981

Actions (login required)

View Item