Shallot extension shelf life with fogging and the storage temperature

Agrotechnology Department, Faculty of Agriculture –Animal Science, University of Muhammadiyah Malang. Indonesia.

^* Corresponding author: henik@umm.ac.id

Abstract

Some leaves of plants can serve as an anti-pest and pathogen. Applications can be extracted or made of smoke. This method is generally done to preserve fish. The use in agriculture has not been generally used, so the specific purpose of this study is to use the smoke of some leaves and combine it with the storage temperature to extend the shelf life of shallot. The postharvest handling technology package of shallot will help farmers and entrepreneurs provide the shallot throughout the year and allow the government to stabilize the price. This research was conducted using a randomized block design arranged in a nested fashion. The first factor was the storage temperature (18^oC, 22^oC, and 26^oC). The second factor was the plant leaves for fogging (Mahogany, Tithonia diversifolia, and cloves) and fungicides without treatment as positive and negative controls. The best fogging materials were Mahogany and T. diversifolia leaves, expressed in the weight loss percentage of 4.19% and 3.33%, respectively. The better storage of shallot was at a temperature of 22, where the weight loss of shallot was low (18.46%), the percentage of tuber roots and rottenness was 0%, the disease percentage was 2.75%, and tubers sprouted by 2.1 %.