Vol.3 (2013) No.

2
ISSN: 2088-5334

The Characteristic Change of Shallot (Allium ascalonicum L.) During

Curing Process
Mohamad Djali, Selly Harnesa Putri
Department of Food Technology, Faculty of Agroindustrial Technology, Padjadjaran University
Jl Bandung-Sumedang KM 21 Bandung, Indonesia
E-mail: agusdjali@[Link]

Abstract— The objectives of this research were to study changes in the characteristics of shallot (Allium ascalonicum L) during
curing prosess at a temperature of 45ºC ± 0,6ºC, and RH 69% ± 0,4%. The study was consisted of 2 stages: calibration of
temperature and RH in cabinet drier and Study of physical and chemical characteristics changes of red onions during curing process
at selected temperatures. Research method used was experimental method with descriptive analysis followed by regression and
correlation analysis. Curing time in a cabinet dryer was varied as follows; 0 hours, 32 hours, 80 hours, 92 hours, and 104 hours.
Observations were conducted at curing includes tuber water content, water content of the outer shell, VRS levels, levels of total
dissolved solids, tuber hardness, neck diameter, decrease weight, color of the outer shell and sensory characteristics of the bulbs,
tubers neck, and outer shell. The results showed that the curing of shallot in a cabinet dryer at a temperature 45ºC ± 0,6ºC, and RH
69% ± 0,4% by adjusting the temperature controller on the cabinet dryer at position 47°C produce bulbs with a good outer skin
apparance. During curing process, quality of the onion bulb was improved as indicated by increased the size of the bulb diameter,
tubers hardness, levels of dissolved solids, the intensity of red color at tuber skin, levels of VRS, with a reduction in root neck
diameter, and decrease water content of the outer shell. This condition was marked also by dry out the outer shell and neck bulbs.
Onion dried in a cabinet dryer at a temperature of 44.5 ± 0.6 ˚ C and RH 59.8 ± 0.8% for 92 hours produced tubers with the best
quality during curing. Characteristics of the tuber for this treatment are : water content 79.92% V / B; water content of the outer
shell 56.80% V / B; neck diameter of tuber 2:21 mm; tubers hardness 3.60 Kg / m2; tuber diameter 36.49 mm; levels of dissolved
solids 19:44%; Sucrose, red color intensity of tuber skin (a *) 29.28, VRS 33.65 µgrek / g; decreasing weight of 14.23 % wb; and are
characterized by dried out the outer shell and neck bulbs.

Keywords— Allium ascalinicum L.; Curing; Cabinet Dryer.

considered in order to obtain a shallot with a good quality

I. INTRODUCTION during storage. Assessment of the adequacy of curing by
This Shallot (Allium ascalonium has many benefit for shallot farmer and entrepreneurs is still done visually by
human life, in term of its economic value as well as spices or looking at the changes in color and bulbs flavor, outer shell
flavoring dishes and health. Shallot harvest handling must be dryness and neck bulbs, neck bulbs constriction as well as
done immediately after harvest because these commodity are drought leaves. [7] revealed the adequacy indicator from
easily damaged. The early stages of post-harvest handling shallot curing are bulbs appear to have narrowed neck, outer
from shallot are curing process. [5] and [9], revealed shallot shell and bulbs dry rustling sounds when rubbed together.
curing aims to dry out the outer shell and neck bulbs forming Until now, studies of shallot post-harvest have often
a kind of dry tubercle. Shallot bulbs that have been cured has focused on finding better method of curing process in a
a shiny and tough shell and also dry bulb neck and narrow conventional manner or by mechanical ways. Meanwhile,
[10] revealed, post-harvest decay is common in shallot change in the characteristics of the parts from shallot bulbs
commodity are high weight loss, shoot growth, softening of were used as indicator of curing has not been much studied.
shell, root growth, decay and also mold growth. Damage The characteristics change of shallot bulbs during curing,
generally occurs during the storage, either at the farm level especially the outer shell, neck bulbs and bulbs is important
purposes of seed (3-6 months) or at the household level (1 - to reveal, because in the principle this process aims to
2 months) for daily consumption. According to [5] shallot condition the parts, so that the shallot are not easily damage
bulbs damaged is not only due to poor storage conditions, during storage. This research aims to investigate the
but also un-perfect curing. Curing process need to be characteristics of bulbs, outer shell, and neck diameter from

61
shallot after curing. Research in shallot characteristics shell begins to dry and still attached with the bulbs.
changes during curing process should be done in controlled Meanwhile, curing process of shallot with temperature
condition and cabinet dryer can be used for this purposes. 43±0.5 oC have a outer shell still wet and any some mucus
found at the base to the center of leaf. Based on experimental
II. MATERIALS AND METHODS phase I the next curing process with cabinet dryer conducted
This research used shallot from Menteng cultivar with 90 at the conditions listed in Table II.
days after planting. The visual characteristics from the fresh B. Study of changes in physical and chemical
shallot are having slightly oval shape round the bulbs, the characteristics of shallot in various curing duration
wet shell colored purple with a little red, while most of the
Observational data and statistical analyzed value from the
leaves are still green with a yellow bud and drooped of the
moisture content, VRS value, and levels of dissolved solid of
neck. This shallot obtained from the Pacet Bandung,
Shallot during curing process are presented in the Table III
Indonesia with an altitude from 900 meters above sea levels.
The research consisted of two experimental phases (1) C. Bulbs moisture content
calibration of the temperature and Relative Humidity (RH)
Table III shows the curing process causes decreasing
in the cabinet dryer, (2) changes in physical and chemical moisture content from shallot bulbs until 80 hours curing
characteristics from shallot during curing at different durations. The moisture content decreasing in the next
duration and temperatures.
period of drying slowed. This shows amount of water
A. Experiment phase I: Cabinet dryer calibration evaporated during initial drying period is greater than the
next period. After the curing process lasts for 80 hours, the
This experiment aims to determine the distribution of
rate of evaporation is reduces due to the drying outer shell
temperature and real RH of every shelf in the cabinet dryer
that inhibits evaporation process. The research resulted from
at the various temperature settings, and to decide the
[11] showed shallot bulbs with Bima Brebes cultivar at
temperature that will be used in next experiments based on
harvest have 88.97 % of moisture content and after curing
sensoric characteristics. Research method used descriptive
with vortex generator, moisture content was reduced to
analysis of the shelf of the cabinet dryer from the top shelf
83.14 %. Meanwhile shallot bulbs from the Kuning Rampek
and tried to respectively set the temperature at 45oC, 47oC,
cultivar with tray dryer at 46 oC for 150 minutes showed
and 49oC. Responses observed at the research was
reduction of moisture content from 87.01 to 81.95 % [6].
temperature and RH distribution in the cabinet dryer shelves
Difference of moisture content is due to differences in
and sensory characteristic of cured shallot such as outer shell
shallot cultivar, planting areas, soils type and soil fertility. [4]
bulbs, neck bulbs and leaves during 32 hours
and [5] revealed formation of the outer dry layer can
B. Experiment phase II: study of changes in physical and suppress the rate in and rate out of the water as well as bulbs
chemical characteristics from the shallot during the protected from physical, mechanical and microbiological
curing process at suitable conditions damages. Therefore the outer shell with 80 hours can inhibits
This phase aims to determine the physical and chemical bulbs evaporation. The conection between curing duration
changes that occur in the bulbs during the curing process with moisture content from bulbs in range 0 until 104 hours
using a cabinet dryer with suitable operational conditions based on statistical tests follow a linear regression model :
resulted from phase I. physical changes including changes in Y= -0.087 X + 87.75 with a correlation coefficient (r) and
the dimension and hardness bulbs, neck bulbs shrinkage, determination (R2) -0.85 and 0.72 respectively.
color and moisture content from the outer shell bulb. The D. Moisture content of outer shell
research method used experimental method with a
Moisture content of shallot outer shells during curing up
descriptive analysis followed by regression and correlation
to 104 hours of curing duration followed a linear regression
analysis.
models. This model has a value of r and R2 respectively
0.983 and -0.931, with equation Y= -0.196 X + 76.66. The r
III. RESULT AND DISCUSSION
value indicated strong correlation and significant between
A. Temperature calibration and RH from the cabinet dryer two factors. Regression coefficient also indicate curing
The result from the T test to temperature and RH at each duration greater influence on decreasing of outer shells
moisture content than bulbs.
shelf with various temperature during 32 hours are presented
in Table I. Based on the statistical analyzed, shelf location E. VRS value
provides a real effect on temperature and RH from the
Increasing rate of VRS value from Menteng cultivar is
cabinet dryer. a shelf near a heat source have a lowest
higher than Bima Brebes cultivar at Hervelly research (2005)
temperature and further away from the heat source have the
which curing in ventilated wood boxes and Kuning Rampek
higher temperature. The result of T value for the temperature
cultivar from [11] with a vortex curing respectively 0.5 and
and RH in shelf 2 until 4 showed each temperature was not
0.03 µgrek/g/hours. Elevated levels from VRS allegedly due
significantly different, it can be recommended in the next
to peptidase enzyme reaction flavor precursors (L-glutamil
experimental [Link] observation from parts of outer
peptidase) that produce flavor. Connection between curing
bulb shell, neck bulbs and leaves from the 32 hours curing
duration and VRS levels follow a linear models with
process indicating that the outer shell of shallot with 47 ± 0.5
o equation Y= 0.039X+28.34, this regression has a correlation
C is very dry and impressed as excessive heating. Sightings
coefficient and determination respectively 0.79 and 0.63
outer shell is better shown from 45±0.6 oC, which the outer

62
 TABLE I
THE RESULT OF T TEST VALUE FROM THE TEMPERATURE AND RH IN EACH SHELF

The average and statistical value

Shelf
location Setting 45ºC Setting 47ºC Setting 49ºC
Temp RH Temp RH Temp RH
a a a a a
Shelf No 1 44,84± 0,33 67,81±0,35 47,24±0,64 66,92±0,45 48,89±0,52 66,94±0,46a
b a b b b
Shelf No 2 43,97±0,32 68,11 ±0,36 46,21±0,64 68,11±0,41 48,29±0,52 67,59±0,41ab
b a b b b
Shelf No 3 43,59±0,32 67,95 ±0,33 45,97±0,64 68,30±0,43 48,11±0,55 68,41±0,41bc
Shelf No 4 43,19±0,35b 68,41±0,34a 45,69±0,65b 68,60±0,42b 47,70±0,56bc 69,04±0,41cd
c b c bc cc
Shelf No 5 42,04±0,34 69,36±0,32 42,92±0,62 69,35±0,42 46,66±0,55 69,69±0,41de
d c d c c
Shelf No 6 37,84±0,34 71,20 ±0,3 39,18 ±0,6 70,37±0,4 44,73±0,5 70,66±0,4e

TABLE II
CURING PROCESS OPERATING CONDITIONS FROM SHALLOT AT VARIOUS TEMPERATURE SETTINGS

PARAMETER CONDITION
Temperature setting 47ºC
Real temperature 45°C ± 0,6ºC
RH 69% ± 0,4%
Material volumes 6,0 Kg/shelf
Curing duration 32 hours, 80 hours, 92
hours, dan 104 hours

TABLE III
THE STATISTICAL ANALYZED VALUE BETWEEN CURING DURATION WITH A MOISTURE CONTENT, VRS VALUE AND DISSOLVED
SOLID

Curing Moisture content (% V/B)

duration VRS (μgrek/g) Dissolved solid (%)
(hours) bulbs Outer shell

0 87,85 ± 2,33a 76,83 ± 1,00a 28,28 ± 1,25a 16,70 ± 0,65a

32 84,86 ± 2,14b 70,21 ± 1,32b 29,79 ± 0,42ab 16,95 ± 0,86a

80 80,56 ± 1,36c 60,82 ± 2,43c 30,42 ± 0,82b 19,19 ± 0,51b

92 79,92 ± 3,62c 56,80 ± 3,45d 33,65 ± 0,95c 19,44 ± 0,03b

104 78,62 ± 2,42c 56,44 ± 3,16d 31,75 ± 0,53d 19,94 ± 1,02b

Description: the average value followed by same letter are not significantly toward vertical based on T value with 5% significanvary test

TABLE IV
THE STATISTICAL RESULTS OF EFFECT CURING DURATION TO BULBS HARDNESS, NECK AND BULBS DIAMETER AND
WEIGHT SHRINKAGE FROM THE SHALLOT

Curing
Bulbs hardness Neck diameter Weight Shrinkage (%
Duration Bulbs Diameter (mm)
(Kg/m²) (mm) bb)
(hour)

0 2,03 ± 0,18a 8,11 ± 0,26a 35,03 ± 0,22a

32 2,39 ± 0,33a 8,10 ± 0,21a 35,28 ± 0,35a 8,32 ± 1,19a

80 3,06 ± 0,82b 4,88 ± 0,41b 36,19 ± 0,77b 12,85 ± 1,03b

92 3,60 ± 0,44c 2,21 ± 0,54c 36,49 ± 0,65b 14,23 ± 1,44c

104 3,89 ± 0,35c 1,75 ± 0,23c 36,48 ± 0,90b 14,48 ± 1,44c

Decription: the average value followed by the letter in vertical is not significant by T test at 5% significant levels.

63
F. Dissolved solid The calculation from cell area at 800 x magnification
The curing duration up to 80 hours resulted increased with image processing method using MATLAB program are
catabolism from long-chain compounds into short-chain presented in the Table V
compounds, thus increasing the soluble components. The
correlation between curing duration and level of dissolved TABLE V
EFFECT OF CURING DURATION TO OUTER SHELL AREA, BULBS
solid until 104 hours follow a linear regression with equation
AND NECK OF SHALLOT
Y=0.03X+16.36, correlation coefficient and determination
respectively 0.89 and 0.79. changes of bulbs hardness , neck
and bulbs diameter, weight shrinkage during curing are Curing Bulbs Area (Pixel)
presented in the Table IV. Duration
(hour) Outer Shell Bulbs Neck

G. Bulbs Hardness 0 1044686 208310 34703

[1] revealed the correlation between dissolved solids and
32 417272 176420 28173
hardness values of vegetable and fruits. Further [8] revealed
the characteristic from hardness caused by pressure of cell 80 340131 49784 25213
contents against cell wall or Turgor pressure. [4] revealed
92 306716 25643 13830
that onion epidermal cells comprising fenol compounds that
have a role in formation of crosslink from outer wall of outer 104 278446 22546 No data
shells. The correlation between curing duration with bulbs
hardness in the range time from 0 until 104 hours followed Curing processing resulted shrinkage of tissue, cell
the linear regression Y=0.017X+1.914. The correlation shrinkage due to moisture discharge from cell thereby
coefficient and determination models respectively 0.86 and reducing cell volume. The neck bulbs tissue has a thick
0.74. epidermis layer. The microscopic analysis followed by area
calculation from neck bulbs tissue showed decreasing area of
H. Neck diameter the bulb during the curing process. Shrinkage from neck
Thermal energy is not enough to shrink neck diameters at area tissue due to cell evaporation, so that shrinkage a cell
the beginning of curing process, the significant shrinkage volume. Depreciation area also occur in the shallot
just happened at 80 until 92 hours of curing. There is many endodermis.
water occupies the cavity between cells, during the curing
process water evaporation. Occurred water losses from the L. Shallot sensory description
cells caused the cell cavities make the volume shrinked. The
correlation between curing duration with neck diameter have 1) Outer bulbs shell: At harvesting, the outer shell is
a quadratic models with equation Y=- attached to the wet bulbs and dry coated layer is carried from
0.00001X2+0.0022+8.159, a correlation efficient and the garden, a little purplish pink color, smooth texture. The
determination respectively -0.98 and0.96. leaves are green, yellow shoot, tough leaf texture, and
slightly wilting bud. The wet bulb neck, strong and has not
I. Bulbs diameter shrunk. The outer shell in the beginning of curing process
The increasing of bulbs diameter is due to higher soluble still looked wet and covered with dried patches. Starting at
solids content. According to [3], during onion curing occur 32 hours, the outer shell looked dry, dry layer attached to the
mobilization components from leaves to roots until the outer shell start to break apart and some from the bulbs.
leaves died. The correlation between curing duration with Curing time at 80 hours, whole dry layer attached to the
bulbs diameter in the range time 0 until 104 hours followed a bulbs were broken apart outer shell, smooth outer shell
pattern linear regression with equation Y=0.015X+34.93, attached to bulb. Dry defoliation occurred at 92 hour, at
with correlation and determination coefficient respectively curing time 104 hours the outer shell loosened, the majority
0.472 and 0.69. turned wrinkles. This shows that curing time more than 92
hours with this method is not recommended, because causes
J. Weight losses damaged to the outer shell.
The weight loss increasing occurred twice in the interval
curing of 32 and 80 hours, this is due to the outer shell losses 2) Neck bulbs and leaves: In the general condition, more
moisture contents that encloses bulbs have dried up, and the longer the curing process made more dried the neck bulbs
release outer shell dries from the garden. The increasing of and shriveled. This is in accordance with the result from
shrinkage at 80 hours due to water evaporation, flaking dried neck bulbs diameter that up to 104 hours, neck bulb shrank
from whole layer attached to the outer shell. Meanwhile at by 78.47%. drying and shrinkage from the neck bulbs begin
the defoliation for 92 hours have a role in raising dry weight to appear at 32 hours curing time. The shrinking neck bulbs
of bulbs shrinkage. The correlation between curing duration with the results of previous studies was illustrated in figure 1.
with bulbs shrinkage in the range 0 until 104 hours follows a Shallot leaf dolor can be maintained for relatively curing.
pattern of quadratic regression with equation Y=-0.001X2 + The leaves change color from green and wet in the early
0.278X + 0.241. the correlation coefficient and hours and dry at the 80, 92, and 104 hours curing. This
determination respectively 0.98 and 0.970. condition is very different from the color change of bulbs
during curing by some drying
K. Microscopic characteristics

64
 0 hour curing 36 hours curing 72 hours curing 84 hours curing 96 hours curing

Fig. 1 Figure1. visualization of depreciation from the shallot neck bulbs

Curing by drying in the sun might cause dry leafs color

Penanganan dan Pemanfaatan Buah-buahan dan Sayur-sayuran
change from green to yellow, while curing with cabinet Tropika dan Subtropika. Bab 4, hal 91. Penerjemah: Kamaryani.
dryer, the color can be preserved even with some dried level Penerbit Gadjahmada University Press, Yogyakarta.
of leaves dried leaves together, this phenomenon suggests [9] Rubatzky, V.E. and M. Yamaguchi. 1997. Sayuran Dunia 2.
Prinsip, Produksi, dan Gizi. Penerbit Institut Teknologi Bandung,
that the inhibition of chlorophyll degradation by the curing
Bandung.
process. According to [13], chlorophyll degradation caused [10] Ryall, A.L. and W.J. Lipton., 1984. Handling, Transportation and
by enzyme activity of cholorophylase, by curing at Storage of Fruits and Vegetables. Volume I. AVI Publishing Co.,
temperature and RH 43.7 -45 oC and 58.1 – 60.6 %, Westport, Connecticut.
[11] Sinaga, [Link] [Link]. 1992. Pengeringan Bawang dengan
respectively is might inhibit the enzyme activity so that it
Pengering Vorteks. Bul. Penelitian Hortikultura 19(4): 63 – 70.
maintain the leaf color still green up till the end of curing [12] Susetyo, D.C. 1991. Studi Pengeringan Bawang Merah (Allium
process. ascalonicum L.) dengan Menggunakan Ruang Berpembangkit Vorteks.
Skripsi Fakultas Teknologi Pertanian IPB, Bogor.
[13] Tranggono. 1989. Teknologi Pasca Panen. PAU Pangan dan Gizi
UGM. Yogyakarta.
IV. CONCLUSIONS
Shallot curing with cabinet dryer at the temperature of
45±0.6 oC and RH 69 ± 0.4 % produces bulbs with a good
appearance of the outer shell bulb of shallot, During the
curing process, there might occur an improvement of shallot
bulb by increasing a diameter bulbs, bulbs hardness, levels
of dissolved solid, level of VRS, neck downsizing diameter,
and decreasing moisture content of the outer shell. Shallot
with 92 hours curing time produces the best quality bulbs.

REFERENCES
[1] Atherton, J.G, and G.P. Harris. 1986. The Tomato Crop Champion and
Hall Ltd., New York. Dalam: U. Sumpena (Ed) 1995. Hubungan
Jumlah Buah Perpohon dengan Kuantitas dan Kualitas Hasil pada
Tomat (Lycopersicon esculentum Mill).
[2] Prosiding Seminar Ilmiah Nasional Komoditas Sayuran. Balai
Penelitian Tanaman Sayuran (Balitsa), Lembang, Bandung.
[3] Currah, F. and F.J. Proctor. 1990. Onion in Tropical Regions. Natural
Resources Institute Bulletin. 12(35): 65-70.
[4] Gubb, I.R. and H.S. MacTavish. 2002. Onion Pre-and Postharvest
Considerations. Fresh Produce Consultancy, Mulberry Lodge
Culmstocs, Cullompton, Devon, UK.
[5] Kader, A.A. 1992. Postharvest Biology and Technology: An Overview.
In Kader, A.A. (ed). Postharvest Technology of Horticultural Crops.
University of California, Oakland, CA.
[6] Marsetio, 1998. Pengaruh Suhu dan Kecepatan Aliran udara
Pengering terhadap Kualitas dan Umur Simpan Bawang Merah
Kultivar “Kuning Rampek”. Tesis Magister Pertanian. Program
Pascasarjana, Universitas Padjadjaran.
[7] Musaddad D. dan R.M. Sinaga. 1995. Pengaruh Suhu Penyimpanan
terhadap Mutu Bawang Merah (Allium ascalonicum L.). Bull. Penel.
Hort. 26(2) : 134-141.
[8] Pantastico, Er.B.,[Link], [Link], [Link], dan
[Link]. 1986. Dalam Pantastico, Er.B. Fisiologi Pascapanen,

65