The use of aloe vera edible coating on the quality of shallots ( Alium cepa L.): vitamin C, allicin and organoleptic testing

Abstract Shallot ( Allium cepa L.) is a perishable horticultural commodity that requires proper post-harvest handling to maintain its quality. This study aims to evaluate the effect of aloe vera-based edible coating on the quality of shallots during storage, including vitamin C content, allicin, and organoleptic properties in three varieties (Tajuk, Bima Brebes, and Gayo). The study used a Complete Randomized Factorial Design (2 × 3) with three replicates, consisting of two factors, namely edible coating concentration (0% and 20%) and onion variety. Observations were made in the 1st, 2nd, 3rd, and 4th weeks after treatment. The results showed that although statistically the application of aloe vera edible coating had no significant effect on vitamin C and allicin content, onions coated with aloe vera had higher levels of these compounds than the control. Organoleptic tests showed that panelists prefer shallots coated with aloe vera, especially the Tajuk variety, which maintained the best sensory quality throughout storage. These findings indicate that edible aloe vera coating can slow down the decline of bioactive compounds and sensory properties of shallots, thus potentially becoming a simple and environmentally friendly post-harvest technology.