Effectiveness of ultraviolet-C irradiation to inhibit the decay process and maintain the postharvest quality of shallots ( Allium ascalonicum L.)

Abstract Shallots ( Allium ascalonicum L.) is one of vegetable that has many benefits and high economy value. The demand for fresh shallots for consumption and as raw materials for the processing industry continues to increase every year in line with the growth of food industry. However, fresh shallots very easily experience quality changes that can shorten shelf life, such as weight loss, softening, and damage due to fungal attacks. This study aims to determine the effectiveness of ultraviolet-C (UV-C) irradiation to inhibit the decay process and maintain the quality of shallots during storage. Shallots irradiated with UV-C for 30, 60, and 90 minutes, then stored at different room storage conditions, T 5°C – RH 93.5%; T 10°C – RH 45.5%; and T 28°C – RH 76.1% (room temperature) and shallots without UV-C irradiation as control. The results show that shallots irradiated wit UV-C have lower weight loss, maintain better texture, and have better resistance to fungal attacks. This condition indicates that UV-C irradiation can be a potential alternative method to extend the shelf life and maintain the postharvest quality of shallots.