Effect of Selected Plant Extracts and Curing on Post-Harvest Quality of Onion (Allium cepa L.)
Abstract
Onion (Allium cepa L.) suffers a rapid deterioration in quality during storage due to physiological changes and pathological damage. This experiment evaluated the effects of different plant extracts and curing days on the postharvest quality of onion. The experiment was laid out in a two-factor complete randomized design with three replications. One factor was the curing, 0, 5, and 10 days; and another factor was botanical extracts, coconut (Cocos nucifera L.) (2%) oil, neem oil (Azadirachta indica L.) (2%), and aloe vera gel (Aloe vera L.) (2%). At 80 days of storage, the use of neem extract showed the minimum loss in physiological weight (10.57%), the minimum sprouting (38.88%), the minimum rotting (35.55%), minimum sprout length (12.89 cm), maximum total soluble solids content (8.43%), minimum titratable acidity (0.50 g/L), and minimum visual color rating (1) due to minimum loss in original color followed by coconut oil and aloe vera gel. Additionally, curing for a duration of 5 days yielded improved outcomes. Consequently, onions that underwent a 5-day curing process and were treated with neem extract exhibited superior quality and an extended shelf life. This approach can be advocated as the optimal method to uphold quality standards and enhance the longevity of onions.
Keywords:
curing, plant extract , storage quality, vegetable life
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