Effect of Antibrowning Agents on Browning and Storage Quality of Peeled Shallot(Allium Cepa var. ascalonicum Baker)

This study was carried out to evaluate the effect of antibrowning agents on browning and storage quality of the peeled shallot bulb. Five kinds of antibrowning agents were used under two different storage temperatures. The agents consisted of 1% ascorbic acid, 2% citric acid, 2% NaCl, green tea extract (17 °Bx) and duo clean (a commercial product). The peeled shallot receiving the agent treatment, was packed into 150±10g sized boxes and closed with polypropylene film. the boxes were stored at a room temperature and 10℃ for 12 days, respectively. The weight loss of shallot bulbs was lower in 10℃ storage than in room temperature storage. In a visual test of bulb freshness, The bulbs in 10℃ storage showed better visual freshness than in the room temperature. 2% citric acid was the most effective antibrowing agents in bulb rot loss and freshness among the antibrowning agents. In addition, the bulbs receiving 2% citric acid had the lowest degree of browning and the highest value of bulb firmness. The combination of 2% citric acid treatment and 10℃ storage should be effective to sustain the storage quality of the peeled shallot.