Claim · model-written summary
Smoked shallots had 1.17% damage.
- Taxon
- shallots
Allium cepa var. aggregatumt0 - Outcome
- damagee0
- Value
- 1.17%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was a weight loss of 4.6%, damage of 1.17% and moisture content of 82.5%”
t0“physical and sensory characteristics of shallots”
Title
Technical and Fumigation Time Effects on Shallot Storage Quality
A B N Aini; Karseno IOP Conference Series Earth and Environmental Science 2021. doi:10.1088/1755-1315/828/1/012025
Other claims from this paper (11)
- Intervention effect Liquid smoke immersion reduced shallot weight loss.
- Intervention effect Liquid smoke immersion reduced shallot moisture content.
- Intervention effect Liquid smoke immersion reduced shallot risk of damage.
- Intervention effect Two-hour liquid smoke soaking preserved shallot consistency for four weeks.
- Observation Smoked shallots had 4.6% weight loss.
- Observation Smoked shallots had 82.5% moisture content.
- Observation Smokeless shallots had 33% weight loss.
- Observation Smokeless shallots had 9.17% damage.
- Observation Smokeless shallots had 87.29% humidity.
- Intervention effect Two-hour liquid smoke soaking retained physical and chemical properties without changing sensory properties.
- Intervention effect Two-hour liquid smoke soaking did not change sensory characteristics.