Abstract
Abstract Storage involves management after harvest which plays an important role in the quality control of shallots. Shallot farmers also store using the traditional methods of fumigation, e.g smoke, which is used in liquid smoke processing. This research aims to determine the effect of smoking during storage on the physical and sensory characteristics of shallots. The random nature of the block had two factors: smoking (traditional smoking, spraying, dipping methods) and smoking time (1, 2, and 3 hours respectively). The measured variables include weight loss, moisture content, damage and sensory characteristics (texture, flavour). Furthermore, tests were conducted every week for 4 weeks without fumigation according to controls. The results showed that fluid smoke decreases weight loss, moisture content, and lowers the risk of damage using the immersion process. The consistency of shallots can be preserved for up to four weeks by soaking in liquid smoke for 2 hours. There was a weight loss of 4.6%, damage of 1.17% and moisture content of 82.5%. Smokeless shallots also had a weight loss of 33%, damage of 9.17% and humidity 87.29%. Therefore, soaking shallots for 2 hours in liquid smoke helps to retain their physical and chemical properties without changing their sensory characteristics.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
Liquid smoke immersion reduced shallot weight loss.
- Taxon
- Shallot
Allium cepa var. aggregatumt0 - Treatment
- fluid smokee0
- Outcome
- weight losse0
- Direction
- decreasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fluid smoke decreases weight loss, moisture content, and lowers the risk of damage using the immersion process”
t0“Shallot”
Claim · model-written summary
Liquid smoke immersion reduced shallot moisture content.
- Taxon
- ShallotAllium cepa var. aggregatumt0
- Treatment
- fluid smokee0
- Outcome
- moisture contente0
- Direction
- decreasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fluid smoke decreases weight loss, moisture content, and lowers the risk of damage using the immersion process”
t0“Shallot”
Claim · model-written summary
Liquid smoke immersion reduced shallot risk of damage.
- Taxon
- ShallotAllium cepa var. aggregatumt0
- Treatment
- fluid smokee0
- Outcome
- risk of damagee0
- Direction
- lowerse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fluid smoke decreases weight loss, moisture content, and lowers the risk of damage using the immersion process”
t0“Shallot”
Claim · model-written summary
Two-hour liquid smoke soaking preserved shallot consistency for four weeks.
- Taxon
- shallotsAllium cepa var. aggregatume0
- Treatment
- soaking in liquid smoke for 2 hourse0
- Outcome
- consistency of shallotse0
- Direction
- preservede0
- Value
- up to four weekse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The consistency of shallots can be preserved for up to four weeks by soaking in liquid smoke for 2 hours”
Claim · model-written summary
Smoked shallots had 4.6% weight loss.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Outcome
- weight losse0
- Value
- 4.6%e0
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”
Claim · model-written summary
Smoked shallots had 1.17% damage.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Outcome
- damagee0
- Value
- 1.17%e0
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”
Claim · model-written summary
Smoked shallots had 82.5% moisture content.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Outcome
- moisture contente0
- Value
- 82.5%e0
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”
Claim · model-written summary
Smokeless shallots had 33% weight loss.
- Taxon
- shallotsAllium cepa var. aggregatume0
- Outcome
- weight losse0
- Value
- 33%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Smokeless shallots also had a weight loss of 33%, damage of 9.17% and humidity 87.29%”
Claim · model-written summary
Smokeless shallots had 9.17% damage.
- Taxon
- shallotsAllium cepa var. aggregatume0
- Outcome
- damagee0
- Value
- 9.17%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Smokeless shallots also had a weight loss of 33%, damage of 9.17% and humidity 87.29%”
Claim · model-written summary
Smokeless shallots had 87.29% humidity.
- Taxon
- shallotsAllium cepa var. aggregatume0
- Outcome
- humiditye0
- Value
- 87.29%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Smokeless shallots also had a weight loss of 33%, damage of 9.17% and humidity 87.29%”
Claim · model-written summary
Two-hour liquid smoke soaking retained physical and chemical properties without changing sensory properties.
- Taxon
- shallotsAllium cepa var. aggregatume0
- Treatment
- soaking shallots for 2 hours in liquid smokee0
- Outcome
- physical and chemical propertiese0
- Direction
- retaine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“soaking shallots for 2 hours in liquid smoke helps to retain their physical and chemical properties without changing their sensory characteristics”
Claim · model-written summary
Two-hour liquid smoke soaking did not change sensory characteristics.
- Taxon
- shallotsAllium cepa var. aggregatume0
- Treatment
- soaking shallots for 2 hours in liquid smokee0
- Outcome
- sensory characteristicse0
- Direction
- without changinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“soaking shallots for 2 hours in liquid smoke helps to retain their physical and chemical properties without changing their sensory characteristics”
The same questions in other papers
application · quality: general · Allium cepa (onion)Positive and negative results
18 in the opposite direction
- positive
- positive
- positive
15 papers more in this group
See all 19 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.