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.
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Claims 11
Claim · model-written summary
Neem extract gave the minimum loss in onion physiological weight (10.57%) at 80 days of storage.
- Taxon
- onion
Allium cepat0 - Treatment
- neem extracte1
- Outcome
- physiological weighte1
- Direction
- minimum losse1
- Value
- 10.57%e1
- Qualifier
- 80 days of storagee1
- Comparator
- coconut oil and aloe vera gele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Neem extract gave the minimum onion sprouting (38.88%) at 80 days of storage.
- Taxon
- onionAllium cepat0
- Treatment
- neem extracte1
- Outcome
- sproutinge1
- Direction
- minimume1
- Value
- 38.88%e1
- Qualifier
- 80 days of storagee1
- Comparator
- coconut oil and aloe vera gele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Neem extract gave the minimum onion rotting (35.55%) at 80 days of storage.
- Taxon
- onionAllium cepat0
- Treatment
- neem extracte1
- Outcome
- rottinge1
- Direction
- minimume1
- Value
- 35.55%e1
- Qualifier
- 80 days of storagee1
- Comparator
- coconut oil and aloe vera gele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Neem extract gave the minimum onion sprout length (12.89 cm) at 80 days of storage.
- Taxon
- onionAllium cepat0
- Treatment
- neem extracte1
- Outcome
- sprout lengthe1
- Direction
- minimume1
- Value
- 12.89 cme1
- Qualifier
- 80 days of storagee1
- Comparator
- coconut oil and aloe vera gele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Neem extract gave the maximum onion total soluble solids content (8.43%) at 80 days of storage.
- Taxon
- onionAllium cepat0
- Treatment
- neem extracte1
- Outcome
- total soluble solids contente1
- Direction
- maximume1
- Value
- 8.43%e1
- Qualifier
- 80 days of storagee1
- Comparator
- coconut oil and aloe vera gele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Neem extract gave the minimum onion titratable acidity (0.50 g/L) at 80 days of storage.
- Taxon
- onionAllium cepat0
- Treatment
- neem extracte1
- Outcome
- titratable aciditye1
- Direction
- minimume1
- Value
- 0.50 g/Le1
- Qualifier
- 80 days of storagee1
- Comparator
- coconut oil and aloe vera gele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Neem extract gave the minimum visual color rating (1) of onion at 80 days of storage.
- Taxon
- onionAllium cepat0
- Treatment
- neem extracte1
- Outcome
- visual color ratinge1
- Direction
- minimume1
- Value
- 1e1
- Qualifier
- 80 days of storagee1
- Comparator
- coconut oil and aloe vera gele1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Curing for 5 days improved onion outcomes in storage.
- Taxon
- onionAllium cepat0
- Treatment
- curing for a duration of 5 dayse2
- Outcome
- outcomese2
- Direction
- improvede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“curing for a duration of 5 days yielded improved outcomes”
t0“Post-Harvest Quality of Onion”
Claim · model-written summary
Onions cured for 5 days and treated with neem extract had superior quality.
- Taxon
- onionsAllium cepae3
- Treatment
- 5-day curing process and were treated with neem extracte3
- Outcome
- qualitye3
- Direction
- superiore3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“onions that underwent a 5-day curing process and were treated with neem extract exhibited superior quality and an extended shelf life”
Claim · model-written summary
Onions cured for 5 days and treated with neem extract had an extended shelf life.
- Taxon
- onionsAllium cepae3
- Treatment
- 5-day curing process and were treated with neem extracte3
- Outcome
- shelf lifee3
- Direction
- extendede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“onions that underwent a 5-day curing process and were treated with neem extract exhibited superior quality and an extended shelf life”
Claim · model-written summary
The 5-day curing with neem extract is advocated as the optimal method to uphold onion quality standards (author recommendation).
- Taxon
- onionsAllium cepae4
- Outcome
- optimal method to uphold quality standardse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“This approach can be advocated as the optimal method to uphold quality standards and enhance the longevity of onions”
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