Shallot extension shelf life with fogging and the storage temperature

Some leaves of plants can serve as an anti-pest and pathogen.
Applications can be extracted or made of smoke. This method is generally
done to preserve fish. The use in agriculture has not been generally used,
so the specific purpose of this study is to use the smoke of some leaves and
combine it with the storage temperature to extend the shelf life of shallot.
The postharvest handling technology package of shallot will help farmers
and entrepreneurs provide the shallot throughout the year and allow the
government to stabilize the price. This research was conducted using a
randomized block design arranged in a nested fashion. The first factor was
the storage temperature (18oC, 22oC, and 26oC). The second factor was the
plant leaves for fogging (Mahogany, Tithonia diversifolia, and cloves) and
fungicides without treatment as positive and negative controls. The best
fogging materials were Mahogany and T. diversifolia leaves, expressed in
the weight loss percentage of 4.19% and 3.33%, respectively. The better
storage of shallot was at a temperature of 22, where the weight loss of
shallot was low (18.46%), the percentage of tuber roots and rottenness was
0%, the disease percentage was 2.75%, and tubers sprouted by 2.1 %.