Study 1: Screening of different materials to prolong the shelf life of onion/MI Atis et al

Study 2: Effect of Maleic hydrazide in the shelf life of onions/MLS Gabriel et al

Study 3: Effect of fertilizer application in the storage life of onion/AE Dumaoal et al

Study 4: Modified atmosphere packaging in eggplant, pepper, bottlegourd and bittergourd/MI Atis et al

The project composed of different aspects regarding the quality of vegetables treated before and after harvesting. Postharvest technologies may be developed for the different vegetables grown in the Ilocos in order to minimize and delay rotting, browning, sprouting, bruising, shrivelling, and thereby prolong the shelf life.

Horticultural crops are an important part of agricultural production in the Philippines, accounting for 44% of the total volume of food crops. These make a major contribution to the economy, and are an important source of export earnings. However, fresh fruits and vegetables are inherently perishable. During the process of distribution and marketing, substantial losses are incurred which range from a slight loss of quality to to total spoilage. Average postharvest losses are 42% for vegetables and 28% for fruit (http://www.agnet.org/library.php?func=view&id=20110630151214). With the abovementioned scenario, there is a need to do researches to formulate action plan, thereby, addressing the problem of postharvest losses.

Methodology:

Study 1. Screening of different materials to prolong the shelf life of onion/MI Atis et al

Farmers usually plant onion twice a year. During February to March, they plant again to be able to produce their planting materials for the main cropping season, which is in November. Storing the product for a long period can be possible using proper technologies. Based from research findings, in the case of tomato, rice straw has been found effective as storage medium for tomatoes, and can be stored for two months, obtaining a high profit (MLS Gabriel, et al, 2014). The incorporation of rice straw with tomatoes inside the storage container resulted in lower percentage rotting and maintained the quality of fruits. SIlica get and activated charcoal are also possible agents to prolong the shelf life of onion, hence this study.

Different materials will be tested to prolong the shelf life of onion which are the following:

Study 2. Effect of Maleic hydrazide in the shelf life of onion/MLS Gabriel

 

Maleic hydrazide (MH) is used to prevent sprouting in stored onions. This study will assess the effect of MH when storing onion. Bulbs of onion will be planted under field condition. The plots will be established and maintained using standard cropping practices. MH will be applied to the foliage of a mature healthy onion plant or 10-14 days prior to harvest (http://www.usask.ca/agriculture/plantsci/vegetable/resources/presentations/ADOP%20%20Maleic%20Hydrazide%20in%20Onions-book%20 2012.pdf

 

MH was applied to onions in the field at a rate of 2.2 kg/ha when the bulbs are mature. Five to seven green leaves are essential for adequate absorption of the compound (http://pmep.cce.cornell.edu/profiles/herb-growthreg/fatty-alcohol-monuron/maleic-hydrazide/herb-prof-maleic-hydra.html).

 

Experiments done in India have shown that the use of maleic hydrazide in onions reduced losses due to sprouting, MH @ 2500 ppm (or 2.5g/li) gave significantly lower sprouting and total loss (http//www.ishs.org/ishs-article/358_47).

 

The following treatments will be applied in onion:

After harvesting, the bulbs will be air dried, cured, and bundled, then these will be stored and assess the quality of bulbs for 6 months.

 

Study 3. Effect of fertilizer application in the storage life of onion/AE Dumaoal et al

 

A field experiment will be set up on onion, which will be treated with different fertilizer rates:

Study 4. Modified atmosphere packaging in eggplant, pepper, bottlegourd and bittergourd/MI Atis et al

 

Based on the findings reported by MLS Gabriel (2011), the use of Modified Atmosphere Packaging (MAP) can prolong the shelf-life and is profitable in retail packs for pechay, winged bean and okra. MAP can extend the postharvest life of winged bean fruits for 10 days at ambient temperature when wrapped in PEB with 4 PH; for pechay, wrapping the leaves in PEB with 8 DH can extend the shelf-life for 3-5 days; and for winged bean, wrapping the fruits in PEB with 4 DH extends the shelf-life of winged bean for 10-11 days to ambient temperature and while 6-7 days in PEB with 8 DH.

 

The following treatments will be done for pepper:

The following treatments will be done for eggplant, bottlegourd and bittergourd:

Plan of Work (Phases):