Physiology, Nutrition, and Postharvest Technology on Shallots ( Allium cepa L. aggregatum ): A Review

Shallots ( Allium cepa L. aggregatum ) are an important horticultural commodity with high economic value and a strategic role in food security and the culinary industry, particularly in Southeast and South Asia. Shallots are a key ingredient in many dishes and are valued for their bioactive compounds, including flavonoids such as quercetin, organosulfur compounds, and natural antioxidants. These compounds contribute to various health benefits, including antimicrobial, anti‐inflammatory, and anticancer effects. Shallots are classified as nonclimacteric plants, meaning they do not continue to ripen after harvest. Tropical shallot varieties grown in lowland regions typically reach maturity around 60 days after planting, characterized by stems that are 60%–80% weakened. However, after harvest, physiological changes such as respiration and transpiration can reduce their quality. Because shallots are highly perishable particularly during peak production seasons when storage capacity is limited, effective postharvest handling practices such as curing, drying, and proper storage are essential. These methods help prevent decay, reduce losses, and extend the shelf life and availability of fresh shallots.