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Purple shallot (Allium ascalonicum L.) is one of the most tropical agricultural crop widely used as a food seasoning. It is a highly commercial and important commodity by the food industry, not only based on its economic value but also the bioactive compounds. Pretreatment is widely used before processing of agro-products to improve the quality of these products. In this study, the influences of the pretreatment were conducted by the combination of mild temperature ranging from 45 to 55°C and different concentrations of calcium chloride (from 0.25 to 0.75%) on the quality of raw purple shallot used for further study (e.g. freeze-drying and pickling). The samples were analyzed for the firmness, bioactive compounds (total phenolic, total flavonoid and quercetin content) and antioxidant activity. The results showed that mild water temperature and calcium chloride concentration were influent on the firmness and bioactive compounds of raw material. The addition of calcium can enhance the beneficial action of mild heat treatments on sensory properties of purple shallot. The optimal conditions of the process were stabilized with the desired function, obtained at 50°C of mild hot water temperature dipping and 0.64% of calcium chloride concentration.

Combination of mild heat and calcium chloride treatment on the texture and bioactive compounds of purple shallot