Remoción de capas para mejorar la apariencia y calidad de la cebolla


  • Susana Marlene Barrales Heredia Universidad Autónoma de Baja California
  • Onecimo Grimaldo Juárez Universidad Autónoma de Baja California
  • Angel Manuel Suárez Hernández Universidad Autónoma de Baja California
  • Roberto Soto Ortiz Universidad Autónoma de Baja California
  • Daniel González Mendoza Universidad Autónoma de Baja California
  • Leonel Avendaño Reyes Universidad Autónoma de Baja California


Palabras clave:

remoción de capas, cebolla, calidad fisicoquímica


La remoción de capas en la cebolla es una práctica común en mercados para mejorar la apariencia y calidad del producto durante el mercadeo. El objetivo de la investigación fue evaluar el efecto de la remoción de capas (C0=sin remoción, C1=sin una capa y C2=sin dos capas) sobre la calidad físico-química de la cebolla expuesta a condiciones ambientales por periodos de 0, 10, 20 y 30 días. Se evaluaron 12 tratamientos en un diseño completamente al azar. Los resultados mostraron que las variables materia seca, firmeza y saturación de color (C*) no son afectadas por la interacción de la remoción de capas y tiempo de exposición. Las variables ángulo hue, luminosidad (L*), sólidos solubles, acidez titulable y pH, mostraron variación significativa con la interacción del tiempo de exposición y nivel de remoción de capas. El nivel de variación de los tratamientos no mostró un patrón definido a excepción de la tonalidad de la coloración de la cebolla (hue). El valor de hue se incrementó en los tratamientos con mayor nivel de remoción de capas, manifestándose tonalidades hacia el color verde con la eliminación de dos capas.


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