Scales removal to improve the appearance and quality of onion
DOI:
https://doi.org/10.18633/biotecnia.v24i2.1615Palabras clave:
remoción de capas, cebolla, calidad fisicoquímicaResumen
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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