Remoción de capas para mejorar la apariencia y calidad de la cebolla
DOI:
https://doi.org/10.18633/biotecnia.v24i2.1615Keywords:
scales removal, onion, physical-chemical qualityAbstract
Removal scales in onion is a common practice in markets to improve product appearance and quality during marketing. The research objective was to evaluate the effect of removal scales (C0=without removal, C1=without one scale and C2=without two scales) on physical-chemical quality of onion exposed to environmental conditions for periods of 0, 10, 20 and 30 days. Twelve treatments were evaluated in a completely randomized design. Results showed that dry matter, firmness and color saturation (C*) are not affected by the interaction of exposure time and removal scales. Variables hue angle, luminosity (L*), soluble solids, titratable acidity and pH, showed significant variation with the interaction of exposure time and scales removal level. Variation treatments level did not show a defined pattern with the exception of onion color tonality (hue). The hue value increased in the treatments with a higher scales removal, manifesting shades towards green color with the elimination of two scales.
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