Remoción de capas para mejorar la apariencia y calidad de la cebolla
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 t...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Online |
| Idioma: | eng spa |
| Publicat: |
Universidad de Sonora
2022
|
| Accés en línia: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1615 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
| Sumari: | 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. |
|---|
