Resumo

BARRALES-HEREDIA, SM et al. Scales removal to improve the appearance and quality of onion. Biotecnia [online]. 2022, vol.24, n.2, pp.135-141.  Epub 19-Maio-2023. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v24i2.1615.

Removal of scales in onion is a common practice in markets to improve product appearance and quality during marketing. The objective of this study was to evaluate the effect of scales removal (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 levels of treatments 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.

Palavras-chave : scales removal; onion; physical-chemical quality.

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