Effect of thermal oscillation on the quality and yield of white onion in the Culiacan Valley, Sinaloa

Authors

  • Guadalupe Alfonso López Urquídez Universidad Autónoma de Sinaloa-Facultad de Agronomía. Carretera Culiacán Eldorado km 17.5, Culiacán de Rosales, Sinaloa, México. CP. 80398
  • Juan Carlos Cordero Armenta Universidad Autónoma de Sinaloa-Facultad de Agronomía. Carretera Culiacán Eldorado km 17.5, Culiacán de Rosales, Sinaloa, México. CP. 80398
  • Angel Roberto Martínez Campos Universidad Autónoma del Estado de México-Instituto de Ciencias Agropecuarias y Rurales. El Cerrillo, Piedras Blancas, Toluca, Estado de México, México. CP. 50295
  • Jorge Alberto Edeza Urias Universidad Autónoma de Sinaloa-Facultad de Agronomía. Carretera Culiacán Eldorado km 17.5, Culiacán de Rosales, Sinaloa, México. CP. 80398
  • Martín Abraham Tirado Ramírez Universidad Autónoma de Sinaloa-Facultad de Agronomía. Carretera Culiacán Eldorado km 17.5, Culiacán de Rosales, Sinaloa, México. CP. 80398
  • Carlos Alfonso López Orona Universidad Autónoma de Sinaloa-Facultad de Agronomía. Carretera Culiacán Eldorado km 17.5, Culiacán de Rosales, Sinaloa, México. CP. 80398

DOI:

https://doi.org/10.29312/remexca.v12i4.2678

Keywords:

bulb formation, carbon capture, plant development

Abstract

Onion is one of the most important food crops worldwide. However, the production of this vegetable is conditioned by environmental factors such as temperature. The present research work was carried out in the autumn-winter cycle 2016-2017 and aimed to study the effect of temperature on the content of fiber, protein, ash and °Brix in onion. The capacity of this crop to carbon capture was also analyzed. Regarding the thermal oscillation, the coefficient of determination was 0.84; that is, this dependent variable explains 84% of the behavior of the bulb weight. Likewise, it was found that the correlation between the weight and diameter of the onion was 0.943, that is, 94% of the behavior of one variable depends on the other, where the value of the slope indicates that for each centimeter of diameter of the onion, it increases 98.6 g in weight. With respect to the bromatological analysis, no statistically significant differences were found. Likewise, although there were no statistically significant differences between the treatments in reference to the fixation of carbon dioxide, a higher concentration was observed in the treatment that was carried out in lower temperature conditions, having a value of 1.56 CO2 (t CO2 eq ha-1).

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Published

2021-06-25

How to Cite

López Urquídez, Guadalupe Alfonso, Juan Carlos Cordero Armenta, Angel Roberto Martínez Campos, Jorge Alberto Edeza Urias, Martín Abraham Tirado Ramírez, and Carlos Alfonso López Orona. 2021. “Effect of Thermal Oscillation on the Quality and Yield of White Onion in the Culiacan Valley, Sinaloa”. Revista Mexicana De Ciencias Agrícolas 12 (4). México, ME:671-84. https://doi.org/10.29312/remexca.v12i4.2678.

Issue

Vol. 12 No. 4 (2021)

Section

Articles

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