Resumen

LOPEZ-URQUIDEZ, Guadalupe Alfonso et al. Effect of thermal oscillation on the quality and yield of white onion in the Culiacan Valley, Sinaloa. Rev. Mex. Cienc. Agríc [online]. 2021, vol.12, n.4, pp.671-684.  Epub 21-Feb-2022. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v12i4.2678.

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).

Palabras llave : bulb formation; carbon capture; plant development.