{"id":12720,"date":"2022-03-11T08:42:42","date_gmt":"2022-03-11T07:42:42","guid":{"rendered":"https:\/\/www.ilerfred.com\/tiempo-de-calcots-como-mejorar-su-conservacion\/"},"modified":"2022-03-22T16:20:28","modified_gmt":"2022-03-22T15:20:28","slug":"tiempo-de-calcots-como-mejorar-su-conservacion","status":"publish","type":"post","link":"https:\/\/www.ilerfred.com\/ca\/tiempo-de-calcots-como-mejorar-su-conservacion\/","title":{"rendered":"Tiempo de cal\u00e7ots: c\u00f3mo mejorar su conservaci\u00f3n"},"content":{"rendered":"

Laia Torregrosa, Borja Rubio, Industrial Leridana del Fr\u00edo SL (ILERFRED), C. Josep Segura Farr\u00e9, 706-1, 25191, Lleida.<\/em><\/p>\n

Los cal\u00e7ots son los tallos florales inmaduros de la cebolla (Allium<\/em> cepa<\/em> L.) que aparecen durante el segundo a\u00f1o de cultivo, una vez superado el proceso de bulbificaci\u00f3n. Todas las variedades de cebolla producen cal\u00e7ots, que divergen en n\u00famero, morfolog\u00eda y color. Hay variedades que s\u00f3lo producen un cal\u00e7ot por cebolla, mientras que otras son capaces de desarrollar m\u00e1s de cuarenta (Casa\u00f1as et al., 2015). Los cal\u00e7ots que se consumen habitualmente son producidos \u00fanicamente por una variedad de cebolla, la Blanca Tardana de Lleida (CBTL) (Sim\u00f3 et al., 2013).<\/p>\n

El cal\u00e7ot<\/em> es un producto de proximidad y temporada, que llega al mercado a finales de octubre y termina su comercializaci\u00f3n en el mes de abril. El cal\u00e7ot de Valls ha conseguido la Indicaci\u00f3n Geogradica Protegida (IGP) de la Uni\u00f3n Europea gracias a su calidad diferenciada y a su singularidad (Sans et al., 2019; Zudaire et al., 2019).<\/p>\n

\"\"<\/em><\/strong><\/p>\n

Foto 1<\/em><\/strong> Sello de la Indicaci\u00f3n Geogr\u00e1fica Protegida (IGP) de la Uni\u00f3n Europea<\/p>\n

El cal\u00e7ot es la base de las cal\u00e7otades, comidas tradicionales en Catalu\u00f1a, con fuertes connotaciones de fiesta y encuentro. En las cal\u00e7otades, el bulbo se asa en llama viva hasta que las capas exteriores est\u00e1n negras, se agrupan y se envuelven en papel de peri\u00f3dico para que se terminen de cocer lentamente con el calor. Se comen pelando las capas exteriores y moj\u00e1ndolos en una la<\/span> salsa t\u00edpica elaborada b\u00e1sicamente con frutos secos (avellanas, almendras), tomates maduros, \u00f1oras, ajos, sal y aceite.<\/p>\n

\"\"<\/em><\/strong><\/p>\n

Foto 2<\/em><\/strong> Imagen cal\u00e7ots. Autor: Juan V. Vera del Campo licencia (CC BY-SA 2.0).<\/p>\n

Tradicionalmente s\u00f3lo se com\u00eda en las cal\u00e7otades pero progresivamente su consumo est\u00e1 ampliando fronteras en las cocinas de hogares y restaurantes, hecho que se refleja en las ventas de este producto. Seg\u00fan cifras recogidas por Mercabarna, el mes de enero del 2022 se cerraba con poco m\u00e1s de 4 millones de unidades de\u00a0cal\u00e7ots<\/em>\u00a0distribuidas. Las previsiones de los mayoristas especializados en este producto estiman que la campa\u00f1a podr\u00eda cerrarse con 15 millones de unidades distribuidas y consolidar las cifras de r\u00e9cord en venta de\u00a0cal\u00e7ots<\/em>\u00a0alcanzadas antes de la pandemia en el mercado central de Mercabarna (Plaza, 2022).<\/p>\n

No hay que olvidar que el cal\u00e7ot es un producto \u2018vivo\u2019 y, por tanto, perecedero, siendo un desaf\u00edo la prolongaci\u00f3n de su vida \u00fatil manteniendo la calidad de campo.<\/p>\n

En el mundo de la fruta, como por ejemplo en manzanas y peras, la atm\u00f3sfera controlada es una tecnolog\u00eda ampliamente utilizada para alargar su conservaci\u00f3n, consiguiendo fruta de alta calidad incluso un a\u00f1o despu\u00e9s de ser cosechada. En algunos productos hort\u00edcolas tambi\u00e9n se ha utilizado esta tecnolog\u00eda, como, por ejemplo, se han almacenado cebollas verdes bajo concentraciones de un 2 % de O2<\/sub> y un 5 % de CO2<\/sub> a 0\u00baC llegando a ser conservadas durante 6-8 semanas, manteniendo la calidad de campo (Gross et al., 2016).<\/p>\n

Con el cal\u00e7ot se ha observado que una atm\u00f3sfera de 1 % de O2<\/sub> y un 2 % de CO2<\/sub> a 1\u00baC permite mantener mejor el peso, y reduce la tasa respiratoria y el \u00edndice de pardeamiento durante su conservaci\u00f3n (Zudaire et al., 2017). Adem\u00e1s, los consumidores mostraron un alto agrado indicando el potencial de poder utilizar esta tecnolog\u00eda a fin de alargar su vida comercial. Los cal\u00e7ots almacenados bajo estas condiciones pueden ser aptos para su manipulaci\u00f3n y posterior preparaci\u00f3n para su consumo preparada<\/span>, es decir, son un potencial para la industria de la IV y V gama (Zudaire et al., 2020)<\/p>\n

Referencias<\/strong><\/p>\n

Casa\u00f1as, F., Casals, J., Sim\u00f3, J., Sans, S., Mu\u00f1oz, P., Ban\u00fas, S., Rull, A., Romero del Castillo, R., 2015. Varietats vegetals tradicionals catalanes (II): Els cal\u00e7ots. Dep. d\u2019Agricultura, Ramad. Pesca, Aliment. i Medi Nat. 75.<\/p>\n

Gross, K.C., Wang, C.Y., Salveit, M., 2016. The commercial storage of fruits, vegetables, and florist and nursery stocks, Agriculture Handbook 66. Agricultural Research Service, United States Department of Agriculture. https:\/\/doi.org\/10.1007\/978-1-4613-1127-0<\/p>\n

Plaza, F., 2022. https:\/\/www.freshplaza.es\/article\/9399715\/los-mayoristas-de-mercabarna-esperan-que-la-distribucion-de-calcots-supere-el-ritmo-prepandemia-en-esta-campana\/ [WWW Document].<\/p>\n

Sans, S., Bobo, G., Zudaire, L., Lafarga, T., Sabat\u00e9, J., Casals, J., Sim\u00f3, J., 2019. Nutritional values of raw and cooked \u2018cal\u00e7ots\u2019 (Allium cepa L. resprouts), an expanding crop. J. Sci. Food Agric. 99, 4985\u20134992. https:\/\/doi.org\/10.1002\/jsfa.9733<\/p>\n

Sim\u00f3, J., Valero, J., Plans, M., Romero del Castillo, R., Casa\u00f1as, F., 2013. Breeding onions (Allium cepa L.) for consumption as \u201ccal\u00e7ots\u201d (second-year resprouts). Sci. Hortic. (Amsterdam). 152, 74\u201379. https:\/\/doi.org\/10.1016\/j.scienta.2013.01.011<\/p>\n

Zudaire, L., Vi\u00f1as, I., Abadias, M., Lafarga, T., Bobo, G., Sim\u00f3, J., Aguil\u00f3-Aguayo, I., 2020. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of cal\u00e7ots (Allium cepa L.). Food Sci. Technol. Int. 26, 403\u2013412. https:\/\/doi.org\/10.1177\/1082013219891007<\/p>\n

Zudaire, L., Vi\u00f1as, I., Abadias, M., Sim\u00f3, J., Echeverria, G., Plaza, L., Aguil\u00f3-Aguayo, I., 2017. Quality and bioaccessibility of total phenols and antioxidant activity of cal\u00e7ots (Allium cepa L.) stored under controlled atmosphere conditions. Postharvest Biol. Technol. 129, 118\u2013128. https:\/\/doi.org\/10.1016\/j.postharvbio.2017.03.013<\/p>\n

Zudaire, L., Vi\u00f1as, I., Sim\u00f3, J., Sans, S., Abadias, M., Aguil\u00f3-Aguayo, I., 2019. Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut cal\u00e7ots (Allium cepa L.). Sci. Hortic. (Amsterdam). 249, 110\u2013119. https:\/\/doi.org\/10.1016\/j.scienta.2019.01.043<\/p>\n

 <\/p>\n

 <\/p>\n

DESCARGAR ARTICULO (PDF)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Laia Torregrosa, Borja Rubio, Industrial Leridana del Fr\u00edo SL (ILERFRED), C. Josep Segura Farr\u00e9, 706-1, 25191, Lleida. 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