Efficacy of different storage conditions of okra (Abelmoschus esculentus L. Moench)

Abstract

Tender, freshly harvested fruits of cv. ARKA ANAMIKA were subjected to different\rcombination of packaging with different storage conditions viz., T1= cool chamber, polypropylene\r(100 gauge) with 0 per cent perforation, T2= cool chamber, polypropylene (100 gauge) with 1\rper cent perforation, T3= cool chamber, no packaging (in open condition), T4= low temperature,\rpolypropylene (100 gauge) with 0 per cent perforation,T5= low temperature, polypropylene\r(100 gauge) with 1 per cent perforation, T6 = low temperature, no packaging (in open condition),\rT7= room temperature, polypropylene (100 gauge) with 0 per cent perforation, T8= room\rtemperature, polypropylene (100 gauge) with 1 per cent perforation, T9= room temperature, no\rpackaging (in open condition). The temperature during storage period at cool chamber varied\rfrom 220 C to 280 C, respectively and relative humidity varied from 90 per cent to 94 per cent. Low\rtemperature condition was maintained at 8 ± 10 C and relative humidity was around 67 per cent\r(outside plastic) and 80 per cent (inside plastic) during the storage period. The temperature\rduring storage at room temperature condition varied from 280 C to 330 C, respectively and\rrelative humidity varied from 60.5 to72 per cent and 65.5 to 77 per cent. Results indicate that T4\r(low temperature + polypropylene + 0 % perforation) at a temperature of 8 ± 10 C and relative\rhumidity 80 per cent was the best treatment for storage of okra. It increased the shelf-life upto\r12 days by considerably reducing the PLW, blackening, yellowing, retaining sensory quality,\rincreases marketability. It also retained the ascorbic acid and chlorophyll content better during\rstorage. Cool chamber was suitable for storing okra for 10 days with or without polypropylene.