Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 6: 173 - 179. Published June 2008.
Effect of storage temperatures and hot water dipping on post-harvest characteristics of Okra
Ngure JW, Aguyoh* JN. and Gaoquiong L.Department of Horticulture, Egerton University, P.O. BOX 536, Njoro, Kenya.
*Corresponding author e-mail: nyamori2001@yahoo.com
ABSTRACT
Objectives: A
post-harvest study was carried out to evaluate the potential benefits
of hot water treatment, storage temperatures and any interactive
effects of the two in extending the shelf life of okra.
Methodology and Results: The
treatments assessed were immersion of Okra pods in hot water dips at
40°C for 7 min, 50°C for 1 min, room temperature (15-20°C) for 10 min
and control (no hot water treatment). After treatment pods were stored
in refrigerators at 4, 8.5 and 13°C or room temperature conditions to
simulate the most common farmer’s method of storage. Treatments were
replicated six times and the experiment repeated twice. Data were
subjected to ANOVA using Genstat (vers. 9). Pods treated in hot water
at 50°C for 1 min and stored at room temperature had the least decay
and weight loss.
Conclusions and application of findings:
Dipping pods in hot water at 50°C for 1 min followed by storage at room
temperature (15-20°C) reduced pod weight loss, electrolyte leakage, off
odour, decay, and enhanced visual appearance and had no chilling
injury. The treatment improved shelf life for 21 days and it can be
practical under rural farming conditions. This treatment combination
would be easy to adopt and is therefore recommended to farmers for
storage of okra. To achieve these storage conditions, okra production
in areas with temperatures above 25°C would only require an insulated
store built with special cooling material, thereby eliminating the need
for electricity. Extending the shelf life of okra, with reduced
post-harvest losses, is desirable as it prolongs the marketing period.
Use of hot water dips and low temperature storage provides an
alternative to chemical treatments, which are harmful and are being
shunned by consumers.
Keywords: Okra, hot water dipping, storage conditions, visual appearance, electrolyte leakage, chilling injury, weight loss, decay incidence
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