Post-harvest changes associated with browning in stored injured okra (Abelmoschus esculentus (L.) Moench).
1995
Besman Napitupulu
Carefully harvested okra stored under proper condition (12 deg C and 95 percent RH [relative humidity]) did not turn brown in 12 days. In injured okra, the effect of high temperature and/or low RH compounded the effect of injury on the incidence of browning which was the single most important factor of visual quality under such conditions. Scraping the surface resulted in the removal of the cuticle, collapse of 8-16 layers of cells, and shattering of the trichomes. Browning could be seen microscopically in 40 seconds after scraping. It became visible as early as 0.5 day at 40 deg C and 50 percent RH. It occurred at the same time in okra of different ages within the horticulturally mature stage (5 and 7 days after flowering). At high temperature, the greater the moisture loss the greater is the browning. Moisture loss and browning were positively correlated. At wind velocity of 6-12 km/h injured pods exhibited browning after one hour or more while uninjured pods did not discolor in 9 hours of exposure to the same wind velocity. The rate of respiration and ethylene production was initially rapid in injured pods and eventually decreased with corresponding increase in phenols and PPO [Polyphenoloxidase] activity. Browning was positively correlated with phenol content and PPO activity.
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