Interactive effects of packaging and storage temperatures on the shelf-life of okra
2009
Ngure, Joyce W. | Aguyoh, Joseph N. | Liu, Gaoquiong
A study aimed at evaluating the potential benefits of pre-packaging and storage temperature in extending the shelf life of okra was conducted at Egerton University Horticulture Field and Biotechnology Laboratory. Okra pods were subjected to different combination of packaging and storage temperature. Three levels of packaging were used consisting of perforated (punched) polyfilm bags, non-perforated polyfilm bags (0.03mm thickness) and unpackaged to modifying the storage atmosphere. Pods weighing 100g were put in the various packages and the unpackaged pods were placed on flat cartons. Four levels of storage temperature, 4oC, 8.5oC, 13oC and room temperature storage were used for storing okra pods. The temperatures of 4oC, 8.5oC and 13oC were attained in refrigerators while room temperature was obtained by placing the pods on tables in the open. Pods stored at 4oC were unmarketable 21 days after storage as they were frozen and had the highest electrolyte leakage due to high chilling injury. All unpackaged okra pods stored at all temperatures were also not marketable by day 21 of storage as they were dry and shriveled. These pods had the greatest weight loss (79%) at 13oC compared to weight loss of less than 30% observed in the pods stored at the same temperature (13oC) but kept in perforated packages. The best marketable pods that were not frozen and had the least off odour were those kept at 13oC storage temperature treatment in non perforated and perforated packaging. Blackening was inhibited under these storage conditions resulting in the best visual appearance of okra pods. It is possible that pod discoloration was controlled by atmosphere modification provided by packaging thus resulting in enhanced quality and marketability of the pods for 21 days.
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