Title: Effect of vinyl wrapping on the quality and chilling susceptibility of small grade okra (Abelmoschus esculentus [L.] Moench.) pods during low temperature storage

Authors: Konstantina Rekoumi; Ioannis C. Karapanos; Konstantinos A. Akoumianakis; Harold C. Passam

Addresses: Laboratory of Vegetable Production, Agricultural University of Athens, 75 Iera Odos, Votanikos, Athens 11855, Greece. ' Laboratory of Vegetable Production, Agricultural University of Athens, 75 Iera Odos, Votanikos, Athens 11855, Greece. ' Laboratory of Vegetable Production, Agricultural University of Athens, 75 Iera Odos, Votanikos, Athens 11855, Greece. ' Laboratory of Vegetable Production, Agricultural University of Athens, 75 Iera Odos, Votanikos, Athens 11855, Greece

Abstract: The effect of vinyl wrapping on the quality and chilling susceptibility of small-grade okra (Abelmoschus esculentus [L.] Moench.) was studied with the aim of improving storage. Pods that were stored in the air at 2-10°C rapidly dehydrated and quality decreased within two to four days. At 2°C, chilling injury was observed after four days. Pods enclosed in vinyl stored satisfactorily for ten days at 2-10°C, but on transfer to 22°C for three days deteriorated. During storage, colour intensity and firmness decreased, while a progressive increase in respiration (initially high at 2°C) indicated incipient chilling before the visual appearance of symptoms. Whereas pods were most susceptible to chilling at 2°C, the quality of those stored at 8-10°C was reduced due to fungal growth particularly during shelf life. Therefore, for best quality retention small-grade okra should be packaged and stored at 6°C.

Keywords: okra pods; chilling injury; packaging; okra quality; vinyl wrapping; chilling susceptibility; low temperature storage; colour intensity; firmness; respiration.

DOI: 10.1504/IJPTI.2012.050986

International Journal of Postharvest Technology and Innovation, 2012 Vol.2 No.4, pp.387 - 399

Received: 24 Aug 2011
Accepted: 13 Aug 2012

Published online: 12 Dec 2012 *

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