Vol. 10, Issue 11 (2021)

Author(s):
C Indhupriya, V Premalakshmi, J Prem Joshua, GJ Janavi and V Vani

Abstract:
An experiment was carried out to assess the postharvest quality of okra by dipping fresh okra fruits of cv. Bhendi Hybrid CO 4 in 500ppm citric acid (T₁), 0.5% ascorbic acid (T₂), 0.5% cysteine (T₃) and distilled water (T₄) for three minutes. The treated fruits were packed in HDPE 50 micron polyethylene bags and then stored at ambient and cold storage conditions. The fruits treated with 0.5% cysteine (T₅) and stored at cold storage was found to be the best treatment with minimum weight loss (7.87%), had maximum firmness (5 kg/cm²), ascorbic acid content (14.28mg/100g), less total color change (7.88), less reduction in hue angle (118.78) and maximum shelf life of 18 days compared to control fruits stored in ambient condition with the shelf life of 3.5 days.