Title: Effects of ascorbic acid and pre-packaging on shelf-life and quality of raw and cooked okra (Hibiscus esculentus)
Abstract: Fresh okra fruits were dipped in aqueous solutions containing 250 and 500 ppm ascorbic acid (AA) or 1000 ppm Tween-20 for 5 min, air-dried, packaged and stored at 2°C. Blackening of the fruits dipped in the Tween-20 solution occurred within 2–4 days of storage while the AA-treated samples showed signs of deterioration after 20 days. Weight loss was greatly reduced in the AA-treated okra samples. The total chlorophyll, oxalate, fibre (hot-water-insoluble materials), ash and moisture contents of all the treated samples remained fairly constant. The maintenance of good quality by AA-treated samples packed in ‘cellophane’ bags was reflected in all aspects of sensory evaluation for cooked okra, even after 29 days of storage. It is concluded that a postharvest dip in 500 ppm ascorbic acid can be beneficial in maintaining texture and greenness of okra.
Publication Year: 1985
Publication Date: 1985-01-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 8
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