Response of okra (<i>Abelmoschus esculentus</i> L. Moench) fruit to postharvest application of some antioxidants

Abstract

Postharvest losses of okra fruit continue to be a great disincentive to the farming business. Every season, quite significant number of okra fruit undergo deterioration in storage due to weight loss, colour change, rot etc. This work therefore sought to assess the response of okra fruits to application of some antioxidants. The effect of antioxidants on weight loss, colour change, firmness, decay level, ascorbic acid, and total chlorophyll content of okra (Abelmoschus esculentus L. Moench) fruit was studied. This was done using open shelf, at room temperature for nine days using solutions of citric acid and ascorbic acid at two concentrations (50, 100) mg/l each, and a control with no treatment. The experiment was laid out in a Completely Randomized Design (CRD) with three replicates. Fruits treated with 50 mg/l ascorbic acid were the best in retaining the fresh weight, fruit firmness, and total chlorophyll of okra fruit. Treating with 100 mg/l ascorbic acid significantly decreased loss of vitamin C. Treatment with 100 mg/l citric acid was best in reducing the decay level. The results also indicated the reduction of fresh weight, colour, firmness, decay level, ascorbic acid, and total chlorophyll of fruits with continuation of storage for both treatments.