title: Development of post-harvest protocol of okra for export marketing.
abstract: The study was carried out on the harvesting and handling methods of okra with the objective to maintain the best quality of pods from harvesting to end consumer especially for export marketing. For that purpose okra cv. 'Punjab-8' pods were harvested with minimum handling (least injuries to the pubescence on the ridges of pod) and normal handling (no safety taken to prevent injuries on pods). Pods were precooled at 15 ± 1ºC, 90-95% RH; jumble packed in the CFB boxes of 2.0 Kg capacity and than stored at 8 ± 1ºC, 90-95% RH. The quality parameters of okra namely texture, chlorophyll content, physiological loss in weight, rotting percentage and general appearance were studied. The pods harvested with minimum handling and field packaging can retain their green colour, crisp texture (maximum force to puncture pod = 500.2 g) with minimum rotting (3.0%) and physiological loss in weight (15.8%) and good appearance upto 13 days of cold storage whereas normal handled pods can be stored upto 5 days at 8 ± 1ºC, 90-95% RH and thereafter lost their general appearance on the 7th day of storage and were discarded. Therefore, in order to maintain high quality of okra from harvesting to the final destination (consumer), the okra pods should be harvested with minimum handling followed by field packaging in CFB boxes.
authors.affiliation: Department of Vegetable Crops, Punjab Agricultural University, Ludhiana, 141004 Punjab India.
authors.forename: R K
authors.initials: RK
authors.lastname: Dhall
authors.affiliation: Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004 Punjab India.
authors.forename: S R
authors.initials: SR
authors.lastname: Sharma
authors.affiliation: Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural University, Ludhiana, 141004 Punjab India.
authors.forename: B V C
authors.initials: BV
authors.lastname: Mahajan
keywords: Chlorophyll; Colour; Okra; Quality; Texture