Development of post-harvest protocol of okra for export marketing
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 pube...
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| Veröffentlicht in: | Journal of food science and technology 2014-08, Vol.51 (8), p.1622-1625 |
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| container_title | Journal of food science and technology |
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| creator | Dhall, R. K. Sharma, S. R. Mahajan, B. V. C. |
| description | 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. |
| doi_str_mv | 10.1007/s13197-012-0669-0 |
| format | Article |
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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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-012-0669-0</identifier><identifier>PMID: 25114358</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chlorophyll ; Cold storage ; Experiments ; Food ; Food preservation ; Food Science ; Harvest ; Harvesting ; Horticulture ; Injuries ; International trade ; Marketing ; Methods ; Nutrition ; Original ; Original Article ; Packaging ; Physiology ; Studies ; Vegetables</subject><ispartof>Journal of food science and technology, 2014-08, Vol.51 (8), p.1622-1625</ispartof><rights>Association of Food Scientists & Technologists (India) 2012</rights><rights>Association of Food Scientists & Technologists (India) 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c606t-1dc6703b927ff7241c44860399debe0b8ca30d81d5ab00d93a826b2d959606193</citedby><cites>FETCH-LOGICAL-c606t-1dc6703b927ff7241c44860399debe0b8ca30d81d5ab00d93a826b2d959606193</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4108662/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4108662/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25114358$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Dhall, R. K.</creatorcontrib><creatorcontrib>Sharma, S. R.</creatorcontrib><creatorcontrib>Mahajan, B. V. C.</creatorcontrib><title>Development of post-harvest protocol of okra for export marketing</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>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.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chlorophyll</subject><subject>Cold storage</subject><subject>Experiments</subject><subject>Food</subject><subject>Food preservation</subject><subject>Food Science</subject><subject>Harvest</subject><subject>Harvesting</subject><subject>Horticulture</subject><subject>Injuries</subject><subject>International trade</subject><subject>Marketing</subject><subject>Methods</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Packaging</subject><subject>Physiology</subject><subject>Studies</subject><subject>Vegetables</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kU1LJDEQhoMojqg_YC_S4MVLdquSztdFGNxPGPCi55DuTs-09nTapGdw__1mGFdUMJcE3qfeqspLyBeErwigviXkaBQFZBSkNBQOyAkYJagugR3mNzBGEYWYkfOUHiAfzpRmcExmTCCWXOgTMv_ut74P49oPUxHaYgxpoisXtz5NxRjDFOrQ74TwGF3Rhlj45zHEqVi7-OinbliekaPW9cmfv9yn5P7nj7ub33Rx--vPzXxBawlyotjUUgGvDFNtq1iJdVlqCdyYxlceKl07Do3GRrgKoDHcaSYr1hhhcj0afkqu977jplr7ps4DR9fbMXZ5lL82uM6-V4ZuZZdha0sELSXLBlcvBjE8bfJ-dt2l2ve9G3zYJJu_iiMIgTKjlx_Qh7CJQ14vU6XSKLTaUbin6hhSir59HQbB7jKy-4xszsjuMrKQay7ebvFa8T-RDLA9kLI0LH180_pT13_qGZuv</recordid><startdate>20140801</startdate><enddate>20140801</enddate><creator>Dhall, R. 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K.</au><au>Sharma, S. R.</au><au>Mahajan, B. V. C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of post-harvest protocol of okra for export marketing</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2014-08-01</date><risdate>2014</risdate><volume>51</volume><issue>8</issue><spage>1622</spage><epage>1625</epage><pages>1622-1625</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><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.</abstract><cop>India</cop><pub>Springer India</pub><pmid>25114358</pmid><doi>10.1007/s13197-012-0669-0</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorophyll Cold storage Experiments Food Food preservation Food Science Harvest Harvesting Horticulture Injuries International trade Marketing Methods Nutrition Original Original Article Packaging Physiology Studies Vegetables |
| title | Development of post-harvest protocol of okra for export marketing |
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