Physiological Studies On Easting Quality And Storage In Okra (Hibicus Esculentus L.) Pods

Okra (Hibicus esculenuts L. ) is one of popular vegetables in the world, especially in tropical and subtropical areas. Okra is cultivated mainly for its 'pods' which are cooked and eaten, although in some countries the young leaves are cooked also. Tender okra is a popular ingredient of soups and stews where a highly viscous consistency is desired. Okra not only serves as a thickening agent for soups and stews, but is an important source of nutrients in the diet. In addition to its being a good source of a viscous mucilage, okra also provides fiber and protein. It was conducted to study in detail the growth pattern of okra (cv. xianshou) pods after flowering, and chemical and physical changes between flowering and harvesting maturity were studied to determine the optimum harvesting stage. Fresh okra pods have a short post harvest life, being prone to physical and physiological changes that reduce quality. Fresh okra has a high respiration rate and is extremely perishable. Quality loss in harvested okra is usually manifested as shriveling, toughening, and chlorophyll degradation. Post harvest treatment of chiston coating have been used to study the quality and physiological changes of fresh okra in storage. The results were reported as follows:1.The quality of okra pods has significant difference at different stage after anthesis. The pods in 5 days after anthesis maintain higher soluble protein content, which decreased quickly after 5th day and then increased a little.The mucilage viscosity was higher at pll value 6-8, it showed that pH value of crude extract of okra pods in di fferent stage after flowering were about 6-7, the mucilage viscosity of the pods is highest in 5th day after anthesis, with pods development mucilage viscosity decreased quickly. Okra pods maintained lower crude fibre content in 5 days after anthesis, and then crude fibre content inereased quickly. Most of mineral elements in okra pod declined in the growth period. Mucilageand fibre content are main quality factor of okra pod , according to the content of Mucilage and fibre content at different stage after anthesis, we concluded that Harvesting maturity occurred about 5 days after flowering.2.Fresh okra pods harvested at six days after anthesis were stored for 12 days in 20 , 11 , 4 with0, 0. 5%, 1% chiston spraying to study the quality and physiological changes. The results suggested that chiston coating and low temperature are effective to restrain chlorophyll degradation and raise of crude fibre, and not distinct on soluble protein and sugar changes. But in storage chiston coating and low temperature could maintain the activity of enzyme such as SOD, POD, CAT. In 20 , tin-effects of chiston coating are better than control. In20 , the content of chorophyll, soluble protein, total sugar, deoxide sugar and frotuse are higher than that of control.