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Shelf Life Improvement of Okra: A Review

Author

Listed:
  • Agbaje Alice Olufunke

    (Department of Microbiology, Babcock University, Ilishan,Ogun State.)

  • Aina Daniel Ayandiran

    (Department of Microbiology, Babcock University, Ilishan,Ogun State)

  • Gbolagade Jonathan

    (Department of Botany, University of Ibadan, Ibadan , Oyo State)

Abstract

Okra is a vegetable crop belonging to family Malvaceae. Its botanical name is Abelmoschus esculentus (Linn.), the plant originated from West Africa. Food content of okra pods include minerals salts, vitamins and proteins and roughages. Okra is a highly perishable commodity, after harvest of Okra, a great loss occurs because since the fruit undergoes continued respiration. Many post-harvest practices such as use of calcium chloride, modified atmosphere packaging (MAP), 1-methylcyclopropene (1-MCP), heat treatment, cold storage, use of plant extract, have been used to extend the shelf life okra and the use of plant extract is regarded as the cheapest, most practicable method but the extraction of compounds should be safe and eco-friendly.

Suggested Citation

  • Agbaje Alice Olufunke & Aina Daniel Ayandiran & Gbolagade Jonathan, 2023. "Shelf Life Improvement of Okra: A Review," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 8(12), pages 159-167, December.
    • Handle: RePEc:bjf:journl:v:8:y:2023:i:12:p:159-167
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