Quality Change of Postharvest Okra at Different Storage Temperatures

Abstract

In order to analyze the influence of temperature on the storability and postharvest quality properties of okra, the postharvest okra was stored at 4 or 25°C and the changes of weight loss rate, firmness, and the contents of soluble protein, chlorophyll and vitamin C were determined. For 5 days, the weight loss of okra was about 0.94% and 13.74% stored at 4 and 25°C, respectively. The firmness of the fruit at 25°C declined by 36.04% after 5 days storage and decreased by 17.59% at 4°C. Soluble protein of okra at stored 4 and 25°C was 0.97 mg/g and 0.67 mg/g after 5 days, respectively. The chlorophyll content at 4°C was 7.76 mg/100 g after 5 days, compared with that at 25°C, decreased from the initial 16.32 to 4.54 mg/100 g. The vitamin C of okra fell by 35.60 mg/100 g after 5 days of storage at 4°C, which is significantly higher than that stored at 25°C, declining 17.97 mg/100 g by 5 days. Therefore, cold storage at 4°C play an important role in the maintenance of okra edible quality.