Shelf Life Improvement of Okra: A Review

Agbaje Alice Olufunke, Aina Daniel Ayandiran and Gbolagade Jonathan
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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

International Journal of Research and Innovation in Applied Science, 2023, vol. 8, issue 12, 159-167

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.

Date: 2023
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