Effect of Some Processing and Storage Methods on the Quality of Okra (Abelmoschus esculentus)

Three experiments, comprisin packaging of fresh Okra for storage, dipping of fresh fruits in hot water before packaging to store and drying of sliced Okra fruits, were carried out in the laboratory at the Department of Horticulture, Kwame Nkrumah University of Science and Technology. The objective of the study was to assess the effect of some processing and storage methods on the quality of okra. The experimental design used for the storage work was Completely Randomized Design (CRD). There were 10 treatments for the experiment. A portion of plot measuring 14m x 40.5m was demarcated for planting and drying was done by using a solar cabinet dryer located at the old site of Forestry Research Institute of Ghana, located on the compound of the Kwame Nkrumah University of Science and Technology. Results from the first experiment which involved packing and storing of fresh okra fruits indicated that, Fresh okra fruit packed in both polypropylene and polyethylene bags and store at 7- 9 C can stay up to 24 days with no significant (p ≤ 0.05) weight lost. However produce packed in perforated polypropylene and polyethylene bags gave a higher salvage of 82.1% compared to 77% from those packed in the imperforated bags of the two packaging materials. The second experiment which involved hot water treatment of okra fruit before packaging for storage indicated a very fast rate of deterioration of fruits, with no fruit being salvaged at the end of the storage period. The third experiment involving slicing and drying of okra fruits in a solar cabinet dryer indicated that samples from both stages of maturity dried for 24hours lost comparatively less weight than those dried for 48hours. This shows that the longer the drying period, the more the lost in weight. From the three experiments it was concluded that packaging and storage of fresh okra fruit enables the fruit to keep longer and remained in the useable state than unpacked storage. Harvesting fruit at 4 and 6days, after setting for storage is appropriate, however those harvested at 6days after setting will come out with greater number of unusable fruit after the storage period. On the choice of packaging material one should prefer polypropylene to polyethylene for bitter results. Also perforation of the chosen material had advantages over the imperforated ones. Hot water treatment of okra fruits can be applied under situations where the fruits may be used within 16 days or less but not longer.