Qualitative and Textural Changes in Fresh Okra Pods (Hibiscus esculentus L.) under Modified Atmosphere Packaging in Perforated Film Packages

Improper post-harvest handling and storage under room temperature lead to high loss of moisture resulting in loss of strength and development of flaccidity in okra tissues, apart from the loss of its characteristic green color. In this study, different weights of freshly harvested okra pods (Hibiscus esculentus L.) were stored at 15°C and 75% relative humidity packaged under modified atmosphere (MAP) in 35 μm thick polypropylene film packages to assess the effect of different in-pack gaseous compositions of O 2 and CO 2 on the properties of okra. During storage, the normal freshness indicators of okra namely, the bright green color and ease of snapping at the tip served as the prominent qualitative and textural parameters, indicative of the acceptability of okra. Results indicated that an in-pack gaseous range for O 2 (6.3-8.4%) and CO 2 (10.7-11.8%) under MAP resulted in maintenance of green color and β-carotene in the pericarp, and ascorbic acid in the seeds as well as other qualitative parameters. Further, the texture analysis of okra at the pre-determined snapping point at the tip and also along the longitudinal portion showed that MAP stored okra were snapping easily at the tips and had a very slight increase in the other mechanical properties which were considered to be within acceptable limits.