Maturity parameters for okra (Hibiscus esculentus (L) Moench var. Pusa Sawani).

Ramaswamy, H. S. and Ranganna, S. (1982) Maturity parameters for okra (Hibiscus esculentus (L) Moench var. Pusa Sawani). Canadian Institute of Food Science and Technology Journal, 15 (2). 140-143, 15 ref..

PDF Canadian Institute of Food Science and Technology Journal, Volume 15, Issue 2, 1982, Pages 140-143.pdf - Published Version Restricted to Registered users only Download (2MB)

Abstract

Based on quality evaluation by a trained panel, okra (var. Pusa Sawani) was found to attain optimal sensory characteristics 7 days after flowering. Of the different physico-chemical characteristics studied during the growth, length, wt., diam. and ascorbic acid content of the pods gave a reasonably linear relationship (r = 0.980-0.999), while the fibrous matter, nonmucilaginous alcohol insoluble solids content and the force required to shear the pods individually showed significant (P less than 0.05) increases beyond the optimal maturity stage. The merits and limitations of these parameters for okra maturity are discussed.

Item Type:	Article
Uncontrolled Keywords:	RIPENING-; okra, maturity parameters & optimum organoleptic characteristics of; ORGANOLEPTIC-PROPERTIES; VEGETABLES-SPECIFIC
Subjects:	600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Mar 2016 10:55
Last Modified:	30 Mar 2016 10:55
URI:	http://ir.cftri.res.in/id/eprint/6790

Actions (login required)

View Item