Influence of variety, size, grade and number of ridges of okra on the canned okra (Hibiscus esculentus L.).

Thirteen new varieties okra developed by the PAU, Ludhiana, were screened
for their physico-chemical characteristics. Six flor/elies wae assessed lor their
suitability for processing. All the varieties were found to be poor source of
ascorbic acid and afair source ofprotein. Protein content appeared to be correlated
with length of pod. Crude fibre and protein content appeared to increase
with the size of the pod. Size grading of okra prior to canning yielded much
superior product of uniform quality. The variety Vashali Vadbo was found to be
bestor canned followed by L-SeH and Rl P2 PS. The variety Pusa Sawani,
Sel-2 and PS (SLGx7 diary) were found to be unsatisfactory for canning on
account of their mashiness, high mucilage and less appealing organoleptic
qualities.