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..
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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 |
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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 |
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