A STUDY ON STORAGE BEHAIVOR OF OKRA FRUITS Abelmoschus esculuntus (L.) MOENTH CV. MAHALY | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 19, Issue 5, September 2014, Pages 0-0 | ||
| Authors | ||
| D. A. Taain; A.M. Jasim; J. H. Hiji Al-Hij | ||
| Abstract | ||
| The study was conducted during 2009-2010 season to find out the effect of some antioxidants on storage behaivor of okra fruits (Abelmoschus esculuntus (L.) Moenth cv. Mahaly). Seeds were planted under plastic tunnels in winter season at Abu-Al-Khaseb .south of Basrah. Iraq. Fruits were soaked in ascorbic and citric acids at three concentrations for each of them(0.50.100) mg/L and a mixture of both of them ( 50+50).(50+100).(100+50).(100+100) mg/L for 5 minutes. Fruits were packed in perforated polyethylene bags (1 kg weight. 16 holes .6.2 mm diameter for each of them) and stored at (10°C ± 1) for 12 days .also stored at (- 18°C ± 2) and natural drying (solar) for a period of four months. . Results showed that treatment with (100 mg/L) ascorbic acid was the best in reducing the loss of fresh weight of the fruits stored at (10°C ± 1) and drying fruits. Fruits retained in the highest amount of vitamin C . total chlorophyll and protein for those stored at (10°C ± 1)and (- 18°C ± 2). Dried fruits treated with 50 mg / L ascorbic acid which had no significant differences compared with those treated with 100 mg / L ascorbic acid and significantly differed from control fruits were superior in reducing the loss of the total protein and phenolic substances of fruits. The treatment with citric acid in the concentration of 100 mg / L was the best in reducing the loss of total chlorophyll. protein and phenolic substances. The interaction between ascorbic acid 100 mg / L and citric acid 50 mg / L significantly decreased the loss of vitamin C. The results also indicated to the reduction of vitamin C . total chlorophyll. protein .phenolic substances and fresh weight of fruits with the continuation of the storage periods . The results refered that the treated fruits with ascorbic acid and citric acid retained natural color until the end of the storage period at ( -18 °C ± 2). | ||
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