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Abstract
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Article Information:
Effect of Storage Conditons on Some Physico-Chemical and Microbiological Properties of Fresh Okra (Abelmoschus esculenta) Fruits
D.I. Gernah and A.A. Daagema
Corresponding Author: Dick Iorwuese Gernah
Submitted: February 24, 2012
Accepted: March 16, 2012
Published: July 10, 2012 |
Abstract:
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The effects of storage conditions on some physico-chemical and microbiological qualities of fresh
okra were determined and compared. Fresh okra fruits were stored in open plates and sealed polyethylene bags
in the refrigerator (F1, F2), on the shelf in the laboratory (S1, S2) and in the open sun (O1, O2) respectively for
a period of nine (9) days. The moisture content, viscosity, microbiological composition and sensory properties
of the stored fruits were determined on a daily basis during the period of storage. The moisture content and
viscosity decreased during storage from 92.00% and 700 cP in fresh okra to 35.50% and 100 cP in okra stored
in open plates in the sun (O2), respectively. On the other hand, bacterial count increased from 2.27x104 CFU/mL
in fresh okra to 2.72x105 CFU/mL in okra stored in polyethylene bag in the sun (O2), while okra stored in open
plates on the shelf (S1) had the highest mould count of 9.0x104 CFU/mL. Okra stored in polyethylene bag in
the refrigerator (F2) had the highest moisture content of 84.50%, viscosity of 440 cP and the lowest bacterial
and mould counts of 1.15x104 and 4.0x103 CFU/mL, respectively. Mean sensory scores in respect of colour,
smell, texture and general acceptability showed that samples stored in the refrigerator scored higher in all
attributes and had higher acceptability at the end of the storage period, which compared favourably with fresh
okra fruits.
Key words: Deterioration, fresh, polyethylene, refrigeration, shelf, viscosity,
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Cite this Reference:
D.I. Gernah and A.A. Daagema, . Effect of Storage Conditons on Some Physico-Chemical and Microbiological Properties of Fresh Okra (Abelmoschus esculenta) Fruits. Current Research Journal of Biological Sciences, (4): 444-448.
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ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
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