Abstract
Okra is a functional vegetable with good nutritional content and medicinal benefits. The red okra cultivar has a lot of fruit in a single plant but have a short harvest period, thus the weight and size of the fruit are small. One of the techniques in the improvement of okra cultivar is performed by hybridization with the introduced okra varieties that have a longer harvest period. The objective of the research is to evaluate the crosses between red okra with the introduced okra varieties and to obtain plants from the crosses that have a longer fruit harvest period character. The research was conducted at the Research Station of the Faculty of Agriculture, Andalas University from Mei to October 2019. The materials used are the local red okra genotype, Ve-022, and B-291 introduced varieties as well as two of the crosses population of SOMB291 and SOMVe022. The whole plant is a red okra cultivar and the crosses are planted in a plot with a spacing of 40 x 50 cm. The performance of the crosses was analyzed using descriptive statistics. Results showed that the plant obtained with a longer harvest period of 8 days after anthesis as much as 19 and 12%, respectively in the population of SOMB291 and SOMVe022. The increase in crop life in plants from the somb291 and somve022 populations resulted in a plant that has a greater length, diameter, and weight than the red okra population. The increase in the harvest period results in a greater length, diameter, and weight of fruit.
Highlights
Okra (Abelmoschus esculentus (L.) Moench) is one of fruit vegetable crop, commonly consumed when immature and tender in texture
The nutritional content of edible fruit consists of protein, fat, carbohydrates, minerals and fibre (Gopalan et al, 2007)
The genotypes evaluated in this research consisted of ten introduced hybrid varieties and two local cultivars (Table 1)
Summary
Okra (Abelmoschus esculentus (L.) Moench) is one of fruit vegetable crop, commonly consumed when immature and tender in texture. Okra fruit has a high nutrient content. The nutritional content of edible fruit consists of protein, fat, carbohydrates, minerals and fibre (Gopalan et al, 2007). Vitamins and minerals found are vitamin A, thiamin, pyridoxine, vitamin C, riboflavin, calcium, potassium, zinc, iron, beta carotene and folic acid (Gopalan et al, 2007; Kumar et al, 2013), indicating the importance of okra in the human diet. The okra fruit extract has hypoglycemic effects for the treatment of diabetic (Subrahmanyam et al, 2011; Amin, 2011; and Kumar et al, 2013). Okra seeds are potential as anti-fatigue as the polyphenols and flavonoids content (Xia et al, 2015), while its oil has a hypocholesterolemic effect (Sanjeet et al, 2010). Due to nutritional and medicinal value, okra known as a functional food
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