Abstract
This paper repoerts the effects of cultivar, maturation, and various temperatures on the quality of Okra pos (Hibiscus esculentus L.) after harvest. In addition, the effects of blanching temperature and time on the quality of frozen okra pods were investigated.It was found that marked variances was in viscosity among samples of culivars and that sc-ascorbic acid content and viscosity decreased with advance of maturation of pods. The harvest time for optimum maturity of okra pods was 4 th to 6th day after flowering and the storage at 10°-12°C was better on the point of freshness and the retention of ascorbic acid and viscosity. But the decrease of ascorbic acid and chilling injury, browning of seeds and pods, occurred below 10°C storage.On the freezing storage of okra pods, it was found that whole pods blanched with boiling water for 3 min. were more effective on keeping quality than pods cut in round slices and its quality was kept about 5 months at-18°C.
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