Joyce W. Ngure

The Postharvest Performance of Okra (Abelmoschus Esculentus L. Moench): Methods of Using Hot Water Treatment, Modified Atmosphere and Storage Temperature Joyce W. Ngure

Joyce Ngure a principal research officer in the Ministry of Higher Education Science and Technology, Nairobi - Kenya, explains to the readers how Okra (Abelmoschus esculentus L. Moench) is widely grown as an Asian vegetable and is believed to have originated from Ethiopia. It is popular worldwide and has increasingly become an important vegetable in Kenya, mainly as an export crop to the European Union. Fresh okra is a popular ingredient for soups and stews where a highly viscous consistency is desired. The pods and leaves are rich in proteins, vitamins A and C and have traces of vitamins B and minerals (Calcium, Phosphorus and Iron). The okra pods are highly perishable and lose quality within a very short time at room conditions and therefore cannot be marketed for extended periods of time. Furthermore, okra develops chilling injury at low temperatures. Pods are susceptible to damage by decay microorganisms. There is little knowledge available on storage especially under rural farming conditions where modern storage facilities are not readily available. This book is highly recommended for the scholars, post-students and researchers