Effect of Storage Conditons on Some Physico-Chemical and Microbiological Properties of Fresh Okra (Abelmoschus esculenta) Fruits

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.