Effects of Ascorbic Acid and Pre-pa

Effects of Ascorbic Acid and Pre-packaging on Shelf-life
and Quality of Raw and Cooked Okra (Hibiscus
esculentus)

Fresh okra fruits were dipped in aqueous solutions containing 250 and
500ppm ascorbic acid (AA) or lO00ppm Tween-2O for 5 min, air-dried,
packagedandstoredat 2 °C. Blackening of the fruits dipped in the Tween-
20 solution occurred within 2 4 days of storage while the AA-treated
samples showed signs of deterioration after 20 days. Weight loss was
greatly reduced in the AA-treated okra samples.
The total chlorophyll, oxalate, fibre (hot-water-insoluble materials),
ash and moisture contents of all the treated samples remained fairly
constant. The maintenance of good quality by AA-treated samples packed
in 'cellophane' bags was reflected in all aspects of sensory evaluation for
cooked okra, even after 29 days oJ" storage. It is concluded that a
postharvest dip in 500ppm ascorbic acid can be beneficial in maintaining
texture and greenness of okra.

Results (Indonesian) 2:

Pengaruh asam askorbat dan Pra-kemasan pada Shelf-hidup
dan Kualitas Baku dan dimasak Okra (Hibiscus
esculentus)

segar buah okra dicelupkan dalam larutan air yang mengandung 250 dan
500ppm asam askorbat (AA) atau lO00ppm Tween-2O selama 5 menit, pesawat -kering,
packagedandstoredat 2 ° C. Menghitam buah dicelupkan dalam Tween-
20 solusi terjadi dalam 2 4 hari penyimpanan sementara AA-diperlakukan
sampel menunjukkan tanda-tanda kerusakan setelah 20 hari. Berat badan itu
sangat berkurang dalam sampel okra AA-diobati.
Klorofil total, oksalat, serat (air panas-larut bahan),
abu dan kelembaban isi dari semua sampel yang diperlakukan tetap cukup
konstan. Pemeliharaan kualitas yang baik dengan sampel AA-diperlakukan dikemas
dalam '