Physiological Changes in Okra (Abelmoschus esculentus L.) by Postharvest Application with Hexanal Containing Aqueous Formulations
Shubham Sachdeva *
Department of Vegetable Science, Horticultural College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.
T. Sumathi
Horticultural College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.
P. Irene Vethamoni
Horticultural College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.
R. Sivakumar
Department of Crop Physiology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.
C. Sharmila Rahale
Centre for Agricultural Nanotechnology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.
H. Usha Nandhini Devi
Centre for Post-harvest Technology, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: Okra is a vegetable that holds a significant share in both domestic and export markets, but it is prone to desiccation and fungal spoilage, leading to a short shelf life. A laboratory study was undertaken to determine the effects of hexanal containing aqueous formulation to improve the shelf life of okra with the objective to maintain the best quality of pods for end consumer acceptance.
Study Design: Factorial Completely Randomized Design was followed with three replications.
Place and Duration of Study: The study was conducted in laboratory conditions, Department of Vegetable Science, Horticultural College and Research Institute, Coimbatore during 2021-2022
Methodology: In this study, TNAU released nanoformulation– TNAU FRUITY FRESH – ENHANCED FRESHNESS FORMULATION consisting of 2% Hexanal, 10% Formulation ingredients, 88% Deionized filler. and hexanal was used at varying concentrations for imposing treatments on freshly harvested, uniform sized undamaged tender pods of bhendi hybrid COBh H4 (TNAU released hybrid) using spray and dip methods under ambient and cold storage conditions and physiological parameters were assessed.
Results: As per the investigation, 2% Enhanced Freshness Formulation using dip method in cold storage conditions slower the physiological loss in weight, preserves the L*, a*, b* value, extend the shelf life and preserved the quality for consumer acceptance during storage 9 days as compared to control.
Conclusion: The study gave the knowledge of hexanal containing aqueous formulation and their effectiveness to use as post-harvest technology tool for okra.
Keywords: Okra, nanoformulation, post-harvest, enhanced freshness formulation, hexanal
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References
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