Babarinde G.O., Fabunmi O.A

AGRICULTURA TROPICA ET SUBTROPICA VOL.
42 (4) 2009
EFFECTS OF PACKAGING MATERIALS AND STORAGE TEMPERATURE ON

QUALITY OF FRESH OKRA (ABELMOSCHUS ESCULENTUS) FRUIT
BABARINDE G.O., FABUNMI O.A.
Abstract
The effect of packaging materials on weight loss, colour, titratable acidity, microbial load, moisture, ascorbic acid,
pH and ash contents of okra (Abelmoschus esculentus) was studied during storage at room (28 ± 2°C) and
refrigerating condition (15 ± 2°C) using three different packages (open plastic bowl (which served as control),
plastic sieve over-wrapped with low density polyethylene bags, low density polyethylene bags (LDPE) –
15 × 15 cm). The experiments were set up in a split plot design with storage medium being main plots and
packaging material being sub-plots. The results showed that packaging materials had a significant (p < 0.05) effect
on weight loss, firmness, pH and ascorbic acid. Ash content was better preserved in low density polyethylene
(LDPE) bags stored in both storage media. Okra stored in polyethylene followed by plastic sieve container
controlled weight loss and delayed senescence significantly (p < 0.05). The results of the chemical analysis showed
a decrease in pH from 6.7 to 5.5, increase in titratable acidity and decrease in ascorbic acid content under both
storage conditions. Ascorbic acid was however more retained in polyethylene at refrigerating condition than its
control counter part. Fruit rot was noticed on the twelfth day of storage. Result of total viable count showed growth
increase in polyethylene samples during storage than the control under room condition. LDPE packaging material
however extended okra marketable life with lowest weight loss up till the ninth day at room temperature and more
than 9 days under refrigerating condition. Therefore, our results indicate that LDPE was better than other storage
materials in okra storage, with refrigeration better than room condition storage medium.
Key words: okra (Abelmoschus esculentus), packaging materials, low density polyethylene, ambient temperature,
refrigerating condition, storage period
INTRODUCTION particularly desirable in soup and it is believed to be a

significant source of protein in the tropics (Con-
The importance of fruits and vegetable cannot be statinides, 1976). It is also a good source of fibre as
overemphasized. The vitamin content in fruits and indicated in the treatment and prevention of many
vegetable is known to be nutritionally superior when diseases including colon cancer.
compared to many cereal and leguminous crops (FAO, Commercially, fresh pods are usually marketed in open
1992). They are highly perishable due to high water streets markets or supermarket without any kind of
content and thereby susceptible to rapid deterioration temperature or humidity control. Consumers identify the
soon after harvest, therefore they have to be properly loss of fruit quality by the external yellowing and by the
packaged and stored if not consumed immediately. toughening or lack of tissue rupture of the apical pod
Traditionally, storage materials such as calabash, when twisted with fingers (Finger et al., 2008).
earthen pots, and basket have been used for the purposes Due to increase in demand of fresh fruits and
of extending shelf life few days after harvest (Kordylas, vegetables, there is needed to develop improved method
1991). for maintaining product quality and freshness. Loss in
Okra (Abelmoschus esculentus) is one of the most quality and limited shelf life are major problems faced
important vegetables grown in Nigeria. It is easy to in marketing fresh okra in Nigeria due to its high
cultivate and grows well on almost all parts of the respiration rate at warm temperature. In order to extend
countries because of its nutritional content and the shelf life of okra, it is essential to package it in
medicinal potentials (Moreason and Bullard, 1974). appropriate packaging materials to reduce the rate of
Okra left for more than two days tend to become fibrous respiration.
and unsuitable for direct use, thus proper packaging and In banana, the modified atmosphere generated by
storage allows for a better quality and extends shelf life wrapping bananas in non perforated polyethylene bags
for some days (Schippers, 2000). Inadequate storage of resulted in less visible symptoms of chilling when
okra results in fading of colour by oxidation and compared with control fruits (Nguyen et al., 2004)
enzymatic activities which affect the commercial value The present investigation was therefore carried out to
of fresh okra when stored at room temperature (Isiong, develop a modified atmosphere packaging system and
1997). When okra is used for local dishes, it is for the investigate the effect of packaging materials on the
purpose of providing flavour, thickening and colour physical and chemical properties and the micro-flora of
(Adom et al., 1996). Its stringy gum-like consistency is okra.
151
AGRICULTURA TROPICA ET SUBTROPICA VOL. 42 (4) 2009
MATERIALS AND METHODS about 10 ml of nutrient agar was gently dispensed on it.
The plate was swirled gently and was inverted after it
Freshly harvested okra (47.4 variety) was purchased had solidified. The plates were inverted and incubated at
from a commercial farm at Gambari Village, Surulere 37°C for 24 hours. The colonies were counted and the
Local Government, Ogbomoso, Nigeria. The packaging number of colonies per plate was multiplied by the
materials: low density polyethylene bag was obtained dilution factor to obtain the total viable counts per ml of
from a sachet water company in Ogbomoso and plastic the original sample.
sieve and bowl containers were purchased from a plastic
store in Ogbomoso. Fruits of average dimension 50– Statistical analysis
70 mm long and 12–15 mm diameter were selected for The experiment was set up in split plot design. Data
the study. The fruits were sorted for size, colour and generated were subjected to analysis of variance
physical damage. These were later packaged in low (ANOVA) using SAS Software package (SAS Institute,
density polyethylene (15/15 cm), plastic sieve type 1985). Significant means were determined with the aid of
container over wrapped with low density polyethylene Fischer’s Least significant difference (LSD) at 5%
and plastic bowl container which was left open as probability level.
control. Each container contained 20 fruits of okra. The
packaged samples were kept at both ambient
temperature (28 ± 2°C) and refrigerating condition RESULTS
(15 ± 2°C) in a thermostatically controlled fridge.
Loss in weight
Analysis Generally weight loss progressively increased with
Samples from each treatment were removed from storage time and was higher in unwrapped bowl samples
storage every 3 days for assessment. Moisture, ash, pH stored at ambient and refrigeration conditions as shown
values and titratable acidity of all samples were in Table 1. There was significant difference in weight
determined using the AOAC official methods of loss of okra stored in the open bowl and those stored in
analysis (AOAC, 1990). LDPE and plastic sieve over-wrapped with LDPE.
The colour of okra samples was evaluated using the About six percent of the weight was lost by the third
Jenway colorimeter (model 6051) on the milled samples. day in the control sample while about 3 percent was loss
The iodine titration method was used to determine the in the polyethylene when stored in the fridge, whereas
vitamin C content of okra as described by Jacobs (1999). bowl weight loss was 8.1%, while LDPE weight loss
was 1.1% under room condition. At the end of 9 days,
Weight loss the control samples lost 27.3% and 37.2% of their
Weight loss of okra was recorded to an accuracy of original weight while samples stored in polyethylene
0.01 g using a Mettler balance model P1200 and per- lost just 3.9% and 5.8% of their original weight, when
centage weight loss was calculated thus stored under fridge and room conditions respectively.
(Initial weight - final weight) Moisture and ash contents

% Weight loss = × 100
Initial weight The trend of moisture content of stored okra is
represented in Table 2. Moisture content decreased with
Total viable count storage period, with greater decrease in room condition
Total microbial count was obtained by pour plate than fridge. The initial moisture content of okra was
method using nutrient agar as the growth medium. 1 ml about 88%. After nine days of storage, the moisture
of the diluent was poured into sterile Petri dishes and content of okra ranged between 84.4% and 85.4% for
Tab. 1: Effects of storage medium and packaging material on percentage weight loss of stored okra fruit
Storage duration (days )±
Storage medium Packaging material
3 6 9
Fridge Bowl 6.3 ± 0.0a 16.3 ± 0.0a 27.3 ± 0.0c
LDPE 3.1 ± 0.0c 3.8 ± 0.0c 3.9 ± 0.0a
Sieve 3.8 ± 0.0b 5.6 ± 0.0b 14.6 ± 0.0b
Room Bowl 8.1 ± 0.0a 18.3 ± 0.0a 37.2 ± 0.0c
LDPE 1.1 ± 0.0c 4.5 ± 0.00 5.8 ± 0.0a
Sieve 5.7 ± 0.0b 12.86 ± 0.0b 22.9 ± 0.0b
± = standard deviation; Bowl = unwrapped plastic bowl; LDPE = low density polyethylene bags; Sieve = over-
wrapped with low density polyethylene bags
For each of the storage medium, means carrying similar alphabets within the column are not significantly different
(LSD at 5% probability).
152
Tab. 2: Effects of storage medium and packaging material on percentage moisture content of stored okra fruit
Packaging Storage duration (days )
Storage medium
material 0 3 6 9
Fridge Bowl 87.8 ± 0.1 87.65 ± 0.2a 85.7 ± 0.1b 84.4 ± 0.2c
LDPE 87.8 ± 0.1 86.8 ± 0.1b 86.0 ± 0.0a 85.4 ± 0.1b
Sieve 87.8 ± 0.1 87.6 ± 0.1c 85.4 ± 0.1b 85.0 ± 0.0a
Room Bowl 87.8 ± 0.1 86.4 ± 0.1b 84.04 ± 0.0a 83.5 ± 0.1b
LDPE 87.6 ± 0.1 86.8 ± 0.2a 86.0 ± 0.0a 85.2 ± 0.00a
Sieve 87.6 ± 0.1 86.9 ± 0.07a 86.02 ± 0.09a 85.4 ± 0.00
Tab. 3: Effects of storage medium and packaging material on percentage Ash content of stored okra fruit
Packaging Storage duration (days)
Storage medium
material 0 3 6 9
Fridge Bowl 9.5 ± 0.0a 9.5 ± 0.0a 9.4 ± 0.0a 8.9 ± 0.0a
LDPE 9.5 ± 0.0a 9.5 ± 0.0a 9.5 ± 0.0a 9.5 ± 0.0a
Sieve 9.5 ± 0.0a 9.5 ± 0.0a 9.5 ± 0.0a 9.2 ± 0.0a
Room Bowl 9.5 ± 0.0a 9.5 ± 0.0a 9.0 ± 0.0b 7.9 ± 0.2c
LDPE 9.5 ± 0.0a 9.5 ± 0.0a 9.4 ± 0.0a 9.3 ± 0.0a
Sieve 9.5 ± 0.0a 9.4 ± 0.0a 8.4 ± 0.02c 8.3 ± 0.0b
Tab. 4: Effects of storage medium and packaging material on pH of stored okra fruit
Storage medium
material 0 3 6 9
Fridge Bowl 6.7 ± 0.0a 6.6 ± 0.0a 6.3 ± 0.0b 5.9 ± 0.0b
LDPE 6.7 ± 0.0a 6.4 ± 0.4b 6.6 ± 0.0a 5.8 ± 0.0b
Sieve 6.7 ± 0.0a 6.6 ± 0.0a 6.5 ± 0.0a 5.6 ± 0.0a
Room Bowl 6.7 ± 0.0a 6.5 ± 0.0a 6.0 ± 0.0b 5.9 ± 0.0a
LDPE 6.7 ± 0.0a 6.5 ± 0.0a 6.3 ± 0.0b 6.0 ± 0.0a
Sieve 6.7 ± 0.0a 6.6 ± 0.0a 6.5 ± 0.0a 5.9 ± 0.0a
samples stored under refrigerating condition. For samples not significant. The pH of samples stored in
stored in the room temperature (28 ± 2°C), moisture polyethylene bags after 3 days had value of 6.4 which
contents ranged between 83.5% and 87.8%, with lowest was lower than values of other samples stored in bowl
moisture content observed in okra stored in bowl for 9 and plastic sieve containers under refrigeration
days. Result of the ash content is shown in Table 3 which condition (Table 4). The titratable acidity of all samples
ranged from 7.9–9.5%. There were changes in chemical increased with storage time and control bowl samples in
composition during refrigeration and ambient fridge had the least value (Table 5).
temperature storage of okra, with best result obtained in
LDPE and poorest retention of chemical composition Effect on vitamin C
observed in bowl under both storage conditions. Table 6 showed the effect of storage and packaging on
vitamin C level of okra. The initial vitamin C content
pH and titratable acidity of fresh okra was 43.5 mg/100 g. The ascorbic acid of
Storage duration made okra to be slightly acidic; all samples decreased during storage. Though, there
however, the difference due to storage condition was was no significant difference in the ability of LDPE
153
Tab. 5: Effects of storage medium and packaging material on percentage titratable acidity of stored okra fruit
Storage medium
material 0 3 6 9
Fridge Bowl 3.0 ± 0.0a 3.0 ± 0.0b 3.2 ± 0.0c 3.4 ± 0.0c
LDPE 3.0 ± 0.0a 3.4 ± 0.0a 3.8 ± 0.1a 4.0 ± 0.0a
Sieve 3.0 ± 0.0a 3.0 ± 0.0b 3.5 ± 0.0b 3.6 ± 0.0b
Room Bowl 3.0 ± 0.0a 3.2 ± 0.0b 3.7 ± 0.0b 4.3 ± 0.1a
LDPE 3.0 ± 0.0a 3.5 ± 0.1a 3.9 ± 0.0a 4.0 ± 0.0b
Sieve 3.0 ± 0.0a 3.3 ± 0.1b 3.9 ± 0.0a 4.0 ± 0.0b
Tab. 6: Effects of storage medium and packaging material on vitamin C (mg/100 g) of stored okra fruit
Storage medium
material 0 3 6 9
Fridge Bowl 43.5 ± 0.1 43.2 ± 0.1c 42.2 ± 0.0c 42.5 ± 0.0b
LDPE 43.5 ± 0.1 43.5 ± 0.0b 43.4 ± 0.0b 43.3 ± 0.0a
Sieve 43.5 ± 0.1 43.4 ± 0.0a 43.3 ± 0.0a 43.3 ± 0.0a
Room Bowl 43.5 ± 0.1 43.0 ± 0.0b 41.2 ± 0.0b 40.2 ± 0.00
LDPE 43.5 ± 0.1 43.4 ± 0.0a 42.4 ± 0.1a 42.5 ± 0.0a
Sieve 43.5 ± 0.1 43.4 ± 0.0a 42.2 ± 0.0a 41.3 ± 0.0b
Tab. 7: Effects of storage medium and packaging material on microbial load (cfu/ml) of stored okra fruit
Storage medium
material 0 3 6 9
Fridge Bowl 6.0 × 106 6.0×108 8.5×108 8.0×108
LDPE 6.0 × 106 3.5×108 6.0×108 9.5×108
6 9 8
Sieve 6.0 × 10 1.9×10 9.0×10 1.2×109
6 7 7
Room Bowl 6.0 × 10 6.0×10 6.2×10 3.4×108
6 8 9
LDPE 6.0 × 10 3.9×10 1.8×10 1.2×109
6 8 8
Sieve 6.0 × 10 3.9×10 6.0×10 1.0×109
Bowl = unwrapped plastic bowl; LDPE = low density polyethylene bags; Sieve = over-wrapped with low density
polyethylene bags; cfu = Colony forming unit
and sieve in terms of vitamin C retention when okra was DISCUSSION

stored in the refrigerator, LDPE was a better storage
material than sieve under room storage condition. Weight loss progressively increased with storage time
and it was higher in unwrapped bowl samples. Weight
Microbial count loss of okra packed in LDPE was lower and linearly
Microbial load of okra samples increased with storage increased from day 3 to day 9. Weight loss was higher in
period under both storage conditions. LDPE performed samples stored in bowl at room temperature than samples
better than other packaging materials at 4–8 days in stored in polyethylene and the plastic sieve container
fridge. After 8 days, the performance of LDPE was under ambient condition and the difference was
poorer than bowl. Under room condition however, the significant at P < 0.05. This was due to uncon-trolled
performance of LDPE was quite poor, having higher water loss and food reserve loss from tissues of okra due
microbial count than what was obtained in sieve and to biochemical activities such as transpiration and
bowl (Table 7). respiration (Santi et al., 1992). Batu and Thompson
154
(1998) reported weight loss in tomatoes stored in films to and the bowl control samples. Ash content of samples
be related to film permeability due to transmission rates stored in the three packaging materials differed
of water vapour and this could also be associated with significantly at 5% probability level with LDPE
lower losses recorded in okra stored in polyethylene bags retaining ash content better. This was followed by
and plastic sieve containers. Samples stored at 15 ±2°C samples stored in plastic sieve over wrapped with LDPE
had the weight of okra better preserved than samples and the loss was higher in control bowl samples. Reason
stored under ambient condition. This agreed with findings for the loss in ash content was not known. Titratable
of Finger et al. (2008) who reported that lowering the acidity with storage time increased and bowl samples in
temperature of storage room decrease the weight loss in the fridge were less acidic. For samples stored in the
both poly vinyl chloride (PVC) wrapped and control room condition, the increase in titratable acidity for all
fruits with a lower rate at 5°C. packaging materials was not significant.
Variation in moisture content of fresh okra (87.7%) to There was reduction in the pH of all samples which
the one reported by the Ihekoronye and Ngoddy (1985) implies that fresh okra turned more acidic with increase
could be due to environmental and varietal difference. in storage period. LDPE samples stored in the fridge had
The moistures content of all samples decreased with the the value of 5.8 at 9 days of storage and this may be
storage time, the changes were however not significant- attributed to increase in total acids which increased the
ly different until the sixth day of storage. The moisture hydrogen ion concentration (Pantastico, 1975). Samples
loss in all packaging materials at the two storage stored in low density polyethylene and plastic sieve in
conditions was however significant (p < 0.05) after the fridge retained vitamin C better than those stored in
sixth day of storage. Samples stored in LDPE retained ambient condition and this was similar to what
moisture better than the control bowl samples. This Weichmann (1987) reported that ascorbic acid content of
could be attributed to the property of the low density stored produce generally decrease more rapidly at higher
polyethylene which exhibited good barrier to water storage temperature since it is thermo labile. Greater loss
vapour loss (Zagory, 1995) and also had the ability to of vitamin C in samples stored in bowl at 28 ± 2°C was
reduce respiration rate of vegetables which in turn due to the fact that it was exposed to oxygen and light
reduced moisture loss as reported by Lee et al. (1995). which affected the stability of vitamin C.
Finger et al. 2008 also reported that relative water Okra colour changed rapidly after the first 3 days of
content of the fruit pericarp of okra was maintained storage and later at a slower rate over the next 6 days.
through out in the storage while at 25°C the high weight Fruit sealed in LDPE changed colour more slowly than
loss was associated with significant reduction of the those stored in plastic sieve container and bowl although
water. Considering the samples stored under ambient the difference was not significant. However colour of
condition, moisture loss was greater in the control bowl samples stored in fridge at 15 ± 2°C was better retained.
samples. Plastic sieve samples retained more and a little Rapid colour loss in bowl samples stored at room
above polyethylene which was not significant. Decrease temperature could be attributed to exposure of samples
in moisture content which was more pronounced in the to atmosphere gases which results in fading out of
control samples was similar to findings of Amati et al. greenish colour (Salunkhe, 1991).
(1989) who reported moisture loss in fruit and vege- The microbial load of okra samples increased during the
tables to be due to post-harvest physiological processes storage time of all packaged samples. The microbial
such as respiration and transpiration. The ash content of load showed significant differences as storage time
produce was not affected by storage and packaging increased. The trend continued for the rest of the
material until the sixth day of storage (Table 3). The experimental study with the room polyethylene samples
LDPE bags retained ash content better than plastic sieve having the highest microbial load. This could be due
155
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Corresponding author:
Grace Oluwakemi Babarinde

Department of Food Science and Engineering,
Ladoke Akintola University of Technology,
P.M.B. 4000, Ogbomoso, Nigeria.
e-mail: [email protected]
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AGRICULTURA TROPICA ET SUBTROPICA VOL.

EFFECTS OF PACKAGING MATERIALS AND STORAGE TEMPERATURE ON

BABARINDE G.O., FABUNMI O.A.

INTRODUCTION particularly desirable in soup and it is believed to be a

(Initial weight - final weight) Moisture and ash contents

and sieve in terms of vitamin C retention when okra was DISCUSSION

Grace Oluwakemi Babarinde

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