Effect of 1-methylcylopropene (1-MCP) on postharvest quality and shelf life of okra

Fresh okra (Abelmoschus esculentus L.) is a perishable vegetable, which has a short postharvest life. Loss of quality in harvested okra is usually manifested with shriveling, toughening, and chlorophyll degradation would change the color and texture of fresh okra leading to rejection by the consumer. The actions of ethylene contribute to making above changes. In this study, the effects of fumigation using 1-Methylcyclopropene (1-MCP) at concentrations of 0.5 and 1 μL L-1on the postharvest quality and shelf life of Okra (variety Haritha) were investigated. Samples were stored at 28±2 °C for 12 days. Both 1-MCP concentrations showed lower weight loss, color change and crude fibre development compared to the control. The content of total soluble solids (TSS), disease incidence, marketable ability and shelf life also exhibited higher performance with both concentrations of 1-MCP. The only parameter that was not significantly affect (p>0.05) by the treatments was disease incidence. However, weight loss, color change, crude fibre content and the TSS content were maintained at satisfactory levels by fumigating with 1-MCP at 1 μL L-1 compared to that at 0.5 μL L-1and the control. The 1-MCP at 1μLL-1 resulted in the highest value for marketable ability and the lowest disease incidence. The shelf life of the fresh okra in the control was 7 days while 1-MCP treatments at 0.5 and 1μL L-1recorded a shelf life of 9 and 11 days, respectively. The results concluded that fumigating with 1-MCP at a concentration of 1μL L-1as a pre-storage treatment would maintain the postharvest quality, suppress fiber formation and extend postharvest life of okra.