| Okra Postharvest
Guidline
Chief Producers
Trinidad, Barbados
Season
Year-round
Quality Criteria
Okra should be bright green, firm and free of blemishes, insect
and mechanical damage. Very young pods and fully developed pods
are of poor flavor or tend to be stringy and fibrous. Regardless
of the length, pods that are dull, flaccid and yellowish are inferior,
mainly due to a high flare content. Therefore, pods should be selected
which are 4 to 9 cm in length (1.5" to 3.5"), green, tender and
readily snap at the tip.
Varieties
Bindi, Clemson Spineless, Annie Oakley.
Post Harvest Handling System
Okra are highly perishable but with optimum post-harvest handling
systems, quality is maintained for four to seven days.
Harvesting
Due to the pod size requirements and the rapid rate of growth
and development, okra have to be harvested every one or two days
to ensure pods are within the size specification range. Okra should
not be harvested in the rain or when excessively wet. Pods should
be handled with care; rubber gloves should be used during harvesting
and handling, amateurs for harvesting, harvesting bags for collection
and ventilated field crates for transport prior to packing. On harvesting,
approximately 1 cm of stem should remain attached to the pod. Oversize
and damaged pods are to be removed from the plant, but out graded
in the field. Field crates should be light in velour, ventilated
and shallow; when full, crates should be placed in the shade and
kept dry. Sacks or bags are not to be used as these incur damage
and cause heat build-up. During transport from the field to the
packhouse, the held crates should be covered from the elements,
but have sufficient ventilation to prevent heat build-up. Due to
the perishable nature of okra, harvesting is required on the day,
or the day preceding shipment.
Export Grading and Packing
Removal of pods which show discolouration, bruising (blackening
of the ridges), chemical residue or insect damage, is required during
the grading procedures. All pods meeting the size specifications
can be loose packed into cartons (size grading into individual sizes
is not required). Okras are graded by hand on moving conveyors or
standard grading tables. Conveyor operation is more rapid than standard
tables; experienced graders line the conveyor to remove reject pods,
while the acceptable ones are allowed to continue and fill directly
into the cartons. Net weights are dependent on the importers requirements
and vary from 3.5 to 4.5 kg (8 to 10 lbs).
Packaging
One or two-piece self-locking flbreboard carton; bursting strength
200 to 2501b/in2.
Carton internal dimensions:
- 10.9 x 34 x 26.9 cm (4.3" x 13.4" x 10.6")
- 16 x 37.6 x 27.9 cm (6.3" x 14.6" x 11")
Storage and Transportation
Okra exhibit high rates of respiration which can result in the
rapid production of heat and subsequent deterioration. Unless okra
are rapidly cooled soon after packing, the heat build-up will accentuate
spoilage and cause pod blackening. Suitable cooling temperatures
are 10ø to 12øC. Okra should not be stored more than 36 hours prior
to shipment. sphere possible, aircraft pallets should be used for
transport. If aircraft containers are to be used for transport,
where ventilation is absent, the okra should be removed from cool
storage for two to three hours prior to loading of the container,
to allow condensation to evaporate from the pods. If not, prolonged
exposure to moisture, increase in pod temperature and high humidity
will result in yellowing and blackening of the ridges. Mould will
also develop on the cut stem and the pods will collapse.
 Okra
Size Grades
Okra Specifications
Market
UK, Holland, Canada
Variety
Bindi, Clemson Spineless, Annie Oakley
Size
4 to 9cm (1.5"to3.5")
Colour
Green
Condition
Fresh, firm, tender tips, free from debris.
Appearance
- No dark discoloration
- No surface mould
- No chemical residue
- No disease, bird or insect damage
- Stems cut cleanly
Market Requirements
All Markets: Require small, fresh green okra with tips which snap
readily.
Handling in Importing Country
Okra are sensitive to ambient temperatures; both low (in winter)
and high (in summer) temperatures during storage and marketing will
result in rapid deterioration of the pods. For maximum marketing
period, storage temperatures of 10ø to 12øC should be used and the
product marketed rapidly. Storage with other fruits and vegetables
which produce ethylene should be avoided.
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