HARVESTING
Timing
Depending upon the variety and season, the harvesting period varies between 45 and 65 days after sowing. Size of the pods and the stage at which they are harvested vary with the variety or hybrid and market preference. Generally, medium sized (7–10 cm long) tender pods, which can be easily snapped from the plant, are harvested. They attain this size in 4–6 days after the flower opens. As all the fruits do not mature at the same time, harvesting is carried out once in 3–4 days. Frequent picking promotes fruit development and prevents the pods from growing too large. Normally harvesting is done during morning hours. The crop can also be harvested during evening for transporting to distant markets.
Method of harvesting
The fruits are handpicked; hand gloves or cloth bags are used to protect fingers. The fruits can be harvested on all alternate days. Early harvesting results in low yields of tender fruits with a short shelf life. Flowering and fruiting intensity reduces in plants which are not regularly picked for tender pods.
Yield
Yield varies greatly depending upon the variety and season of cultivation. On an average, okra yields 7.5–10 tonnes/ha while the yield of hybrid varieties ranges from 15–22 tonnes/ha.
POST HARVEST MANAGEMENT
Grading
The fruits are graded based on size. Long fruits are preferred for fresh markets; 6–8 cm long fruits are sorted for the processing industry and export.
Packaging
For local markets, the fruits are filled in jute bags or baskets, covered, and water sprinkled over them. This helps in cooling the fruits as well as maintains turgidity, which saves the fruits from blemishes, bruises and blackening. If they are packed in airtight containers, the fruits turn pale due to the heat generated by them during transport. For export, pre-cooled fruits are packed in 2.5–5 kg perforated paper cartons that are well ventilated and preferably with a lid. Tender, dark green fruits of 6–8 cm size are generally preferred for export and they are transported in refrigerated trucks. |
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STORAGE
Shelf life of okra can be extended up to 8 or 10 days by storing the pods at 7–10 °C and 95% relative humidity. Okra is sensitive to temperatures below 7 °C even for a short time which can result in discolouration, pitting and decay. Temperatures above 10 °C cause yellowing, toughening and rapid decay. |
Preservation of seeds
Long, lustrous and well-matured okra fruits should be selected from the standing crop. A vertical cross-section should be made in them and ash inserted through the gap. The whole fruit along with the seeds are preserved till the next year or growing season using this method. Ash is widely used for covering seeds. |
Transportation
Maintenance of a cool chain from the farm to the customer is essential for transport of export commodities like okra. This can be achieved by cold storing the produce at the farm and using refrigerated trucks to transport the produce to the airport. For local markets, the produce is transported through road/rail in bamboo baskets or gunny bags. |
Uses
The tender pods are consumed as a vegetable. They are also used as a thickening agent in soups and gravies. Drying, quick freezing, canning or pickling preserves the pods. Desi okra (mucilaginous green stems) can be used in sugar precipitation and separation of impurities during cane crushing. The dry seeds contain 13–22% good edible oil and 20–24% protein. The oil is used in soap, the cosmetic industry and as vanaspati, while protein is used for fortified feed preparations. The crushed seed is fed to cattle for milk production and fiber is utilized in the jute, textile and paper industry. |
Source : Centre for Indian Knowledge Systems, Chennai
Updated on : Dec 2014 |
