Influence of Acoustic waves on the shelf-life quality of Okra (Abelmoschus esculentus L. Moench)
No Thumbnail Available
Views
...
Downloads
1
Date
2023
Authors
Danilyn M. Perez
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Okra (Abelmoschus esculentus L. Moench), a widely used vegetable and possesses short shelf life was treated with acoustic waves. This research study investigates the effects of acoustic waves on the shelf-life quality of okra. The objective was to assess the impact of acoustic wave treatment on key parameters related to okra's shelf life, including surface, color, firmness and weight.
The okra samples were subjected to different durations of acoustic wave exposure: zero hours (controlled), four hours and six hours. The samples were stored under two conditions: chilled and ambient. The effects of acoustic wave application were determined by measuring surface color, firmness and weight.
Analysis of Variance (ANOVA) indicated that acoustic wave treatment had, significant effect on the shelf life quality of okra. Compared to untreated samples, those exposed to acoustic waves exhibited minimal changes in surface color and maintained firmness over time in both chilled and ambient conditions, However, a significant difference in weight loss was observed only in the chilled condition. The shelf-life of acoustic wave-treated okra in the chilled condition extended up to 10 days while maintaining quality, whereas the untreated samples lasted for 8-9 days. In the ambient conditions, the shelf-life acoustic wave treated samples was 6 days, whereas the untreated samples lasted only 3-4 days.
This study contributes to our understanding of the potential benefits of acoustic wave treatment in preserving the shelf-life quality of okra. Further research is recommended to explore the optimal duration of acoustic waves for other crops.