Evaluation of the Properties and Shelf life of Okra Preserved in Makurdi with Ethanol Extracted Propolis
Authors
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Iorliam, I.B.
Center for Food Technology and Research (CEFTER), Benue State University Makurdi and Deparment of Biological Sciences, Benue State University Makurdi
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Ogbaji, M. I.
Center for Food Technology and Research (CEFTER), Benue State University Makurdi
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Akombo, P.M.
Deparment of Biological Sciences, Benue State University Makurdi
Abstract
The aim of this study was to evaluate the effect of different doses ofrnethanol-extracted propolis (EEP) on physicochemical changes and shelflife of okra fruits during storage in Makurdi. The experimental treatmentsrnwere done on two okra varieties (Clemson spineless and Stubby okra)rnand three concentrations of propolis (70% ethanol extracted propolisrn(EEP), 80%EEP and 90%EEP) and untreated fruits served as controls.rnFruits of uniform size and free from dirt were dipped into EEP of variedrndoses (70% EEP, 80%EEP and 90%EEP) in order to uniformly coatrnthe EEP onto the fruit surface. The untreated fruits (control fruit) werernimmersed simply in clean water. All of the fruit was air dried at ambientrntemperature before being stored for 16 days. Results revealed that thatrn90% EEP not only slowed down the metabolism process but alsornincreased the biosynthesis of the physical and chemical componentsrnsuch as weight loss, total soluble solids, pH and titratable acids. However,rn80%EEP showed promising outcomes with vitamin C and fruits firmness.rnThe study concluded that, independent of okra variety, larger quantitiesrnof ethanolic extracted propolis can be employed to preserve and maintainrnthe quality of okra fruits during storage in Makurdi.
Keywords: Propolis, okra fruits, postharvest quality, shelf-life, Nigeria.