NUTRITIONAL COMPOSITION OF SOME NEWLY DEVELOPED OKRA {Abelmoschus esculenttts (L.) Moench) VARIETIES, HYBRIDS AND THEIR PARENTS AS INFLUENCED BY STAGE OF HARVESTING
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Date
1999
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Mahatma Phule Krishi Vidyapeeth, Rahuri.
Abstract
The present investigation was undertaken to analyse the
fruits of 13 promising okra cultivars and hybrids for their nutritional
and biochemical characteristics, as influenced by the stage of harvest
maturity. The fresh fruits of 13 okra cultivars were obtained from the
senior Vegetable Breeder, M.P.K.V., Rahuri, and were analysed by
following standard procedures. Significant variation was observed with respect to the
contents of moisture, crude fibre, crude protein, ash (mineral matter),
calcium, iron, total sugars, and vitamin C at different stages of
harvest-maturity.
Whereas the contents of moisture, crude protein, ash
(mineral matter), Ca, Fe, P, and vitamin C decreased with an
advancement in the stage of harvest-maturity from 4th to 12th day
after the fruit set, the content of crude fibre increased significantly.
There was no marked difference in the contents of reducing, non
reducing and total sugars, as the pods matured.
The data pertaining to chemical nutrients at different
stage of harvesting, viz. 4th, 6th, 8th, 10th and 12th days, indicated
that okra fruits had the optimum nutrient contents when they were
harvested between 6th and 8th day after the fruit set. At the 6th day
stage, the moisture content ranged from 87.10 to 90.49% and was
highest in cv. Punjab Padmini (90.49%); similarly the crude fibre
content ranged from 5.91 to 9.63%, and was highest in cv. Arka
Anamika (9.63%); the crude protein content varied from 14.43 to
18.71% and was maximum in cv. RHROH-4 (18.71%); the ash
(mineral matter), content ranged from 9.12 to 11.41 % and was highest in cv. RHROH-4 (11.41%); the calcium content varied from
(215 to 262 mg/100 g) and was maximum in cv. RHROH-4 (262 mg
/100 g); iron varied from 8.17 to 10.54 mg/100 g, with maximum
iron in cv. RHROH-4 (10.54 mg/100 g); the phosphorus ranged from
278 to 401 mg/100 g, and was highest in hybrid RHROH-5 (401
mg/lOOg); the total sugar ranged from 7.36 to 10.10% and was
highest in RHROH-4 (10.10%); and the vitamin C content ranged
from 10.49 to 17.22 mg/lOOg, and was highest in cv. RHROH - 1
(17.22 mg/lOOg).
Significant variation in the chemical constitutents of 13
okra cultivars indicated that high nutritional quality cultivars of okra
can be developed through breeding and selection.
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