Guar Gum and Sodium Chloride Coating Delays Chlorophyll Degradation in Okra During Storage at 25Oc

ABSTRACT Increasing demand for fresh okra (Abelmoschus esculentus L.) has necessitated that shelf-life be extended. Natural edible coatings do not have human safety issues associated with chemical preservatives. Extension of shelf-life due to delay of chlorophyll degradation in okra was assessed using guar gum coating alone or mixed with sodium chloride. All coatings preserved chlorophyll content over 21 days of storage in a range of 1.30- to 2.35-fold higher compared with the distilled water treated control. A modified second polynomial equation indicated a good fit model with coefficients of determination of 0.99406–0.99952, low root means standard error of 0.6746–2.3843, and Chi-square of 0.45521–5.68504. Gum coating has potential to preserve nutrients in pods while reducing the microbial load in okra. Senescence could be delayed when gums are used as coating material in okra.