Evaluation of Okra Pods Quality (Abelmoschusesculentus L.) After Reduction of Pesticides

Safaa M. Faid , Manal Mused Al-Matrafi


This study was conducted to evaluate okra pods’ quality to reduce the pesticides’ residues of indoxacarb, fenarimol, acetamiprid and chlorfenapyr by using different processes such as water washing, boiling, steaming and chemical solution for 3, 5 and 7 min. After that, the treated okras were cooked. Chemical analyses were done in okra pods raw okras after different processes. The mineral contents were determined in okra pod as raw materials. Peroxidase, color, percent of penetration depth (firmness) and zinc retention were assayed in okra after the treatments. Moreover, sensory properties and color were estimated in okra after cooking. Finally, a hazard assessment of pesticide residues in okra pods was determined after and before the cooking. The findings illustrated that the highest amount of protein and crude fiber (18.62 and 13.85%) followed by ash content and total fat were 7.21 and 2.64% respectively in okra pod as raw material. Moreover, Potassium, Calcium, Phosphorus, Magnesium, and Sulphur were higher than Sodium and Iron. The chemical composition of okra was decreased after the processing (boiling, steaming and chemical solution). These decreases might be caused by the physiological and metabolic activities within the cells of the okra pods, and at the same time due to proteolysis which was the breakdown of protein, and also the crude fiber content converted the fiber cellulose to carbohydrate. Most of the processing treatments, particularly cooking, significantly decreased the pesticide residues. Hazard index (Hi) before processing treatments ranged from 1500 to 2400. Although, Hi values were decreased after the processing treatments to reach 300, 360, 8.6 and 80, and the adverse health effects on consumers were potential. Also, the effect of the treatments on the quality characteristics of okra fruits was tested. Boiling and chemical solution improved the quality of okra pods; RAPID percentage significantly decreased to reach 3.96%; and greenness, firmness, and Zinc intake were significantly enhanced in chemically blanched okra. From the results, it could be recommended that the boiling and chemical solution treatment of okra pods to reduce the pesticide residues of indoxacarb, fenarimol, acetamiprid, and chlorfenapyr give the best results than the steaming treatment.

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