EFFECT OF SALICYLIC ACID TREATMENT ON POLYPHENOL CONTENT ON OKRA STORED FOR FOUR DAYS
Abstract
Postharvest deterioration of Abelmoschus esculentus (Okra) leads to rapid nutrient loss, weight reduction, and decreased market quality. Salicylic acid (SA), a natural plant hormone, has been reported to enhance antioxidant activity and extend postharvest life in fruits and vegetables. This study aimed to evaluate the effect of different concentrations of salicylic acid (1 mM, 2 mM, 3 mM, and 4 mM) on the total phenolic content (TPC), total flavonoid content (TFC), and weight retention of okra stored under cold conditions for 4 days (96 hours). Okra pods were soaked in SA solutions, refrigerated, and later analyzed for TPC and TFC using spectrophotometric assays, while weight changes were monitored at the start, after 96 hours, and after dehydration. The results showed that 4 mM SA treatments significantly enhanced antioxidant retention in TPC compared to the control, with 3 mM SA recording the highest TFC after short-term storage, while 2 mM and 3 mM treatments exhibited the best weight retention. In contrast, 4 mM SA showed reduced effectiveness, suggesting a concentration-dependent effect. In conclusion, salicylic acid treatment preserved antioxidant compounds and reduces weight loss in Okra during short-term storage, with 3 mM identified as the most effective concentration. It is recommended that moderate 3 mM SA concentrations be applied in postharvest handling of okra to improve quality and shelf-life.
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