Geometric Characteristics and Chemical Composition of Okra (Hibiscus esculentus L.) Grown Under Semi-arid Conditions
Titel:
Geometric Characteristics and Chemical Composition of Okra (Hibiscus esculentus L.) Grown Under Semi-arid Conditions
Auteur:
Makhadmeh, I. M. Ereifej, Khalil I.
Verschenen in:
International journal of food properties
Paginering:
Jaargang 7 (2004) nr. 1 pagina's 83-90
Jaar:
2004-12-31
Inhoud:
A Landrace and seven foreign genotypes of okra (Hibiscus esculentus L.) were grown in a randomized complete block design at Jordan University of Science and Technology (JUST) Experimental Station in northern Jordan during the 1997 and 1998 growing seasons. The pods were studied for their physical properties, chemical composition, and mineral content. Geometric characteristics of okra fruits were significantly influenced by genotypes. Mosel and Steen had higher protein content than the Landrace, being 23.19, 22.43, and 19.96% respectively. The average fruit mass of different genotypes showed a trend similar to that found in fruit volume; Vigorpak had the highest fruit mass and volume, whereas Mosel had the lowest. Number of pods per plant showed very wide range for all genotypes, which ranged between 17 and 31. Data demonstrated that the variability within individual okra genotypes may be was due to environmental effects. High variability was observed in chemical composition among different genotypes. However, the genotype having high carbohydrate content showed low fiber content. All mineral contents (Ca, Na, Cu, Mn, Zn, Mg, P, and K) varied significantly among the genotypes except for Fe content, which showed no significant differences between genotypes. Mosel genotype was found superior in its mineral contents, whereas other genotypes might be considered good source for proteins, fiber, carbohydrate and minerals. The investigated genotypes seem to be a good source of minerals for human diet. The variation in mineral contents is probably due to genotype, environment and/or genotype environment interaction.
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