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Okra:
Okra has a very high respiration rate at warm temperatures and deteriorates rapidly. It can be stored for around 10 days with careful attention to handling, temperature and relative humidity levels. Okra bruises easily resulting in blackening around the bruised area. It is also very sensitive to ethylene damage and is also sensitive to chilling injury at temperatures below 7ºC (45ºF). Okra should not be top iced or sprayed with water.
Recommended Post Harvest Temperatures
7ºC to 10ºC (45º -50º F) and 90% to 95% relative humidity.
 
Packaging Method
To protect the vegetable from damage caused by ethylene, we recommend that PEAKfresh carton liners be used to package okra so long as there is reasonable certainty that temperature control can be maintained. ThePEAKfresh carton liners should be folded closed at the top to enclose the produce. Where there is a risk of poor temperature control, we recommend that okra be packaged using separate sheets of PEAKfresh film to either individually wrap the okra or to use as a sheet underneath and over the top of boxed okra Pay careful attention to temperature settings to avoid chilling injury and surface decay.
 
Storage Temperatures
7º to 10ºC (45º – 50ºF) 90% to 95% humidity
 
Important Please Read
All recommendations for the use of PEAKfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of PEAKfresh products and no liability for indirect or consequential damage can be accepted. We recommend that PEAKfresh products be trialed under local conditions before introduction to large scale commercial applications.