Evaluation of three Chinese Varieties of Okra (Abelmoschus esculentus L) Cultivated in Egypt

Document Type : Original Article


1 Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria Univ., Alexandria, Egypt.

2 Vegetable crops Dept., Fac. of Agric., El-Shatby, 21545, Alexandria Univ., Alexandria, Egypt.


This study aimed to investigate the ability to cultivate the high-yield new Chinese okra varieties Yuncheng (Chinese 1), Xingyun (Chinese 2) and Red Chien (Chinese 3) in Egypt and compare their characteristics (chemical composition, Functional properties, antioxidant activity, and sensory properties) with characteristics of Egyptian okra cultivars (Balady and Roumy). The results appeared that all okra variety significantly differed in the plant height character. Also, the results showed that the Balady variety was late in flowering (took the maximum days to give flowers) followed by the Chinese variety Xingyun, while, Roumy and Chinese 1 varieties were early in flowering (took the minimum days to give flowers). The results presented the superiority in fruit number was achieved by the three Chinese varieties, and the Roumy cultivar. On the other hand no significant differences were found in okra fruit weights among all varieties, while, the maximum weight of fruits per plant was recorded in the Roumy and Yuncheng (Chinese 1) variety respectively. Chinese and Egyptian   varieties of okra showed significant differences in chemical characteristics. The differences in the chemical characteristics significantly affected by the genotype and the environment and the interaction between them. Whereas the significantly (P ≤ 0.05) highest total phenolic, flavonoid contents and antioxidant activity were recorded by Chinese 3 variety (The purple okra fruits), while Balady one registered the lowest value. No significant difference could be detected in the content of chlorophyll A and B among different varieties. Moreover, the data of the functional properties showed that okra gum of different varieties is acceptable and has good water-absorbing as additive in different food products.


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