Acta Scientiarum Polonorum Technologia Alimentaria

Background. Okra (Abelmoschus esculentus L.) is regarded as a good source of carbohydrates, protein, lipids, fiber, vitamins, and minerals. It also presents significant antioxidant capabilities, mostly due to its substantial amounts of vitamin C, chlorophyll, β-carotene, and phenolic. However, a high variation in the characteristics and composition of okra fruit has been reported among different harvest stages.
Material and methods. Data on physical parameters, nutritional values, content of bioactive compounds, and antioxidant activity of the “Mai Vang” okra variety cultivated in Vietnam were recorded from 5 to 17 days after flowering at an interval of 2 days.
Results. The results demonstrated that quick fruit development occurred between 11 and 17 days, and fruits at this stage were of highest fresh weight, length, diameter, and firmness. However, the okra at the stage of 15 days old had the optimum value of nutritional components (protein and lipid) and bioactive substances (β-carotene and phenolic), as well as antioxidant activity, which is very suitable for processing food products.
Conclusion. The findings are useful for understanding the change in physicochemical properties and the accumulation of nutrients and bioactive compounds in okra fruits during maturation. They can also help in identifying the best stage of maturation for the production of healthy products.