Harvesting & post harvesting operations

Harvesting and yield

The crop starts yielding about 60 days after planting and extends to about 100 days.  Pick tender and immature pods when they are approximately 3-4 inches in length. Harvest pods on alternate days to maintain good table quality as delay in harvest increases fibre content. Do not allow old pods to remain on the plant, as it will reduce production. Under good management 15-20 tonnes of green pods can be harvested from one hectare. The fruits are to be handled carefully to avoid damage and are then graded and packed in cartons.

Uses

Young immature fruits are an important vegetable, consumed cooked or fried. The fruits can be conserved by drying, whole or sliced, or by pickling. It can also be boiled in water to make slimy soups and sauces. In Indian cooking, it is added to gravy based preparations and is very popular in South India. 

Bhindi has many industrial applications also. Bhindi mucilage is used to glaze paper and has use in confectionery. The bark fibres are locally used for fish lines and game traps. It is suitable for spinning into rope and for paper and cardboard manufacture. Roasted bhindi seeds are used as a substitute for coffee.

Nutritive Value

Bhindi is a powerhouse of valuable nutrients, including fiber, vitamin B6 and folic acid. Bhindi is rich in fibre, both soluble and insoluble. Studies conducted at University of Wisconsin , Madison, USA has revealed that the soluble fibre present in okra helps to lower serum cholesterol, reducing the risk of heart disease and helps stabilize blood sugar and binds cholesterol and bile carrying toxic wastes. Whereas, insoluble fibre helps to keep the intestinal tract healthy by improving constipation.