This paper repoerts the effects of cultivar, maturation, and various temperatures on the quality of Okra pos (Hibiscus esculentus L.) after harvest. In addition, the effects of blanching temperature and time on the quality of frozen okra pods were investigated.
It was found that marked variances was in viscosity among samples of culivars and that sc-ascorbic acid content and viscosity decreased with advance of maturation of pods. The harvest time for optimum maturity of okra pods was 4 th to 6th day after flowering and the storage at 10°-12°C was better on the point of freshness and the retention of ascorbic acid and viscosity. But the decrease of ascorbic acid and chilling injury, browning of seeds and pods, occurred below 10°C storage.
On the freezing storage of okra pods, it was found that whole pods blanched with boiling water for 3 min. were more effective on keeping quality than pods cut in round slices and its quality was kept about 5 months at-18°C.

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For the apple fruit storage, the effects of the maturity and storage temperature on the incidences of storage disorders such as browning, weight loss, changes of firmness, refractometer index, titratable acid and ascorbic acid content were investigated. The fruits (Starking Delicious and Jonathan) were picked at the 4 different stages of maturing and stored for 5 months at 1°C or 5°C. The storage disorders increased in proportion to the maturity for the both varieties showing more definite effects at 1°C than 5°C for Starking Delicious.
After storage the ascorbic acid content and the ratio of ascorbic acid to total ascorbic acid in sound fruits of both varieties decreased, especially, these in browned fruits remarkably decreased. Therefore, it is expected that the storage length of the apple may be estimated by the ascorbic acid content and the ratio of ascorbic acid to total ascorbic acid.

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