Sustainable Practices for Vegetable Production in the South
Dr. Mary Peet, NCSU
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Okra

HARVEST

Okra flowers about 60 days after seed germination. Once flowering starts, pods must be harvested frequently. Within 10 to 12 days of flower opening, the pods of most cultivars become woody and inedible. 'Annie Oakley II' and 'Prelude' retain tender pods beyond this period. Pod quality of most cultivars peaks at 3 to 4 days when pods are 2.5 to 3.5 inches long. Some cultivars such as 'Emerald' were developed for the processing market and may reach 8 to 9 inches long and still be tender.

With every 18 degree F rise in temperature, pods develop twice as fast, so harvesting every other day is important in hot weather. Maturing pods suppress the development of new fruit and should not be left on the plant. Once the seeds harden in the pods, subsequent flowers are aborted. Average yields are 4 tons or 250 bushels per acre. In long-season areas, okra plants can be cut back to 6 to 8 inches above the ground to produce a second crop. This is usually done when pod quality starts to deteriorate (about August 1 in Louisiana). If plants are fertilized with nitrogen and kept picked, fruit of acceptable quality can be harvested up to frost. Almost all harvesting is done by hand because pods are tender and bruise or discolor easily.

Shipping

containers should be packed tightly enough to prevent shifting of pods during transit. Like other immature fruits, okra pods must be cooled soon after harvest to preserve quality. At 45 to 50 degrees F and 90 to 95 percent relative humidity, okra can be stored for 7 to 10 days. Pods are subject to chilling injury at lower temperatures.