This work aimed to establish an operational flowchart for the minimum processing of okra, a product much consumed and produced in diverse Brazilian States. In this work two models of flowchart were evaluated. The ideal procedures for each stage of the minimum processing were determined by utilization of the following parameters: types of cut, concentration of the rinse (treatment with acid), time of centrifugation and type of the packing (PEAD the recovered polystyrene vacuum and trays with film of PVC, stored in cold chamber (5±2ºC) during eight days). On the basis of the sensorial evaluation, okra cuts with approximately 2 cm of thickness were more accepted. Among the concentrations of sanitization products, the treatment with concentrations of 100 mg L-1 of active chlorine during 10 minutes showed significant efficiency in the reduction of total coliforms, mesophiles aerobic, molds and yeast. The citric acid (1%) used during rinses, revealed themselves efficient in the withdrawal of the mucilaginous juice of immature pods. The time for okra centrifugation must be of 10 minutes. The PEAD packing with vacuum preserved the better quality of the minimum processing product. For the minimum processing of okra the following flowchart must be used: reception, selection, washing, cut, sanitization, rinse with acid, centrifugation, packing and storage.
Abelmoschus esculentus (L.) Moench; sanitization; centrifugation; packaging; storage
