Okra has a very high respiration rate at warm temperatures and 

   deteriorates rapidly. It can be stored for around 10 days with 

   careful attention to handling, temperature and relative humidity

   levels. Okra bruises easily resulting in blackening around the

   bruised area. It is also very sensitive to ethylene damage and is

   also sensitive to chilling injury at temperatures below 7ºC (45ºF).

   Okra should not be top iced or sprayed with water.

   Recommended Post Harvest Temperatures
   7ºC to 10ºC (45º -50º F) and 90% to 95% relative humidity.

 

   Packaging Method:
   To protect the vegetable from damage caused by ethylene, we recommend that PEAKfresh carton liners be used to

   package okra so long as there is reasonable certainty that temperature control can be maintained. The PEAKfresh

   carton liners should be folded closed at the top to enclose the produce. Where there is a risk of poor temperature

   control, we recommend that okra be packaged using separate sheets of PEAKfresh film to either individually wrap

   the okra or to use as a sheet underneath and over the top of boxed okra Pay careful attention to temperature settings

   to avoid chilling injury and surface decay.

 

   Storage Temperatures:
   7º to 10ºC (45º – 50ºF) 90% to 95% humidity

 

   Important Please Read:
   All recommendations for the use of PEAKfresh products are given in good faith and based on proven field

   experience.  Packaging method storage temperatures and humidity levels, transit and destination conditions are 

   factors likely to affect the performance of PEAKfresh products and no liability for indirect or consequential damage

   can be accepted. We recommend that PEAKfresh products be trialed under local conditions before introduction to

   large scale commercial applications.