Abelmoschus

Abstract: Salinity is a major environmental stress that limits crop production worldwide. In this study, we characterized plant growth-promoting rhizobacteria (PGPR) containing 1-aminocyclopropane-1-carboxylate (ACC) deaminase and examined their effect on salinity stress tolerance in okra through the induction of ROS-scavenging enzyme activity. PGPR inoculated okra plants exhibited higher germination percentage, growth parameters, and chlorophyll content than control plants. Increased antioxidant enzyme activities (SOD, APX, and CAT) and upregulation of ROS pathway genes (CAT, APX, GR, and DHAR) were observed in PGPR inoculated okra plants under salinity stress. With some exceptions, inoculation with Enterobacter sp. UPMR18 had a significant influence on all tested parameters under salt stress, as compared to other treatments. Thus, the ACC deaminase-containing PGPR isolate Enterobacter sp. UPMR18 could be an effective bioresource for enhancing salt tolerance and growth of okra plants under salinity stress.

Abstract: “Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra” “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds “Okra” immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled It offers mucilaginous consistency after cooking Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency “Okra” mucilage has medicinal applications when used as a plasma replacement or blood volume expander The mucilage of “Okra” binds cholesterol and bile acid carrying toxins dumped into it by the liver “Okra” seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 474% “Okra” seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition “Okra” has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids The amino acid composition of “Okra” seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets “Okra” seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources “Okra” is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases The other fraction of “Okra” is insoluble fibre, which helps to keep the intestinal tract healthy “Okra” is also abundant with several carbohydrates, minerals and vitamins, which play a vital role in human diet and health “Okra” is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives “Okra” is also known for being high in antioxidants activity “Okra” has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers Overall, “Okra” is an important vegetable crop with a diverse array of nutritional quality and potential health benefits

Abstract: Okra ( Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of Okra. Okra is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. Okra immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency. Okra mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of okra binds cholesterol and bile acid carrying toxins dumped into it by the liver. Okra seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. Okra seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition. Okra has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids. The amino acid composition of okra seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets. Okra seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources. Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases. The other fraction of Okra is insoluble fibre, which helps to keep the intestinal tract healthy. Okra is also abundant with several carbohydrates, minerals and vitamins, which plays a vital role in human diet and health. Okra is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives. Okra is also known for being high in antioxidants activity. Okra has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Overall, Okra is an important vegetable crop with a diverse array of nutritional quality and potential health benefits. Key words : Okra, Nutritional, Quality, Health, Edible, Oil

Abstract: In this investigation, two okra [(Abelmoschus esculentus (L). Moench)] genotypes were used, i.e., salt-sensitive Okra-7080 and salt-tolerant OH-713. Seedlings were subjected to salt stress (EC 6 dS m−1) and supplemented with optimized concentration of silicon (150 mg L−1) to evaluate the changes in physio-biochemical and enzymatic characteristics of okra genotypes. Physiological attributes included measurement of gas exchange parameters (photosynthesis rate, stomatal conductance, transpiration rate, number of stomata and stomatal size) and relative water contents; biochemical parameters included contents of various molecules (total chlorophyll, carotenoids, proline, glycine betaine, total free amino acids and total soluble sugars, total soluble protein, total phenolics and lipid peroxidation) and enzymatic activities (superoxide dismutase, peroxidase and catalase). The results demonstrated that silicon application under saline conditions resulted in significant differences in many traits and it was concluded that silicon was useful in alleviating salt-induced deleterious effects in okra at early growth stage. It was also suggested that enhanced salt tolerance in okra was highly linked with increased osmolyte accumulation and antioxidant activities, due to exogenously applied silicon.