Botany
Permanent URI for this collectionhttp://repository.kln.ac.lk/handle/123456789/3747
Browse
5 results
Search Results
Item Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and determination of basil oil residues by GC-MS(Journal of Science of the University of Kelaniya Volume:10, 2019) Siriwardana, H.; Abeywickrama, K.; Kannangara, S.; Jayawardena., B.The effectiveness of basil oil on the nutritional properties of Cavendish banana and chemical composition of basil oil and oil residue levels of treated banana fruits were evaluated in this study. Cavendish banana hands were treated with 1% alum (w/v), 1% alum (w/v) + 0.4% Ocimum basilicum (basil) oil, distilled water (control) and packaged in Low Density Polyethylene (LDPE) bags and stored at a cold room at 12-14ºC. After two weeks of cold storage banana were induced ripened and nutritional contents of treated Cavendish banana were determined. Gas Chromatography - Mass Spectrometry (GC-MS) was instrumental in identifying the chemical constituents of basil oil as well as residues in basil oil treated Cavendish banana peel after two weeks of storage at 12-14ºC.1 Nutritional properties of basil oil treated Cavendish banana showed no adverse changes compared to control. Methyl chavicol (estragole) was the most abundant component (74.44%) of basil oil followed by linalool (15.01%). GC-MS data revealed that negligible amount of residues of basil oil retained in treated Cavendish banana after 14 days. Basil oil treatment and subsequent modified atmosphere packaging of Cavendish banana is recommended as an ecofriendly strategy for air freight or long distance transport over land.Item Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and determination of basil oil residues by GC-MS.(Journal of Science 2019, Department of Botany, University of Kelaniya, Sri Lanka, 2019) Siriwardana, H.; Abeywickrama, K.; Kannangara, S.; Jayawardena, B.The effectiveness of basil oil on the nutritional properties of Cavendish banana and chemical composition of basil oil and oil residue levels of treated banana fruits were evaluated in this study. Cavendish banana hands were treated with 1% alum (w/v), 1% alum (w/v) + 0.4% Ocimum basilicum (basil) oil, distilled water (control) and packaged in Low Density Polyethylene (LDPE) bags and stored at a cold room at 12-14ºC. After two weeks of cold storage banana were induced ripened and nutritional contents of treated Cavendish banana were determined. Gas Chromatography - Mass Spectrometry (GC-MS) was instrumental in identifying the chemical constituents of basil oil as well as residues in basil oil treated Cavendish banana peel after two weeks of storage at 12-14ºC.1 Nutritional properties of basil oil treated Cavendish banana showed no adverse changes compared to control. Methyl chavicol (estragole) was the most abundant component (74.44%) of basil oil followed by linalool (15.01%). GC-MS data revealed that negligible amount of residues of basil oil retained in treated Cavendish banana after 14 days. Basil oil treatment and subsequent modified atmosphere packaging of Cavendish banana is recommended as an ecofriendly strategy for air freight or long distance transport over land.Item Morphological Characterization and Molecular Identification of Stem-end Rot Associated Fungal Species Isolated from ‘Karutha Colomban’ Mango Fruits in Sri Lanka(The Journal of Agricultural Sciences - Sri Lanka, 2019) Ekanayake, G.; Abeywickrama, K.; Daranagama, A.; Kannangara, S.Purpose: Stem-End Rot (SER) is one of the most frequently found mango postharvest diseases in many countries including Sri Lanka. Availability of a significantly detailed study on morphological and molecular characterization of the SER associated fungal species is comparatively low. The present study has been carried out considering the above fact. Research Method: SER disease associated fungi were isolated and identification was carried out using morphological characteristics. Identification was confirmed by phylogenetic analysis of newly generated ITS sequencing data using Maximum Likelihood (ML) with RAxML software (Ver.8.2.10). Findings: From the morphological studies it was observed that the fungal isolates SER1, SER2, SER3 and SER6 produced conidia on Potato Dextrose Agar. Both morphological and molecular results revealed that the isolates of SER1, SER4, SER5, and SER6 which were isolated from diseased Karutha Colomban mango fruits with SER (in Sri Lanka) belong to Lasiodiplodia sp., Nodulisporium sp., Xylaria feejeensis and Pestalotiopsis sp. respectively. Both SER2 and SER3 were confirmed as Phomopsis sp. During the present study two new fungal species (Xylaria spp. and Nodulisporium spp.) were also identified for the first time from SER of Karutha Colomban mango fruits. Research Limitations: The pathogenicity of these isolates will be tested in near future, since the study was mainly focused on the isolation and identification of the SER associated fungal species. Originality/ Value: Results of the present study will be very valuable for stakeholders in Agricultural sector, before designing control strategies at post-harvest level in order to minimize the loss and extend the storage life of mango.Item Antifungal activity of Croton aromatics L. in vitro, against post-harvest fungal pathogens isolated from tropical fruits(Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, 2016) Wijesundara, S.A.D.T.L.; Kannangara, B.T.D.S.P.; Abeywickrama, K.Item Effect of Ocimum basilicum oil plus modified atmosphere packaging of quality of Embul banana(2016) Abeywickrama, K.; Siriwardana, H.; Kannangara, S.; Jayawardena, B.