Botany
Permanent URI for this collectionhttp://repository.kln.ac.lk/handle/123456789/3747
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Item Quality of minimally processed modified atmosphere sorted bell pepper, as affected by pre treatments(2015) Ediriweera, S.; Abeywickrama, K.P.; Latifah, M.; Othaman, F.; Hussin, R.; Tham, S.Minimally processed bell pepper strips stored at 8-100C for seven days were evaluated for variation in color, in package gases, firmness, physicochemical sensory and microbiological quality. Bell pepper strips were treated with sodium chloride, calcium chloride, sodium chloride+calcium chloride or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not drastically affect the physicochemical properties (titratable acidity (TA), total soluble solids (TSS) and pH) when compared to the control. A slight discoloration of bell pepper was evident, indicated by decreasing L*, a* and b* values. Variations in firmness were observed. Fair-ly high level of CO2 accumulation was evident inside packages where O2 concentration displayed a declining trend. Sensory attributes generally declined with time but were within acceptable limits. Microbial counts were within safe-to-consume limits for all samples within the storage period. All pretreatments tested had no drastic effect on sensory properties and maintained low microbial counts, however 1% sodium chloride pretreatment was more successful in retaining higher sensory properties and maintaining lower microbial counts by the end of stor-age period than the other pretreatments.Item Quality assessment minimally processed immature jackfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments(Association of Food Scientists & Technologists, India, 2015) Ekanayaka, H.; Abeywickrama, K.P.; Jayakody, R.; Herath, I.Abstract Degree of browning, firmness, sensory properties and microbiological quality of minimally processed immature jakfruit were investigated on initial and seventh day after stor- age at 5–7 °C. Samples were pretreated with 0.5 % and 1 % sodium metabisulphite, 1.5 % citric acid+1.5 % ascorbic acid, 3 % citric acid, 3 % ascorbic acid and packed in polystyrene packages and over wrapped with polyvinylchloride (PVC) stretch film before storage. When degree of browning in rela- tion to absorbance was assessed, immature jakfruit pretreated with 1.5 % citric acid+1.5 % ascorbic acid showed the lowest absorbance at 420 nm among all pretreated samples indicating low browning in samples. At 450 nm, minimally processed immature jackfruit samples pretreated with 1.5 % citric acid+ 1.5 % ascorbic acid showed the highest reflectance (indicating lowest absorbance) compared to other treatments. Variations in firmness were observed after treatment. Microbial counts were within safe-to-consume limits while coliforms were not detected in any of the samples. Erwinia aphidicola and Bacillus subtilis were identified from minimally processed immature jakfruit samples using molecular tools. 1.5 % citric acid+1.5 % ascorbic acid, 1 % sodium metabisulphite and 3 % citric acid were relatively more successful in retaining acceptable sensory quality of jakfruit even after 7 days of storage. Above pretreatments could be recommended during minimal processing of immature jakfruit meant for local sale in supermarkets where cold storage is available.