Plant and Molecular Biology

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Author: search.filters.author.Kodituwakku, T.

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    Physiological disorders of selected Citrus fruit species in Sri Lanka and their effect on fruit quality
    (JOURNAL OF HORTICULTURE AND POSTHARVEST RESEARCH, 2021) Jayasekara, A.; Abeywickrama, K.; Daranagama, A.; Kodituwakku, T.
    Purpose: This study was conducted to identify the physiological disorders and their symptoms of selected Citrus fruit species (C. sinensis, C. limon and C. crenatifolia). Furthermore, it was aimed to determine whether physicochemical and sensory properties were affected by physiological disorders. Research method: Citrus fruits with physiological disorders were observed separately for visible changes and characters were recorded and photographed. Moreover, Citrus fruits with physiological disorders were analyzed for physicochemical and sensory properties. Findings: Many physiological disorders were recorded from three Citrus fruit species including chilling injury, sun burn, stem-end rind breakdown, oleocellosis, rind disorder, puff and crease, granulation, wind injury, peteca, fruit splitting and fruit cracking. Based on the overall result of sensory analysis, it can be concluded that most of the physiological disorders in studied Citrus species appear on the peel but not adversely affect the edible internal portion of the fruits. Physicochemical properties of C. limon are not adversely affected by physiological disorders whereas C. sinensis and C. crenatifolia are affected by physiological disorders. Limitations: Availability of selected Citrus fruit species throughout the year is limited due to their seasonality. Originality/Value: This study provides novel information about the physiological disorders of some Citrus species in Sri Lanka and other parts of Asia and a future potential exists in controlling these disorders to provide healthy and quality fruits to the market.
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    In vitro antifungal effi cacy of selected essential oils in controlling fungi associated with the stem-end rot disease of mango (cv. Karutha Colomban) fruits and characterisation of antifungal components
    (Journal of the National Science Foundation of Sri Lanka,, 2020) Kodituwakku, T.; Ekanayake, G.; Abeywickrama, K; Jayakody, R.
    Karutha Colomban is one of the most delightful mango varieties popular among Sri Lankan consumers. A signifi cant postharvest loss of mango takes place every season due to diseases including stem-end rot (SER), which is caused by a group of endophytic fungal pathogens. In this research, in vitro antifungal effi cacy of diff erent concentrations of essential oils of basil, clove, and cinnamon were evaluated for their ability to control SER causing fungal pathogens of mango (cv. Karutha Colomban) as bio-safe alternatives to conventional fungicides, by conducting liquid and disc volatilisation bioassays. Major bioactive compounds of the selected essential oils were identifi ed by gas chromatography-mass spectroscopy (GC-MS). Basil and cinnamon bark oils (0.20 – 0.30 μL/mL) in liquid bioassay showed high effi cacy against Lasiodiplodia theobromae, while basil and cinnamon leaf oils (0.40 – 0.60 μL/mL) successfully inhibited Pestalotiopsis sp. Cinnamon bark oil (0.60 μL/mL) was identifi ed as the most eff ective oil against Phomopsis sp. According to disc volatilisation bioassay, vapour of cinnamon oils (0.20 – 0.40 μL/mL) was the most eff ective in controlling L. theobromae. Pestalotiopsis sp. was effi ciently controlled by clove and cinnamon bark oil (0.20 – 0.60 μL/mL) vapour. In vapour phase, clove and cinnamon oils (0.40 μL/mL) were the most eff ective against Phomopsis sp. According to GC-MS characterisation, methyl chavicol was the most abundant antifungal component in basil oil while it was (E)-cinnamaldehyde in cinnamon bark oil. Moreover, eugenol displayed the highest abundance in clove and cinnamon leaf oils. Based on in vitro studies, it could be concluded that cinnamon bark oil in liquid and vapour phases demonstrated a higher antifungal effi cacy among the tested essential oils in controlling fungal pathogens causing SER of mango.