Botany
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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 Basil oil plus aluminium sulfate and modified atmosphere packagingcontrols Crown rot disease in Embul banana (Musa acuminata, AAB) during cold storage(Elsevier, 2017) Siriwardanaa, H.; Abeywickrama, K.; Kannangaraa, S.; Jayawardena, B.; Attanayake, S.tEffect of basil oil spray treatment in combination with modified atmosphere packaging was investigatedin controlling crown rot and extending the shelf life of Embul banana (Musa acuminata, AAB) at 12–14◦C.Embul banana fruits were treated with 1% aluminium sulfate, 1% aluminium sulfate + 0.4% basil oil and dis-tilled water (control). Treated banana samples were packed in Low Density Polyethylene bags and storedat 12–14◦C. In-package gases were analysed after 14 days of cold storage. Physicochemical properties,nutritional properties, sensory properties and crown rot disease severity as well as residues in treatedbanana peel were determined in ripening induced fruits. Test marketing trials were conducted in fruit out-lets in Dambulla and Kiribathgoda, Sri Lanka where treatments were provided to consumers and staff toobtain feedback on the quality of treated banana. At the end of 14 days, O2in packages remained between3.1–3.7% while CO2varied from 4.2 to 4.7%. 1% aluminium sulfate + oil treatment significantly controlledcrown rot disease compared to others. Most of the physicochemical, sensory properties of aluminiumsulfate + basil oil treated banana were not significantly different compared to control whereas nutritionalproperties of treated samples showed no drastic changes compared to control. Treated samples scoredhigher for peel colour and taste over control samples, by staff and consumers of fruit outlets. Consumerspreferred basil oil treated banana over untreated due to their sweet and pleasant taste. Insignificantamount of residues persisted in treated banana. This current safe, eco-friendly treatment strategy couldbe recommended in preparing Embul as well as other banana varieties belonging to Musa acuminata, AABgroup for commercial scale export to various destinations which require a transit time of two weeks.Item Effect of Ocimum basilicum oil plus modified atmosphere packaging of quality of Embul banana(2016) Abeywickrama, K.; Siriwardana, H.; Kannangara, S.; Jayawardena, B.Item Effect of alum in combination with vacuum packaging in extending the shelf life of Embul banana(Faculty of Graduate Studies, University of Kelaniya, 2015) Siriwardana, H.L.S.; Abeywickrama, K.P.; Kannangara, S.; Jayawardena, B.Crown rot disease is the major post harvest disease in Embul banana causing severe post harvest loss both in terms of quality and quantity. Due to hazardous effects of fungicides, use of eco-friendly methods of controlling crown rot disease are being investigated throughout the world. In this study, efficacy of alum (sodium aluminium sulphate) in combination with vacuum packaging was investigated in extending the shelf life of Embul banana at cold temperature. Approximately 85-day mature Embul banana hands were washed with 1% alum (w/v) solution and control was washed only in water. Treated and control fruits were packed in Low density polyethylene bags, air inside bags were removed using a vacuum and placed in fibre board cartons and stored in a cold room at 12-14 ºC. Each treatment comprised 8 replicate boxes each with 5 hands. In-package gases were analysed on initial day and every seven days thereafter up to 28 days of storage. Physicochemical and sensory properties and crown rot disease severity (CRS) were determined in ripened fruits after each storage period. Medium (50 kg) and large scale (100 kg) test marketing trials were conducted at fruit outlets in Dambulla and Kiribathgoda, Sri lanka by providing treated Embul banana samples to consumers and staff to obtain feedback on the quality of treated banana. Crown rot disease severity was low (CRS index < 1) in alum treated samples compared to control after 28 days. Physicochemical and sensory properties were unaffected by alum+vacuum packaging treatment. Oxygen within packages was maintained between 3.3 - 4.4 % while CO2 % varied between 3.9 - 4.0 %. In medium and large scale test marketing trials, treatment controlled crown rot disease to a fair extent and obtained higher score values from the customers and staff of fruit outlets for the sensory properties compared to control. Therefore, this eco-friendly treatment method could be adopted for effective control of crown rot disease and to extend shelf life of Embul banana up to one month.