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Author: search.filters.author.Jayawardena, B.

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    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, Faculty of Science, University of Kelaniya, 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.
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    Effect of Cinnamic Acid and Modified Atmosphere Packaging on Storage Life of Pleurotus Ostreatus (Oyster Mushrooms)
    (University of Kelaniya, 2013) Jayawardena, B.; Silva, H.A.P.
    In Sri Lanka Oyster mushroom (Pleurotus ostreatus) is a popular cultivated variety of mushrooms. It is considered as a good source of proteins and fiber. The shelf life of Pleurotus ostreatus is short and it deteriorates rapidly due to browning and microbial infestations. Polyphenol oxidae is the enzyme responsible for enzymatic browning. Polyphenol oxidase inhibitors are used to inhibit the browning reaction. Cinnamic acid is an inhibitor of polyphenol oxidase of mushroom. In the current study cinnamic acid treatment and modified atmosphere packaging were used to extend the storage life of Pleurotus ostreatus. The ID50 value of cinnamic acid for polyphenol oxidase of Pleurotus ostreatus was 3.42 mM. Mushrooms were dipped in 0.50 mM, 1.25 mM and 2.00 mM solutions of cinnamic acid and stored in polyethylene bags for 4,7, 11 and 14 days at 4ºC . After the storage period the organoleptic properties were evaluated. After 07 days of storage product started to deteriorate in the controls and some treated samples. Mushrooms treated with a cinnamic acid concentration of 1.25 mM and packed in polyethylene bags and stored at 4º C maintained the organoleptic properties up to 11 days. The storage life of Oyster mushroom can be extended up to 11 days at 4º C using 1.25 mM cinnamic acid dipping and packaging in 150 gauge (38 μm) polyethylene bags with 3:1 surface area to weight ratio.