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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, 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.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 Efficacy of basil oil and alum in controlling crown rot disease of Cavendish banana (Musa acuminata, AAA) during cold storage(2016) Siriwardana, H.; Abeywickrama, K.; Kannangara, S.; Attanayake, S.Effect of Ocimum basilicum (basil) oil spray treatment, alum in combination with modified atmosphere packaging (MAP) was investigated in extending the shelf life of Cavendish banana (Musa acuminata, AAA - Grand Naine cultivar) at 12-14 0C. Twelve week mature Cavendish banana fruits were treated with 1% (w/v) alum (Potassium aluminium sulphate), 1% (w/v) alum + 0.4% (v/v) basil oil, 0.5 g/L carbendazim and distilled water (control). Treated banana samples were packed in Low Density Polyethylene bags and stored at 12-14 0C. In-package gases were analysed every seven days up to 28 days of storage. Physicochemical properties (pH, firmness, TSS, TA), sensory properties (peel colour, flesh colour, aroma, flavour, taste, overall acceptability) and crown rot disease severity were determined in ripening induced fruits after each storage period. At the end of 28 days of storage O2 in all packages remained between 5.0- 5.4% while CO2 varied from 5.1 to 5.6%. Further, treatment of 1% alum+0.4% basil oil effectively controlled crown rot disease of Cavendish banana completely up to 21 days. Most of physicochemical and sensory properties of treated banana were not adversely affected by the treatment.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 Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata× Musa balbisiana, ABB Group) as Affected by Pre-treatments(2016) Siriwardana, H.; Abeywickrama, K.P.; Herath, I.Fresh cut (minimally processed) cooking banana variety Alukesel was subjected to different pretreatments, packed in polystyrene packages and stored at 5-7 °C for a week. Effect of several identified pre-treatments on Total Plate Count (TPC) and Total Yeast and Mould counts (TYM) were evaluated. Bacteria isolated from plates were identified using biochemical tests and molecular tools. In pre-treated samples, microbial counts were within safe-to-consume limits. Bacillus cereus, Enterobacter ludwigii and Bacillus thuringiensis were identified from fresh cut samples using molecular tools. Citric acid at 3% w/v effectively controlled bacteria, yeasts and moulds and this observation was significantly different from the control (p<0.05). The present study has shown that 3% citric acid was the most effective pretreatment for minimal processing of Alukesel which controlled bacteria, yeasts & moulds completely. Alukesel pretreated with 3% citric acid was free from food borne pathogens such as Salmonella, Clostridium, Yersinia, and Listeria.Item Effect of pretreatments on quality of minimally processed cooking banana variety Alukesel (Musa acuminata * Musa balbisiana, ABB Group)(Sabaragamuwa University of Sri Lanka, 2015) Siriwardana, H.; Abeywickrama, K.P.; Kannangara, S.Cooking banana is a vegetable which can be stored for longer periods in intact form but undergoes browning soon after slicing. A study was undertaken to evaluate the effect of selected pretreatments in maintaining quality of minimally processed cooking banana variety Alukesel. Minimally processed Alukesel was subjected to pretreatments of ascorbic acid (3%), citric acid (3%), ascorbic acid (2%), citric acid (2%), citric acid + ascorbic acid (1.5% each), sodium metabisulphite (2%) and distilled water (control), packed in polystyrene packages and stored at 5-70 C for a week. The effects of pretreatments on sensory and physicochemical properties (percentage weight loss, changes in firmness, pH, Total Soluble Solids (TSS) and Titratable Acidity (TA)) were evaluated on day 0 and day 7, while browning was assessed using a spectrophotometric method. Pretreatments had a significant effect on physicochemical and sensory attributes of minimally processed cooking banana compared to control. Ascorbic acid (3%), citric acid (3%) and citric acid + ascorbic acid (1.5% each) pretreated cooking banana obtained higher ranking values for sensory properties (appearance, colour, odour, flavour, taste and overall acceptability) while the same three pretreatments and sodium metabisulphite (2%) pretreatment effectively controlled enzymatic browning. This research revealed that pretreatments of ascorbic acid (3%), citric acid (3%) and citric acid + ascorbic acid (1.5% each) were more successful in retaining quality of minimally processed cooking banana for one week in cold storage. It could be concluded that Alukesel treated as above can be considered as a potential value added sale item at local supermarkets where cold storage facility is available.