Freshly harvested apple fruits cv.'Royal Delicious' were subjected to Surface coating with 1, 1.5, 2% neem oil (Azadirachta indica) and 10, 15, 20% marigold flower (Tagetes erectus) extracts with pre cooling on apple storage quality was tested. Then the fruits were analyzed for physicochemical and physiological characters such as loss in weight, fruit firmness, total soluble solids (TSS) content, titratable acidity (TA), pH, reducing sugar contents, pectin, total anthocyanin, polygalacturonase (PG) activity and fruit spoilage. The results revealed that, the 1.5-2% concentration of neem oil as a surface coating along with pre-cooling was the most effective by retaining better physiochemical characteristics, in addition, significantly lowering disease incidence. Similarly, packaging of fruits with corrugated fiber board (CFB) boxes + paper mould trays, CFB + Polyethylene (PE) liners and shrink wrapped tray packing during storage (18-25 °C and 65-75% RH), revealed that 2% neem oil surface coating with shrink wrap tray packing resulted the better retention of storage life and, whereas, the treatment effect on physico-chemical characteristics of fruits were significant (p < 0.05). However, the treatment effect was statistically at par with the marigold extract application with shrink wrapped tray packing in pre cooled fruits (10-15 °C, 70-75% RH) during ambient storage (18-25 ° C, 65-75% RH).

During recent years, global concern for protection of the environment has led researchers to investigate the use of natural flora as one of the sources for crop protection. The present investigation was also directed to find out the natural and ecofriendly fruit coating, package and storage alternatives for the extension of the storage life of apple (Malus domestica) cv. 'Royal Delicious'. Surface coating of apple with 1, 1.5, 2% neem oil (Azadirachta indica) and 10, 15, 20% extracts of marigold flower (Tagetes erectus), along with pre-cooling were tested on the storage quality of the fruit. The fruits were analyzed for physicochemical and physiological characters such as loss in weight, fruit firmness, total soluble solids (TSS) content, titratable acidity (TA), pH, content of reducing sugars, pectin, total anthocyanin and polygalacturonase (PG) activity. They were also analyzed for fruit spoilage. The results revealed that, surface-coating of apple with 1.5-2% concentration of neem oil along with pre-cooling was the most effective in providing better physico-chemical umbrella, effectively lowering fruit softening and PG enzyme activity, and significantly lowering fruit spoilage during storage. Similarly, packaging of fruits with corrugated fiber board (CFB) boxes + paper mould trays, CFB + Polyethylene (PE) liners and shrink-wrapped tray packing during storage (2±1°C and 85-90% RH), showed that the surface-coating of apple with 2% neem oil together with shrink-wrapped tray packing provided better retention of storage life of fruit and the treatment effect on physico-chemical characteristics of fruits were significant.

Purpose : Guava cultivations are spreading rapidly among Sri Lankan farmers, especially in dry zone. Surplus production is observed in certain months of the year. Dehydration can be used as an effective method to preserve the surplus. During dehydration, browning of guava impairs the quality of the final product. This experiment was carried out to find out the most effective browning inhibitor.Research Method : Four treatments were used prior to dehydration namely, Citric acid (CA), Ascorbic acid (AA), Sodium metabisulfite (SMS) and Blanching for 2 minute in 60 °C (BL) as twenty different combinations. The L*, a* and b* values, were recorded. Colour differences with fresh slices, total colour difference (TCD) and browning index (BI) were calculated.Findings : L*, a* and b* values were significantly different (P<0.05) among treatments. The lowest L* value difference was observed in CA 0.3% with BL (3.18±0.7). Lowest total colour difference and the lowest browning index were observed in blanching treatment followed by CA 0.3% with BL. Whereas the highest TCD was in control sample (21.86 ± 2.75) and the highest BI was in SMS 0.5% with BL (55.38±8.59). Results revealed that out of the treatments under study, BL only and CA 0.3% with BL were the most effective solutions to overcome the browning of guava during dehydration.Originality/ Value : Research findings could be used in guava dehydration industry to preserve the colour and visual quality of the dehydrated products which will increase the consumer acceptability and demand thereby reducing postharvest losses.

Drying behavior and the optimum drying conditions of Phylanthus ambelica (Nelli) and

This study was conducted to investigate the prebiotic potential of selected traditional rice varieties by inoculating with probiotic bacterium Lactobacillus plantarum.Suwandel, Pachchaperumal, Kaluheenati, Five traditional rice varieties; Kuruluthuda Madathawalu BG-358 and as treatments and as control, were used in flour form. Dietary fiber (DF) and resistant starch (RS) content of selected varieties were measured according to AOAC method 2009AOAC method .01, 2011AOAC method .25 and 2002. Modified culture media was prepared by combining agar with rice flour in 4:1 ratio and MRS L.plantarum was inoculated while inhibiting other bacterial growth using ciprofloxacin. Colony forming units (CFU) and prebiotic activity score (PAS) was calculated by inoculating as the probiotic and was used L. plantarum Escherichia coli as enteric bacteria. Rice idli mix was developed by using two rice varieties with highest PAS value and the best product was determined by a sensory evaluation with twenty five semi-trained panelists. According to the results of DF, RS, CFU and PAS evaluation, all traditional varieties were significantly higher ( <0.05) compared to p control variety.possesses significantly ( <0.05) the highest value of Kaluheenati p 6.97±0.03% and 2.53 ± 0.02% for DF and RS respectively. CFU were varied from 1.87 ± 0.04x10 to 2.58 ± 0.05 x10 and highest CFUs were reported in . PAS 7 7Kaluheenati was varied from 1.23 ± 0.01 to 1.46±0.02 and was reported significantly Kaluheenati higher ( <0.05) score compared to other traditional varieties. Best idli mix was p combination of and in 1:1 ratio. The kaluheenati suwandel results revealed that kaluheenati has the highest DF, RS and higher PAS reflects traditional varieties have higher prebiotic potential.