http://www.digital.lib.esn.ac.lk//handle/123456789/3694 2026-04-21T12:55:04Z 2026-04-21T12:55:04Z Seran, T.H Hirimburegama,K. Gunasekare, M. T. K. http://www.digital.lib.esn.ac.lk//handle/123456789/3801 2024-04-26T07:36:29Z

EFFECT OF SUCROSE CONCENTRATION ON EMBRYOGENIC CAPACITY OF COTYLEDONARY TISSUES OF TEA (Camellia sinensis L.) Seran, T.H; Hirimburegama,K.; Gunasekare, M. T. K.

C. Komathy, K. Premakumar http://www.digital.lib.esn.ac.lk//handle/123456789/3800 2019-06-20T07:37:19Z

A STUDY ON STORAGE STABILITY OF JACK FRUIT BAR C. Komathy, K. Premakumar Jak fruit is consumed in its many forms as fresh fruits and in preserved forms; fruit bar is one of the preserved form of fruits. Experiments were conducted to develop a fruit bar from jak fruit and to select a suitable jak variety for fruit bar preparation based on storage stability. Jak fruit bars were developed from varieties Varriccan and Chempavarriccan (orange coloured pulp jak fruit) and packed in polythene bags of 40µ. The fruit bars were stored at room temperature (30+2o C) for two months. Storage stability was studied by analyzing changes in chemical and sensory parameters of preserved fruits.For the sensory study, the fruit bars were evaluated by 10 panelists under a well lighted room. Flavour, taste, colour and over all acceptability were analyzed during the storage period. Sensory evaluation studies revealed that there were no significant difference in sensory parameters in Varriccan fruit bar but significant changes were observed in Chempavarriccan fruit bar at two month of storage. Chemical parameters such as titratable acidity, pH, ascorbic acid content, and total sugar were analyzed during the storage period. Ascorbic acid content was decreased with storage in both fruit bar samples the reduction was 4.32 to 3.95mg% in Varriccan variety and 3.96 to 3.47mg% in Chempavarriccan. The reduction of ascorbic acid was significant in both varieties Titratable acidity was increased from 0.13 to 0.16 mg in Varriccan and 0.14 to 0.17mg in Chempavarriccan. The increment in titratable acidity was significant in both varieties. The pH was decreased with two months of storage in both fruit bar samples and the reduction was 4.31 to 4.23 in Varriccan variety and 4.49 to 4.44 in Chempavarriccan. The reduction of pH was significant in both varieties. Total sugar content exhibit reducing trend in both fruit bar samples, in Varriccan variety the reduction level was 35.99 to 35.12% and 37.06 to 35.94% in Chempavarriccan variety. The reduction of total sugar content was significant in both varieties

R. F. Niranjana, H.N.P.Wijeyagunesekara S.Raveendranath http://www.digital.lib.esn.ac.lk//handle/123456789/3799 2019-06-20T07:35:47Z

HOST RANGE OF LIRIOMYZA SATIVAE IN THE BATTICALOA DISTRICT R. F. Niranjana, H.N.P.Wijeyagunesekara; S.Raveendranath Liriomyza sativae Blanchard is a serious insect pest in the Batticaloa district of Sri Lanka, which attack a numerous vegetable crops and ornamental plants. However, no studies were conducted in the Batticaloa district on their host range. Four hundred and fifty farmer fields were randomly selected from 17 Agricultural Instructor divisions in the Batticaloa district for this survey. From the commencement of cultivation field visiting and observations were carried out in each farmer field and their adjoining area to observe the host range of L. sativae. Fifteen vegetable, three wild and one ornamental plant were recorded as host plants of L. sativae in the Batticaloa district. Chrysanthemum was the most preferred host of L. sativae. The protein content of host plant does not influence in host selection in L. sativae. Among the vegetable crops, Okra, Brinjal and Sword bean were infested by L. sativae during their seedling stage. No infestation was observed in mature plants.

S. Santharooban, M. Manobavan http://www.digital.lib.esn.ac.lk//handle/123456789/3798 2019-06-20T07:33:42Z

SOME ASPECTS OF ENVIRONMENTAL MANAGEMENT IN RICE MILL INDUSTRY S. Santharooban, M. Manobavan The development of Environmental Management Evaluation (EME) method is paramount for any industry in respect of environmental and economical concerns. An idea developed to evaluate the Rice Mill industry is presented in this paper. The Rice Mill industry uses paddy, as the major input and water, electricity, firewood and labor force as supplementary inputs to form rice as the major output along with the production of waste i.e. rice bran, husk, and wastewater. It is expected that the evaluation methods, presented in this paper will prove useful to improve the efficiency of the rice processing, while minimizing the waste by recycling and/or reusing.