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Tenderizing Ability of Bryophyllum pinnatum Leaf Extract in ComparisontoPapainandBromelainonGoat Meat.

2020-01-01T00:00:00Z

Title: Tenderizing Ability of Bryophyllum pinnatum Leaf Extract in ComparisontoPapainandBromelainonGoat Meat. Authors: Maathumai, S.; Kapilan, R.; Arampath, P.C. Abstract: This study aims to analyze the tenderizing ability of Bryophyllum pinnatum leaf extract against papain and bromelain. Papain and bromelain 0.2, 0.4, 0.6 and 0.8 % w/v (g of tenderizer /mL distilled water) and B. pinnatum leaf extract (g of leaves /mL distilled water) were prepared separately. The marinated goat meat chunks (50±2 g each) with salting (2% w/w) was autoclaved for 15 min at 15 psi. The rigidity index, final weight and pH were measured and the sensory analysis was evaluated. Goat meat chunks with distilled water used as a control. Based on the results of the experiments the optimum concentration of the tenderizers papain, bromelain and B. pinnatum leaf extract were identified as 0.2%, 0.2% and 0.6% respectively. The identified concentrations were freshly prepared again and the goat meat chunks (50±2 g each) were subjected to marinate on each tenderizers and the control with distilled water. Marinated, salted (2% w/w) chunks were autoclaved for 15 minutes at 15 psi. Rigidity index, final weight andpHwere measured and the sensory attributes of tenderized goat meat was evaluated. Recorded data was analyzed using software, MINITAB 17.0. In the sensory scores, overall acceptability of the papain is 7.05 (like moderately), bromelain is 6.80 (like slightly) and B. pinnatum is 6.10 (like slightly) whereas the control scored 4.45 (dislike slightly). Papain and bromelain treated goat meat sample scored higher sensory values for juiciness and tenderness than the B. pinnatumtreated goat meat. All the treatments including control show no significant difference (P<0.05) between the values on the sensory attribute of flavor whereas B. pinnatum treated goat meat scored higher sensory score for the attribute of colour with the score of 7.40 (Like moderately) than papain (3.40, dislike moderately) and bromelain (3.20, dislike moderately). Thermal yield of the goat meat treated with papain (49.5%) and bromelain (48.3%) is lower than the B. pinnatum treated goat meat (53.0%). Rigidity index of papain (3.9 cm /g) and bromelain (3.6 cm /g) treated goat meat is higher than 2 2 the B. pinnatum treated goat meat (2.6 cm /g). In conclusion, the B. pinnatum leaf 2 extract (0.6%w/v) is recommended as a cost-effective tenderizer for goatmeat instead of high cost commercial meat tenderizers such as papain and bromelain.

Stock-Scion Interaction Effect on the Quality of Planting MaterialsofRubber (Heveabrasiliensis)

2020-01-01T00:00:00Z

Title: Stock-Scion Interaction Effect on the Quality of Planting MaterialsofRubber (Heveabrasiliensis) Authors: Raveendra, H.; Sripala, S.; Priyani, S. Abstract: Stock effect on scion performances is a critical factor to produce quality planting materials, in bud grafting, for rubber industry. Selection suited stock- scion combinations should be done to have a clonal authenticity relevant to a clone for generations. This study was contributed to identify successful stock scion combination/s to produce vigorous plants. Research activities were conducted using 12 budded plant combinations, belonged to most popular seed bearers and clones, as treatments of four stock types viz. seedling, PB 86, RRIC 102, RRIC 121 and three scion types viz. PB 86, RRIC 102 and RRIC 121 at a site located in RRISLSubstation Moneragala (IL1c). Treatments were arranged as two factor factorial experiment in the Randomized Complete Block Design (RCBD) and measurements were taken at monthly intervals up to two leaf whorl stage. Stock diameter and height, scion shoot diameter and height, time taken for bud breaking, leaf chlorophyll content, leaf area, specific leaf weight and leaf thickness were recorded before and after bud grafting. Data was analyzed using SAS (version 9.1) package. And significant means were separated using Duncan Multiple Range Test (DMRT) at the 5% probability level. Results revealed, that clone RRIC 102 is the most suitable stock to increase scion growth, leaf area and specific leaf weight whilst stock type not effect for chlorophyll content and leaf thickness.Although, clonal variations were recorded for leaf area, leaf thickness, specific leaf weight and chlorophyll content of leaves irrespective to the stock type. However, significant stock - scion combinations were identified and further studies are needed to recommend suitable stocks for higher yield and adaptability to the different agro-climatic regions.

In!luence of Wax Coating on Extending the Shelf Life of Mango (Mangifera indica L.) cv. Karuthakolomban.

2020-01-01T00:00:00Z

Title: In!luence of Wax Coating on Extending the Shelf Life of Mango (Mangifera indica L.) cv. Karuthakolomban. Authors: Weerasinghe, W.M.S.S.K.; Kumara, B.A.M.S.; Wijewardane, R.M.N.A.; Wasala, W.M.C.B. Abstract: Extending the shelf life of mango is important for their successful marketing. In this context, different edible coatings have been used for prolonging the storage life and preserving the quality of fresh fruits. Effect of GumArabic, Chitosan and IPHT bio wax as edible coatings on pH, Titratable Acidity (TA), Total soluble solids (TSS), firmness, peel colour of L*(black to white), a*(redness to greenness), and b* (yellowness to blueness)values and shelf life of mango fruits were investigated. Chitosan 0.8% (CH), Gum Arabic 8% (GA) and IPHT bio wax 1:25 (IPHT) were selected as the optimum concentrations from pre-treatments. Mango fruits were treated with the selected concentration of each wax and they were evaluated for their ability to extend the storage life. Treated mango fruits were stored at 13±1°C and 90% relative humidity during the storage period. Significant differences were observed (P<0.05) for tested parameters in fruits treated with CH, GA and IPHT bio wax when compared to the control. CH, GA, IP HT and control samples showed storage life of 27, 23, 24 and 18 days, respectively. There wereno significant differences (P>0.05) observed between the treatments ofGAand IPHT for pH, TA, TSS, firmness and peel colour values of L*, a*, and b*. These results suggested that application of Chitosan 0.8%,GumArabic8% and IPHTbio wax 1:25 coating as bio preservativemight be an effective technique for extending the shelf life and maintaining the quality of mango cv. Karthakolomban fruits during cold storage where Chitosan 0.8% is the best treatment.

Impact of Different Shade levels on Growth and Yield Performance of Different Varieties of Bellpepper (Capsicum annuum L.).

2020-01-01T00:00:00Z

Title: Impact of Different Shade levels on Growth and Yield Performance of Different Varieties of Bellpepper (Capsicum annuum L.). Authors: Thushari, S.E.E.M.; Pradheeban, L.; Nishanthan, K. Abstract: Bell pepper (Capsicum annuum L.) is an important Solanaceous family vegetable in the world, but commercial cultivation are limited in Sri Lanka. An experiment was conducted to access the effect of different shade levels on the growth and yield of bell pepper (Capsicum annuum L.) at Department ofAgronomy, Faculty of Agriculture, Ariviyal Nagar, Kilinochchi during March to July in 2018. Two factor factorial experiment was carried out in Complete Randomized Design (CRD) with six replicates. Four shade levels (25%, 50%, 75%and 85%shade levels) and three varieties; Yellow (Polaris), Green (Ganga) and Red (Hercules) were used as treatments. Weather, growth and yield parameters were recorded and data were analyzed in ANOVA using SAS 9.1 package. The means were compared by using Duncan Multiple Range test. All other management practices were performed based on the farmer practices adopted in BadullaDistrict. Light intensitywas significantly differed among shade levels and the lowest in the85%shade level and highest in the25%shade and the temperature and relative humidity were not much varied among the shade levels. There was a significance difference in vegetative growth traits (plant height, number of leaves and branches per plant) and yield parameters (fruit length, fruit diameter, fruit weight, number of fruits per plant and yield) of bell pepper among shade levels and varieties. In the growth parameters, the plant height was highest in 85% shade level in yellow variety and other parameters of growth were highest in 25% shade level in green variety. In the yield parameters, the number of fruit was highest in 25% shade level in red variety and other yield parameters such as fruit length, fruit diameter and fruit weight were highest in 85% shade level in yellow variety. It can be concluded that 85% shade level and yellow variety can be recommended as the best combination for growing of bell pepper in Kilinochchi District during Yala season based on the growth and yield performance of the plant.