Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and determination of basil oil residues by GC-MS

Siriwardana, H.; Abeywickrama, K.; Kannangara, S.; Jayawardena, B.

dc.contributor.author	Siriwardana, H.
dc.contributor.author	Abeywickrama, K.
dc.contributor.author	Kannangara, S.
dc.contributor.author	Jayawardena, B.
dc.date.accessioned	2020-10-05T10:38:38Z
dc.date.available	2020-10-05T10:38:38Z
dc.date.issued	2019
dc.identifier.citation	Siriwardana, H., Abeywickrama, K., Kannangara, S. and Jayawardena, B. (2019). 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, Vol. 10 PP.99-100	en_US
dc.identifier.uri	http://repository.kln.ac.lk/handle/123456789/21411
dc.description.abstract	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.	en_US
dc.language.iso	en	en_US
dc.publisher	Journal of Science, Faculty of Science, University of Kelaniya	en_US
dc.subject	Basil oil, Cavendish banana, Gas Chromatography-Mass Spectrometry (GC-MS), Nutritional properties	en_US
dc.title	Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and determination of basil oil residues by GC-MS	en_US
dc.type	Article	en_US