Effect of gamma irradiation on micro-organisms, essential oil content and volatile oil component of spice.

dc.contributor.author	Wijeratnam, R.S. Wilson
dc.contributor.author	Sivakumar, D.
dc.contributor.author	Ratnayaka, A.
dc.date.accessioned	2023-05-10T04:30:27Z
dc.date.available	2023-05-10T04:30:27Z
dc.date.issued	1999-10-22
dc.identifier.issn	1391-3646
dc.identifier.uri	http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/12645
dc.description.abstract	Gamma irradiation at 5 kGy and 7.5 kGy reduced the bacterial and fungal contamination of cardamom, nutmeg and pepper to commercially acceptable levels. Bacillius sp, Aspergillus sp and Penicillium sp were the predominant microbial contaminants in Sri Lankan spices. Re-contamination of micro-organisms was not observed during storage for 3 months at 280 C and at 75% RH. Gamma irradiation at 5 kGy and 7 kGy did not reveal any significant variation on the volatile oil components and essential oil contents when compared with the unirradiated cardamom, nutmeg and pepper.	en_US
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture, University of Ruhuna, SriLanka	en_US
dc.subject	Gamma irradiation	en_US
dc.subject	Microbial contamination	en_US
dc.subject	Volatile oil components	en_US
dc.title	Effect of gamma irradiation on micro-organisms, essential oil content and volatile oil component of spice.	en_US
dc.type	Article	en_US