http://ir.lib.ruh.ac.lk/handle/iruor/12313 2026-04-26T17:09:25Z 2026-04-26T17:09:25Z http://ir.lib.ruh.ac.lk/handle/iruor/12648 2023-05-10T04:35:40Z 2000-01-01T00:00:00Z

Cover page

2000-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/12647 2023-05-10T04:33:54Z 2000-01-01T00:00:00Z

Contents

2000-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/12646 2023-05-10T04:32:07Z 2000-01-01T00:00:00Z

Editorial Board

2000-01-01T00:00:00Z Wijeratnam, R.S. Wilson Sivakumar, D. Ratnayaka, A. http://ir.lib.ruh.ac.lk/handle/iruor/12645 2023-05-10T04:30:30Z 1999-10-22T00:00:00Z

Effect of gamma irradiation on micro-organisms, essential oil content and volatile oil component of spice. Wijeratnam, R.S. Wilson; Sivakumar, D.; Ratnayaka, A. 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.

1999-10-22T00:00:00Z