http://ir.lib.ruh.ac.lk/handle/iruor/12314 2026-04-26T18:26:09Z http://ir.lib.ruh.ac.lk/handle/iruor/12648 Cover page 2000-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/12647 Contents 2000-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/12646 Editorial Board 2000-01-01T00:00:00Z http://ir.lib.ruh.ac.lk/handle/iruor/12645 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