Browsing by Author "Mayoory, J."

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    Effect of Graded Shade Levels on the Growth and Quality of Polyscias guilfoylei `variegata' in the Batticaloa District of Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2018) Srikrishnah, S.; Sutharsan, S.; Narrnhikaa, K.; Mayoory, J.
    Identification of optimum shade level is essential for the cultivation of ornamental foliage plants. A shade house experiment was carried out to assess the effects of graded shade levels on the growth and quality of Polyscias guilfoylei `variegata', in the Batticaloa district during the period of July to November 2017. The experimental location was crop farm, Eastern University, Sri Lanka. The experiment was arranged in a completely randomized design with twenty replications. Graded level of shades were defined as treatments viz. open field (T1), 50% (T2), 60% (T3), 70% (T4) and 80% (T5) of shade levels. Shade houses were constructed using commercial nylon nets of different shade levels. Rooted and uniform cuttings were used as planting materials. Agronomic practices were followed uniformly for all treatments. Plant height, leaf area, number of leaves and plant biomass were measured at monthly interval and quality of cuttings was assessed at the end of experiment as per the criteria given by Conover and Poole (1986). Analysis of Variance was performed to determine significant difference among treatments (p < 0.05). Plants provided with 70% shade level showed significantly (p < 0.05) better performance in measured growth parameters. In quality assessment also, plants grown at 70% shade level (T4) received significantly highest score. From this study it could be concluded that, 70% shade level is suitable for the export oriented cultivation of Polyscias guilfoylei `variegata' in the Batticaloa district as the growth and quality of the plants was higher.
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    Formulation, Preparation and Preservation of Palmyrah Fruit (Borassus Flabellifer L.) Jelly
    (Uva Wellassa University of Sri Lanka, 2015) Mayoory, J.
    Palmyrah fruit has high nutritive value but it has received less attention from palmyrah industry. It could be utilized for prepare jelly from the Palmyrah Fruit Pulp. The study was carried out at Palmyrah Research Institute to develop Palmyrah Fruit Jelly (PFJ) from Fruit Pulp. Several experiments were carried out to find out the optimum amount of each ingredients for PFJ preparation. In each experiment one ingredient was changed in different amount while others remaining same in weight basis. Then all ingredients are interpreted in percentage. Sensory evaluation was performed and results were analyzed using Minitab 17.0 software. Optimum level of each ingredient for PFJ was found out by using Freidman's test and Turkey's pairwise comparison. Nutritional composition of developed PFJ and Preserved Palmyrah Fruit Pulp (PPFP) were determined. Yeast and mould count of PFJ packed in three different packing materials namely transparent Polypropylene cup (PP), High Impact Polystyrene white cup (HIPS) and Low Density Polythene cup (LDPE) were determined in 15 days interval to find shelf life in such packing materials under atmospheric condition. Forty grams of PPFP, 50 g of sugar, 0.5 g of citric acid and 0.5 g of seaweed extract were selected as most acceptable formula. Developed PFJ contained 29.40% moisture, 1.67% protein, 6.48% reducing sugar, 56.05% total sugar, 0.89% ash content, 0.65% titrtable acidity, 3.50 pH, 65.51 °brix TSS, 25.6 mg/100g Ca, 5.06 mg/100g P , 20.67 mg/100g Fe and 0.86 mg/100g vitamin C. Used PPFP for jelly preparation contained 0.41% protein, 0.89% ash, 5.92% reducing sugar, 8.72% total sugar, 0.34% titrtable acidity, 30.67 mg/100g Ca, 11.11 mg/100g P, 13.85 mg/ 100g Fe and 1.47 mg/100g vitamin C. Palmyrah Fruit Jelly showed no significant variations in physico-chemical characteristics and sensorial parameter scores during the storage period. Acidity, pH and TSS were in recommended range and microbial colony was not observed up to two months. One cup of PFJ in PP can sell for Rs. 30.00 while one cup of PFJ in HIPS and LDPE for Rs. 25.00. Key words: Palmyrah Fruit Pulp, Fruit Jelly, Value addition, Preservation, physico-chemical characteristics