Minimally processed pineapple (Ananas comosus L.) cv. Mauritius stored at cold temperature for seven days were evaluated for physicochemical, sensory and microbiological qualities. Pineapple pieces were treated with 1% sodium chloride, 1% calcium chloride, a combination of 1% sodium chloride and calcium chloride, 1% ascorbic acid, 1% citric acid, 0.1% chitosan and distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not significantly affect the physicochemical properties studied. Many sensory attributes in minimally processed pineapple decreased after seven days of storage. However, sodium chloride (1%) and a combination of 1% sodium chloride and calcium chloride pretreatments resulted in maintaining a better flavour in pineapple after a seven day storage period than the rest of the treatments. Microbial counts for all treatments and the control were within safe-to-consume limits while Salmonella was not detected in any sample.

Minimally processed ambarella (Spondias dulcis L.) and the mixed load of ambarella and pineapple (Ananas comosus (L.) Merr) stored at 5-7 0 C for seven days were evaluated for variation in physico-chemical, sensory and microbiological quality. Samples were treated with sodium chloride, calcium chloride, sodium chloride + calcium chloride, ascorbic acid, citric acid, chitosan or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not have a significant effect on the physicochemical properties [titratable acidity (TA), total soluble solids (TSS) and pH] when compared to the control. Sensory attributes such as appearance, colour, odour, flavour, taste and overall acceptability generally declined with time but were within acceptable limits by the end of seven-day storage period. The microbial counts (total plate count and yeast and mould count) for all treatments except for the control were within safe-to-consume limits and Salmonella was not detected in any of the samples by the end of storage period. As pretreatments tested had no significant effect on physico-chemical or sensory properties and maintained low microbial counts, minimally processed ambarella and mixed load of ambarella and pineapple processed this way could be recommended for sale at supermarket chains with cold storage facility as a value added product.

The fungus Fulvifomes fastuosus has not been described from Sri Lanka to date. Morphological studies and DNA analysis were carried out to characterize the fungus. Accordingly, F. fastuosus produces perennial, pileate, solitary and hard basidiomes with a concentrically sulcate pileal surface and homogenous context. It consists of a dimitic hyphal system and yellowish brown acyanophilous basidiospores but lacks hymenial setae. Eventhough the same species has been recorded in China with similar characters, the size of spores and hyphae are comparatively less in the specimen described in the present study. The identity was confirmed by sequencing the internal transcribed spacer (ITS) region in the nuclear ribosomal repeat unit, using the primers ITS1F and ITS4B. The resultant DNA sequence showed the highest similarity with Fulvifomes fastuosus strain CBS 213.36, reported from South Korea.

Schizophyllum commune Fr., Auricularia polytricha (Mont.) Sacc. and Lentinus squarrosulus Mont. are edible mushrooms which are also proven to be medicinally important. This study was carried out to investigate the potential of locally available substrates to grow these mushrooms. Alternative substrates including dried banana leaves, coconut leaves, paddy straw and coir dust were compared with sawdust (rubber) which is the commonly used substrate for commercial production of mushrooms. Banana leaves, coconut leaves and paddy straw were cut into 1 cm × 0.2 cm pieces. To each substrate, 10% (w/w) rice bran, 2% (w/w) CaCO 3 and 0.2% (w/w) MgSO 4 were added. The mixture was filled into 200 gauged polypropylene bags (22 cm × 12.5 cm) and autoclaved. Each Bag was inoculated with a 1 cm 2 block from the actively growing region of the mushroom culture maintained on PDA. After incubating under dark conditions at room temperature (28 ± 2 0 C) and 78 -80% relative humidity, mycelial growth rate and once fructification commenced, yield was determined. Highest rate for mycelial growth was observed in mixtures containing banana leaves for all three mushrooms. It was 10.345 ± 0.02 cm/week for S. commune, 7.818 ± 0.31 cm/week for A. polytricha and 10.895 ± 0.30 cm/week for L. squarrosulus. Highest mushroom yield for S. commune was obtained in coconut leaf (9.589 ± 0.66 g) and coir dust (9.182 ± 0.17 g) containing mixtures. A yield of 25.054 ± 5.18 g was recorded for A. polytricha in the medium prepared from banana leaves and sawdust (rubber) substrate was preferred by L. squarrosulus with a significantly higher yield of 54.079 ± 3.61 g.Key words -alternative substrates -banana leaves -coconut leaves -mushroom yield -mycelial growth IntroductionEdible mushrooms are the earliest form of microbial food known to mankind. They have gained wide popularity during recent times as "functional food" to complement and supplement a healthy diet as well as for their significant role in human disease control (Chang 1999, Khan et al. 2009).

Minimally processed bell pepper strips stored at 8-10 0 C for seven days were evaluated for variation in color, in package gases, firmness, physicochemical sensory and microbiological quality. Bell pepper strips were treated with sodium chloride, calcium chloride, sodium chloride+calcium chloride or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not drastically affect the physicochemical properties (titratable acidity (TA), total soluble solids (TSS) and pH) when compared to the control. A slight discoloration of bell pepper was evident, indicated by decreasing L*, a* and b* values. Variations in firmness were observed. Fairly high level of CO 2 accumulation was evident inside packages where O 2 concentration displayed a declining trend. Sensory attributes generally declined with time but were within acceptable limits. Microbial counts were within safe-to-consume limits for all samples within the storage period. All pretreatments tested had no drastic effect on sensory properties and maintained low microbial counts, however 1% sodium chloride pretreatment was more successful in retaining higher sensory properties and maintaining lower microbial counts by the end of storage period than the other pretreatments.