%0 Journal Article
	%A Basharat Yousuf and  Abhaya K. Srivastava
	%D 2015
	%J International Journal of Bioengineering and Life Sciences
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 103, 2015
	%T Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-cut Papaya (Carica papaya)
	%U https://publications.waset.org/pdf/10001937
	%V 103
	%X Psyllium gum alone and in combination with
sunflower oil was investigated as a possible alternative edible coating
for improvement of quality and shelf life of fresh-cut papaya.
Different concentrations including 0.5, 1 and 1.5 percent of psyllium
gum were used for coating of fresh-cut papaya. In some samples,
refined sunflower oil was used as a lipid component to increase the
effectiveness of coating in terms of water barrier properties. Soya
lecithin was used as an emulsifier in coatings containing oil.
Pretreatment with 1% calcium chloride was given to maintain the
firmness of fresh-cut papaya cubes. 1% psyllium gum coating was
found to yield better results. Further, addition of oil helped to
maintain the quality and acted as a barrier to water vapour, therefore,
minimizing the weight loss.
	%P 765 - 770