@article{(Open Science Index):https://publications.waset.org/pdf/10001937, title = {Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-cut Papaya (Carica papaya)}, author = {Basharat Yousuf and Abhaya K. Srivastava}, country = {}, institution = {}, abstract = {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.}, journal = {International Journal of Bioengineering and Life Sciences}, volume = {9}, number = {7}, year = {2015}, pages = {765 - 770}, ee = {https://publications.waset.org/pdf/10001937}, url = {https://publications.waset.org/vol/103}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 103, 2015}, }