@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},