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.