Abstract
Xanthan gum is an extracellular hetero polysaccharide produced by Xanthomonas campestris
Pammel, 1895, a bacteria species that causes a variety of plant diseases. Due to its unique rheological
behavior, xanthan gum is one of the major microbial polysaccharides employed in many industrial
processes. The increase in Carica papaya L. fruit production requires new strategies to extend their
storage life. Edible coatings when applied on the surface of fruits act as physical barriers which
effectively change their internal atmosphere and delay the ripening process. In this study, effect of
edible coatings from xanthan gum was investigated on the quality and storability of papaya fruits. A
local isolate of the bacterium X. campestris was obtained from infected cabbage leaves and its identity
was confirmed by standard microbiological and biochemical tests. Test fruits were surface sterilized
with 100mg/-1 sodium hypochlorite solution, coated with the gum and stored along with the control
fruits for seven weeks at an average temperature of 27 ± 2 °C and relative humidity of 55-60 %. The
parameters investigated in the fruits were, weight loss, ascorbic acid content, pH, firmness and total
soluble solid. The results showed that xanthum gum was effective in extending the shelf-life of
papaya fruits when compared to the control.
Adetunji C.O, Ogundare M.O, Ogunkunle A.T.J, Kolawole O.M, Adetunji J.B. (2014) EFFECTS OF EDIBLE COATINGS FROM XANTHUM GUM PRODUCED FROM XANTHOMONAS CAMPESTRIS PAMMEL ON THE SHELF LIFE OF CARICA PAPAYA LINN FRUITS, Asian Journal of Agriculture and Biology, Volume 2, Issue 1.
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