The treated with corn starch and mint leaves extract

The result has been
revealed a significant difference (p<0.05) in the weight loss of herbal edible coated and uncoated cucumber in storage period. Cucumbers were treated with corn starch and mint leaves extract based herbal edible coating had the lowest weight loss () after 12 days. The highest weight loss was found in uncoated cucumber ().The weight loss in fresh fruits and vegetables is mainly caused by respiration and transpiration process (Zhu et al., 2008). The weight loss percentage of cucumber reduced by the corn starch and mint based herbal edible coating. The minimum weight loss percentage reported in implies that the combination of corn starch and mint extract based herbal edible coating at refrigeration temperature (10°C), it provides good barrier against diffusion of moisture, O2, CO2 and solute movements, thereby reducing water loss, respiration and oxidation reaction rates through the stomata. The herbal edible coating found more effective at delaying weight loss percentage of in other fruits and vegetables such as sapota, orange, strawberry and cucumber also. The cucumber are not easily prone to percent of weight loss due to its thick skin, however, Kang et al. (2002) has been reported that the () weight loss during storage at the limit of marketability for cucumber appearance. In this study the weight loss of cucumber for both temperature was less than () which favours the use of corn starch and mint extract based herbal edible coating, in ost harvest storage of cucumber. The main reason of weight loss in fresh fruits is transpiration and respiration of fresh produce (Zhu et al., 2008).  The wilting and shrivelling of fruits and vegetables due to water loss is decrease the commodity price in the market thus act as a limiting factor of marketability. Herbal edible coating decreases the rate of respiration and transpiration of fresh produce by formation of a semi-permeable membrane and this membrane act as a protective barrier against gases O2, CO­­2 and Ethylene (Dong et al., 2004). The weight loss increased in all the treatments as the storage time progressed. Cucumber coated with corn starch and mint extract presented good results for weight loss when as compared to other coatings. Relative humidity and temperature play an important role in providing the driving force for loss of water/moisture in terms of water-vapour pressure difference between fruits and vegetables and its surrounding vegetables. In the present research, the weight loss percentage was found to significantly () increase with storage period for control as well as herbal coated cucumber. However, herbal edible coating was delayed the weight loss of cucumber vegetable at two different temperature i.e. 10°C and 25°C as compared to control or uncoated cucumber at same temperature. At the end of storage period, the weight loss was found to be highest for uncoated cucumber showing high weight loss of 12%. Oluwaseum et al. (2013) found similar results in CMC (carboxy-methyl cellulose) and corn starch coatings applied on cucumber at room temperature. The result obtained in figure (1) shown that T1 and T3 had a weight loss (values with SD), respectively while the control cucumber had a weight loss of (value with SD). The weight loss of fresh commodity is mainly due to/associated with moisture evaporation and respiration through the skin. Corn starch and mint extract based herbal edible coating is significantly decreased the weight loss of cucumber during storage temperature (25°C and 10°C) as compared to uncoated cucumber. The minimum percent of weight loss in coating treatment at two different temperatures is T2 and T4 (uncoated treatments of cucumber). The herbal edible coated fruits and vegetables were slow down the rate of weight loss to the additional barrier against diffusion through stomata.