The Cucumber (Cucumis sativus) is most common growing vegetables belongs to thefamily “Cucurbitaceae”, it is one of the most popular crop all over the world.Cucumber mainly grown in summer season; the production of cucumber crops in the world is over 40,000tonnes, where the first producer country of cucumber is China followed byTurkey, Iran, Russia and Ukraine (FAO, 2005). In India cucumber is mainly cultivated in Andhra Pradesh,Karnataka, Kerala, Assam, Punjab, Jammu & Kashmir, Bihar, Uttar Pradesh,Madhya Pradesh, Odisha and Rajasthan in Summer season and it is one of the mostimportant vegetables of market (Horticulture statistics Division, DAC & FW;FAO, 2005; ).

Cucumber is a most important crop which can be consumed as rawvegetable as a salad or in some countries consumed as cooked form in the wholeworld. The cucumber is a perishablevegetable as appearance and sensory quality reduced rapidly; quality ofthis fruits is highly decreased after harvesting due to shrivelling, water lossand changes in their color. The shelf life of cucumber in the market is maximumlimited to 2-3 days (Funamoto et al., 2002).

The production of cucumber is alsoaffected by the attack of certain parasites (downy mildew, powdery mildew andfungal disease) and insects (Anand et al., 2008).  That’s why the price of cucumbers is highduring low and peak production period. The price fluctuation can be overcome and export ofcucumber can be extending by adopting various storage methods. Cucumbers are not stored at temperature below 7-10°C because thecucumber is highly chilling sensitive vegetable and at low temperature chillinginjury develop in cucumbers it increases the decay tendency (Snowdon, 1991;DeEll et al., 2000 and Kasim, 2011). Decay, shrivelling andyellowing are likely to increase after storage of more than 6 days or a week. To maintain the quality and enhancing the shelf life of cucumberduring storage period, many techniques and treatments are already being usedfor extending post harvest life of cucumber such as modified atmosphericpackaging (MAP), controlled atmospheric packaging (CA), fungicides and chemicalpreservatives; However,all these preservation methods are having some drawbacks such as most methods arenon-biodegradable, less economical, MAP in cucumber sometime alleviates chilling injuryand most important drawback is fungicides and chemical preservatives areharmful for human health (Wang and Qi, 1997).

Nowadays edible coating is one of themost important alternative and innovative technique which are highly used inPostharvest Industry for enhancing postharvest life of fresh fruits andvegetables. Edible coating is a thin layer edible material whichis applied on fresh fruits and vegetables; it can be consumed with foodtogether. Edible coatings are enhancing the shelf life of fruits andvegetables. Edible coating is a new and innovative technique which is developedfor maintenance the quality of fruits and vegetables by preventing the changesin color, texture, size, shape, appearance, aroma and flavour (Guilbert, 1986 and Tharanathan,2003).Carbohydrates are mostly used for edible coatingpreparation. Starch amylose for example corn starch is good source forpreparation of edible coating.

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Corn starch based edible coating is demonstratedof physical characteristics similar to the plastic coatings and films; it is biologicallyabsorbent and semi-permeable to gases, odourless, tasteless, colourless andnon-toxic. Thus, the corn starch is fit for human consumption and can beperfect alternative to post-harvest packaging and preservation of differentfruits and vegetables such as Cucumber due to their minimum cost, excellentmechanical properties and their biodegradability (Mark et al., 1966 and Dey etal.

, 2014). Basically the ediblecoatings are prepared from edible material like carbohydrates, protein, lipidand their combination but at the present time herbal extracts such as aloe veraextract, mint extract, tulsi extract, marigold extract, neem extract and othersor their combinations are also used in preparation of edible coatings; it canbe act as antimicrobial, antioxidant and preservative as well as. The additions of these extractsare making more beneficial and edible coating replaced form herbal ediblecoating (Raghav et al., 2016). The Herbal edible coatings areeco-friendly alternative to maximise the postharvest life of fresh produces andminimally processed fruits and vegetables (Baldwin,1994;Pérez-Gago et al., 2005 and Vargas et al.

, 2008).  MATERIALAND METHODS:Cucumber(Cucumis sativus) was procured fromthe Jaipur Fruit-vegetables market. The cucumbers were selected fresh, matureuniform size and shape, clean from any type of cuts and patches. The selected cucumbers weredivided into four groups on the basis of temperature which T0, TA and TR.

Each group was containing 10 cucumbers. The Cucumbers were washed properly formclean water then again washed with distilled water for 3-5 min. and air driedat room temperature (25°C). T0was denoted control for ambient temperature and refrigeration (4°C) andused as the control (uncoated cucumber). TA was selected as thecoated cucumber for Room temperature (25-30°C) and TR Was alsoselected for refrigeration temperature (4°C); the each group contain 10cucumbers.

The coated and uncoated cucumbers were stored at room temperatureand refrigeration temperature also.     Preparation of HerbalEdible Coating Ø  Preparation of Mint extract     Fresh Mint leaves ()was procured from Jaipur market. The fresh mint leaves was separated from stemand washed with water and final washing from distilled water for 5-7 min. thanshade dried for 4-7 days at room temperature (25-30°C). The dried mint leaveswas placed into hot air oven for 20 min. at 65-70 °C and preparation of driedpowder by using of mixer grinder.

The mint leaves extract was evaporated andair dried at room temperature.