Cucumbers, also known as gourds, spines, or hanging melons, belong to the Cucurbitaceae family and are considered an annual climbing herb. They are commonly used as vegetables, with their young fruits being consumed. There are two main types: thorny cucumbers and autumn cucumbers. These crops are widely cultivated across the country. In southern regions, they are grown throughout spring, summer, and autumn, with availability starting in April. In Guangzhou, they can be grown year-round, even during winter, while in northern areas, they typically appear on the market from June. In frost-free periods, they can be cultivated in both spring and autumn, but due to shorter growing seasons, protected agriculture is often used during winter.
Harvesting is crucial for quality. Fresh cucumbers should be picked 18 days after flowering when the fruit has developed its full shape, color, and flavor, with soft seeds that haven’t hardened. For storage and transport, it's best to harvest mid-plant "goat melons," avoiding "root melons" which are closer to the ground, have poor shape, and are more prone to disease. Also, avoid overripe or dehydrated fruits at the top of the vine, as they may not store well. Harvesting should be done carefully to prevent mechanical damage, and the flower end should be cut to ensure freshness.
After harvesting, avoid direct sunlight and rain. Cucumbers must be packed quickly and stored in a cool place or pre-cooled in a refrigerated room. The packaging needs to be sturdy—plastic baskets, bamboo crates, or cartons are ideal. To reduce friction, line the inside with paper and keep the package rigid. This helps absorb moisture and maintain proper humidity levels. Pre-cooling temperature depends on the distance. For short trips, just a cool area is enough, but for long-distance or cold chain transportation, it must be cooled within 24 hours to reach the required temperature.
Post-harvest, cucumbers have high water content, a crisp texture, and strong metabolism, making them vulnerable to dehydration and microbial infection. Nutrients transfer easily, leading to issues like swollen seeds, wilting, and decay. Proper storage conditions are essential. According to China’s “Cucumber Refrigeration and Transportation Technology,†the ideal storage temperature is 10–13°C with 90–95% relative humidity. Temperatures below 10°C can cause cold damage, though higher humidity can reduce this risk. The gas environment should have 2–5% oxygen and carbon dioxide. Ethylene is particularly harmful—just 1 mg per cubic meter can cause yellowing in a day. Therefore, cucumbers must not be stored with ethylene-producing fruits like apples or tomatoes.
Storage methods vary. The tank method involves disinfecting a container, filling it with water, and placing cucumbers on a frame above the water. The cellar method uses a dug pit with ventilation, while underground cellars provide stable temperatures. Water well storage and simple air-conditioned methods are also effective. For transportation, packages must be secure, with shading and protection in hot weather and insulation in cold months. Long-distance transport requires low-temperature packaging, and mixing with other produce is strictly avoided.
Quality standards define three grades. First-grade cucumbers are fresh, uniform, and free from defects, with strict limits on rot and size. Second and third grades allow slightly more variation but still require cleanliness and good appearance. Overall, proper handling, storage, and transport are key to maintaining quality and extending shelf life.
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