Cucumbers, also known as gourds, melons, or spiny vegetables, belong to the Cucurbitaceae family and are annual climbing herbs commonly used as vegetable crops. The young fruits are typically consumed. There are two main types: thorny cucumbers and autumn cucumbers. These plants are widely cultivated across the country. In southern regions, they are grown throughout spring, summer, and autumn, with harvests starting in April. In Guangzhou, winter cultivation is possible, allowing for year-round supply. In northern areas, harvesting begins in June. In frost-free seasons, they can be cultivated in spring and autumn, while protected agriculture enables winter production. Proper storage and transportation play a crucial role in maintaining quality and ensuring market availability.
Harvesting should occur 18 days after flowering when the fruit has fully developed, displaying its characteristic shape, color, and flavor, with no hardened seeds. For storage and transport, it's best to pick mid-sized fruits, avoiding "root melons" that touch the ground, which are more prone to disease and poor appearance. Avoid over-mature or dehydrated fruits, as they lose quality quickly. Handle carefully to prevent mechanical damage, and always cut the flower end to avoid bruising.
After harvest, protect cucumbers from direct sunlight and rain. Pack them promptly and store in cool areas or pre-cool in refrigeration units. Use sturdy containers like plastic baskets, bamboo crates, or cardboard boxes. Line the inside with paper to reduce friction and absorb moisture, preventing excessive humidity. Pre-cooling temperature depends on transport distance. For short trips, a cool place suffices; for long-distance or cold chain transport, pre-cooling within 24 hours is essential.
Post-harvest, cucumbers have high water content, strong metabolism, and weak protective layers, making them susceptible to dehydration and microbial infection. Nutrients may shift, causing head swelling, tail wilting, and loss of quality. To maintain freshness, proper storage conditions are vital.
The ideal storage temperature is 10–13°C with 90–95% relative humidity. Temperatures below 10°C risk cold injury, but high humidity can mitigate this. Oxygen and carbon dioxide levels should be between 2–5%. Cucumbers are highly sensitive to ethylene; even 1 mg per cubic meter can cause yellowing within a day. Therefore, they must not be stored with ethylene-producing fruits like apples or tomatoes.
Storage methods include tank, cellar, underground pit, water well, and simple refrigeration techniques. Each method requires careful preparation to ensure optimal conditions. For example, tanks should be disinfected, filled with water, and placed on frames above the waterline. Cellars should be dug in shaded areas with ventilation and smooth walls to prevent damage. Underground pits and water wells offer natural cooling, while simple refrigeration uses polyethylene films and controlled environments.
Transportation requires attention to climate and distance. Short trips can be at room temperature, while long-distance shipments need refrigeration. Avoid mixing with ethylene-producing produce. Packaging should be firm, lined, and ventilated to prevent damage.
Quality standards classify cucumbers into three grades. First-grade cucumbers must be fresh, uniform, clean, and free from rot, damage, or deformities. Second and third grades allow minor imperfections but still require good quality. Weight specifications vary by size—large (≥200g), medium (≥150g), small (≥100g). Defect limits are strict, ensuring only high-quality products reach the market.
By following these practices, cucumber producers can maximize shelf life, maintain quality, and meet consumer expectations. Whether through traditional methods or modern technology, proper handling remains key to successful storage and distribution.
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