Cucumbers Cucumbers are said to have originated in India, brought to China 2,000 years ago, and then to Europe via Greece. Explorers such as Christopher Columbus and Hernando de Soto brought cucumbers to Haiti, America, and South America. Today, cucumbers are principally grown for two crops: fresh (slicing) and pickles (pickling). Fresh production is led by Florida and Georgia, though the United States imports a substantial amount from Mexico, with lesser quantities from Canada, Honduras, and the Dominican Republic. Although greenhouse-growing is on the rise, only a fraction of the nation s production comes from domestic greenhouses, though a healthy portion of imported cucumbers are grown in greenhouses. Michigan tops the list for pickling cucumbers, followed by Florida. References: PennState Extension, USDA Economic Research Service. SEASONAL AVAILABILITY CALIFORNIA FLORIDA GEORGIA MARYLAND MICHIGAN NEW JERSEY NORTH CAROLINA SOUTH CAROLINA TEXAS CANADA DOMINICAN REPUBLIC HONDURAS MEXICO References: Maryland Dept. of Agriculture, Ontario Greenhouse Vegetable Growers, Purdue University, Texas Dept. of Agricutlure, USDA.
TYPES, VARIETIES & CUTS CUCUMBERS Cucumbers are part of the Cucurbitaceae family, which includes gourds, pumpkin, watermelon, and squash. There are hundreds of varieties, but the most common are the garden cucumber and English cucumber, along with specialty varieties such as Armenian and Asian cucumbers, and lemon cucumber. Garden cucumbers are dark green, thick and juicy, and usually waxed to keep moisture in. English cucumbers are longer and thinner with a lighter flavor and usually sold wrapped in plastic to preserve freshness and reduce moisture loss. For pickles, burpless cucumbers are recommended, varieties with less bitterness that decrease burping. Some say, however, this is simply a marketing term for the Oriental trellis cucumber. References: Cucurbit Breeding Project, North Carolina State University, PennState Extension. PESTS & DISEASE Cucumbers are susceptible to many pests and diseases. Cold and wet soil, residual herbicide, and fungi-caused damping-off can impact crops. In addition, powdery mildews, causing white spots, gray mold from too much moisture, and other insects such as white fly, two-spotted mites, vegetable leaf miner, cabbage looper, wireworm, squashbug, aphids and pickleworm can damage stands. Resistant seeds with names like Bristol, Darlington, Leopard, Mongoose, and Tasty Jade can mitigate pests and diseases in some cases. Proper soil, plastic mulch, crop rotation, and using chlorine in wash and handling water can also minimize impact. Another serious risk for cucumbers is crooking, where the mature fruit has severe curvature. This can occur when leaves block straight growth, and in some cases, from insects feeding on one side of the young cucumbers. A one-inch curve per 12 inches in length is the crooking limit for first-grade fruit. References: North Carolina Agricultural Extension Service, Texas A&M Agrilife Extension, University of California, Davis. CULTIVATION, STORAGE & PACKAGING Preharvest: Cucumbers are fairly adaptable but well-drained, loamy, fertilized soils work best. In field crops, uniform soil with a ph of between 5.8 and 6.6 and sufficient levels of nitrogen, phosphorus, potassium, calcium, magnesium and sulfur ensures uniform yields. Soil should be tested for nematodes before planting. Cucumbers should be planted when soil temperature is around 60 F without falling below 50 F in the evenings as they are sensitive to chilling and frost. Optimal growing temperature is between 65 and 95 F. Cucumbers need a steady and continuous supply of water for uniform yields. Fluctuations in watering can cause defects and deformities. Slicing cucumbers can be planted in rows, 9 to 12 inches between plans and 4 to 5 feet between rows. This will yield 8,400 to 10,500 plants per acre. Pickling cucumbers are planted 2 to 3 inches apart in rows 26 to 28 inches apart for 65,000 plants per acre. Postharvest: Cucumbers should be harvested when under 2 inches in diameter and 6 to 8 inches long, depending on variety. Mature fruit is produced at different times on each plant, so hand-harvesting is necessary. Pickling cucumbers are typically harvested by machine. Harvested cucumbers need to be cooled immediately to maintain freshness and shelf life. At 55 F and 95% relative humidity, cucumbers can maintain freshness for 10 to 14 days. References: North Carolina State University Cooperative Extension, PennState Extension.
GOOD ARRIVAL GUIDELINES Generally speaking, the percentage of defects shown on a timely government inspection certificate should not exceed the percentage of allowable defects, provided: (1) transportation conditions were normal; (2) the U.S. Department of Agriculture (USDA) or Canadian Food Inspection Agency (CFIA) inspection was timely; and (3) the entire lot was inspected. U.S. Grade Days Since % of Defects Optimum Standards Shipment Allowed Transit Temp. ( F) 10-1 5 15-3 50-55 (green) 4 14-3 45 (ripe) 3 13-2 2 11-1 1 10-1 Canadian good arrival guidelines (unless otherwise noted) are broken down into five parts as follows: maximum percentage of defects, maximum percentage of permanent defects, maximum percentage for any single permanent defect, maximum percentage for any single condition defect, and maximum for decay. Canadian destination guidelines are 15-10-5-10-3. References: DRC, PACA, USDA. CUCUMBERS CUCUMBERS: WEEKLY MOVEMENTS & PRICES, USA Source: Chart by Gallo Torrez Agricultural Price Trends (GTAPT), mgallo@markfinstrat.com, compiled from USDA data. INSPECTOR S INSIGHTS Unless otherwise specified, the maximum diameter of a cucumber must not exceed 2.375 inches Sunken areas are scored as a defect when aggregating more than 3/8 inch in diameter Open spaces (hollow areas) are scored as damage when the open spaces number three or more, each exceeding 1/2 inch or equivalent diameter or when the tissue is discolored, moldy or dehydrated Most cucumbers are waxed for a better appearance and this can help prevent shriveling due to moisture loss; excessive wax, if obviously visible, is scored as a defect when materially affecting the appearance. Source: Tom Yawman, International Produce Training, www.ipt.us.com.