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Cucumber Postharvest
Cucumber Postharvest
CUCUMBER
Postharvest handling and storage
department of horticulture and crops, University of Jordan
Introduction
Cucumber (cucumis sativus) is a warm season vining annual plant in the
family cucurbitaceae, grown for its edible fruits. It requires warm, dry
conditions to develop optimally, preferring both warm days and warm nights
and growing best at a temperature of 30°C (86°F). moreover, cucumber is very
sensitive to cold and should be planted in full sun and provided with ample
soil moisture due to their shallow root system. it also requires between 50
and 70 days to produce fruits that can be harvested. Bees and bumblebees are
major pollinators of the cucumber flowers. Some varieties of cucumbers have
the ability to self-pollinate. Fruits appear 8 to 10 weeks after planting, and
one plant produces from 25 to 125 fruits. It is one of the plants rich in water
and contains alkaline substances. Is also rich in vitamin C and contains a little
vitamin A and B as well as important and necessary mineral salts To build the
body such as sodium, calcium, phosphorous and magnesium. Local per capita
consumption of the cucumber crop is calculated by the equation Local per
capita = production + (exports - imports) /N. Of population which is
Local per capita = 141383+ (14162- 0) = 12.72 in Jordan in 2020.
CUCUMBER: Postharvest 2
harvesting methods
Cucumber can be harvested by hand using sharp knife or pruners to cut the
cucumber of the vine. Being sure to leave a small, one-inch section of stem
attached to the cucumber. This prevents the stem end from rotting in storage
if you won't be using the cucumber right away. Using a knife or pruners is the
easiest way to harvest cucumbers and the least stressful method for the plant.
If the fruit is twisted or pulled from the vine, the plant can be damaged.
Harvesting criteria consists of multiple aspects such as: size-which should be
about 150 to 200 mm in length and 25 to 35 in diameter, skin color-which
should be glossy, dark green, and texture-which should be smooth.
after harvesting the cucumbers they are put in plastic boxes that have holes
for the respiration of the fruits. then the fruits are either transported to the
shops directly, or they are packaged and exported or sold to far shops.
CUCUMBER: Postharvest 3
Optimum temperature
And Respiration
OPTIMUM TEMPERATURE RESPIRATION
It is preferable not to storage or store The higher the storage temperature in the
cucumbers for a long time. Cucumbers physiological temperature range, the
should be stored for less than 14 days respiration increases so that the shelf life
Cucumbers are very sensitive to storage becomes shorter, while at lower
,Storage for more than two weeks may temperatures, the respiration slows down
result in yellowing and rotting But more so that the shelf life of the stored products
than that Store for export at leads to becomes longer. Meanwhile, the rate of
chilling injury . 7.2°C from 1 to 2 day. respiration is directly related to the active
temperature. Respiration rate is strongly
affected by oxygen concentration and
product injury. The ideal respiratory rate is
between 12-15 at a temperature of 10°C
respiration rate
Response to ethylene
Ethylene is a group of plant growth regulators which are widely used for
ripening fruits and for the production of more flowers and fruits.
Ethylene is a small hydrocarbon, the colorless flammable gas which is
denoted by a formula C2H4 or H2C=CH2. Ethene is the IUPAC name for
ethylene. It has a “sweet and musky” odor when it is pure. It is the simplest
alkene and also the second simplest unsaturated hydrocarbon C2H2.
Ethylene is abundantly used in the chemical industry, and the polyethene is
extremely produced using ethylene. Further, ethylene is also used in
agricultural practices to ripen fruits, germination of the seed, etc.
Ethylene production by cucumbers is normally very low (0.1-1.0 µl/kg·hr at
20°C). However, cucumbers are very sensitive to low amounts (0.1–1 μl l −1)
of exogenous ethylene.
The effects of ethylene include accelerating in the breakdown of chlorophyll
which increases yellowing, an increase in tissue softening, a shortening of
storage life, and an increase of diseases. Further more, cucumbers should
never be stored with vegetables or fruits that emit ethylene, like apples &
tomatoes.
4
CUCUMBER: Postharvest
Storage requirements
DURING
GENERALLY DURING EXPORTING (A)
EXPORTING (B)
CUCUMBER: Postharvest 5
Storage requirements
Methods of Cooling Cucumbers
Regardless of the variety and ultimate use, starting with a healthy, high
quality cucumber and carefully cooling and storing it after harvest is
critical.
Hydro cooling is a pre-cooling method done by rapidly submerging the
cucumbers in near freezing water. This results in a very fast and effective
removal of field heat and quickly lowers the cucumbers’ temperatures to
levels that can be more easily managed with other cooling methods.
Room Cooling done by placing the cucumbers in a refrigerated room such
as a cooler and allowing them to gradually acclimate to the ambient
temperature.
Forced-air cooling done by placing the cucumbers in a refrigerated room
around a large fan which then pulls cool air through the cucumbers,
thereby forcing airflow and more rapidly cooling the cucumber than room
cooling alone.
CUCUMBER: Postharvest 6
Varieties
Cucumbers are extremely variable.
Some varieties (green field, crystal,
apple) have a relatively hard, waxy skin.
Others (Continental, Lebanese) have a
thin skin that is easily damaged. Gentle
handling of these varieties is essential
to prevent cuts, scratches or bruises,
as these are likely to develop into rots.
Slicing cucumber quality is classified
according to the uniform shape, the
firmness, the dark green skin color, and
its size .
The grading standards for cucumbers such U.S. No. 1 consists of cucumbers which are
as “Super Select” , “Select” , “Extra Large”, fairly well colored, fairly well formed, not
and “Jumbo", they have no meaning in overgrown, and which are fresh, firm, and
terms of U.S. grading standards . Super free from decay, sunscald and from
damages . Unless otherwise specified, the
Select generally refers to fruit that are
maximum diameter of each cucumber shall
mostly straight with minimal curvature, be not more than 2- 3/8 inches and the
good color uniformity, and with no defects. length shall be not less than 6 inches.
U.S. grades are : Fancy, Extra 1, No. 1, No. 1
Small, No. 1 Large, and No. 2. U.S. No. 1 Small consists of cucumbers
which meet all requirements for the U.S. No.
1 grade except for size . The diameter of
U.S. Fancy consists of cucumbers which are well
each cucumber shall be not less than 1-1/2
colored, well formed, not overgrown, and which inches or more than 2 inches. There are no
are fresh, firm, and free from decay, sunscald, requirements for length .
and from injury caused by scars and from any
damages . The maximum diameter of each U.S. No. 1 Large consists of cucumbers
cucumber shall be not more than 2-3/8 inches which meet all requirements for the U.S. No.
and the length shall be not less than 6 inches. 1 grade except for size . The minimum
diameter of each cucumber shall be not less
than 2-1/4 inches and, unless otherwise
U.S. Extra No. 1 consists of a combination of
specified, the length shall be not less than 6
U.S. Fancy and U.S. No. 1 cucumbers . Provided, inches. There are no maximum diameter and
That at least 50% of the cucumbers in the lot length requirements.
shall meet the requirements of the U.S. Fancy
grade and the remainder shall meet the U.S. No. 2 consists of cucumbers which are
requirements of the U.S. No. 1 grade . The moderately colored, not badly deformed,
maximum diameter of each cucumber shall be not overgrown, and which are fresh, firm,
not more than 2-3/8 inches and the length shall free from decay and free from damages.
Unless otherwise specified, the maximum
be not less than 6 inches
diameter of each cucumber shall be not
more than 2-3/8 inches and the length shall
be not less than 5 inches.
CUCUMBER: Postharvest 8
Mechanical physiological
& pathological disorders
Mechanical disorder Physiological disorder
It is the damage that occurs due to the the damages that appear on the fruits
wrong harvest, which leads to damage to either before or after storage, or they
may increase after storage and be in the
the quality of the fruit and its external
form of distortions or abnormal growth
appearance, thus reducing quality and
that appears on the fruits and its causes
not allowed to be a good marketable.
are unsatisfactory or non-pathogenic .
Pieces of broken or injured cucumber such as: unhealthy warehouses and
spoil quickly because they are prone to unsuitable environment between high
collecting pests and fungi humidity and high temperature .
CHILLING INJURY
Cucumbers are very chilling sensitive,
with only a few days below 5°C enough
to cause damage to some cultivars.
Mechanical injury Symptoms include the development of
sunken pits and lesions which may or
may not have a water-soaked
appearance, detachment of the skin
from the underlying flesh, internal flesh
breakdown and increased rot
development.
FREEZING INJURY
Chilling injury Freezing injury is damage that occurs to
plant tissues when temperatures are
below -0.5 C. Its symptoms include
tissue browning, blackening, a water
Freezing injury soaked pulp becoming brown and
gelatinous in appearance over time.
Freezing injury
Pathological disorders
P. lachrymans Sclerotinia
They are disease symptoms that are
often caused by fungi , fungi are the
largest group of organisms that cause
plant disease.
Combination of Botrytis
Botrytis cinerea
and P.lachrymans
CUCUMBER: Postharvest 7
Pathological disorders
Packaging
Cucumbers are packaged in various ways,
including in strong cartons of corrugated
board with plastic film lining. The sides of
the cartons are reinforced and provided with
perforations. The individual cucumbers are
often heat -sealed in gas - permeable plastic
film, which extends storage life.
CUCUMBER: Postharvest 9
REFERENCES
1. (2) (PDF) Handling, Cooling and Sanitation Techniques for Maintaining
Postharvest Quality 1 (researchgate.net)
2. Facts about Cooling and Storing Cucumbers after Harvest
(semcoice.com)
3. Cucumber | Product guides | Postharvest Management of Vegetables
4. Vegetables English - UC Postharvest Technology Center (ucdavis.edu)
5. Vice chairman Zuhair Jweihan (JEPA) - 065699631
6. . Eng. mohammad hasan - 0796558224
7. POSTHARVEST HANDLING OF CUCUMBERS ID:3967008
(slideserve.com)
1. https://www.adafsa.gov.ae/Arabic/MediaCenter/Publications/Documen
ts/Cucumber.pdf
2. http://dosweb.dos.gov.jo/ar/agriculture/crops-statistics
3. https://www.pinterest.com/pin/107030928624125915/
4. Eng. Ja'afar Yalo (darb company)- 0790328242
1. https://www.ams.usda.gov/
2. https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12715
3. https://postharvest.ucdavis.edu/files/259448.pdf
4. http://seminisus.s3.amazonaws.com/app/uploads/2018/08/Grading-
Slicing-Cucumbers-Seminis.pdf
5. https://rvpadmin.cce.cornell.edu/uploads/doc_500.pdf
6. https://plantvillage.psu.edu/topics/cucumber/infos
1. Cucumber_final.pub (sharepoint.com)
COLOR CODE
Haneen Alsurkhi, Ala'a Fraihat, Raneem Al-Ahmad,
Mahmoud Al-Zuhairy, Zaid AlKaiali