Cucumber
"Cool Refreshment in Every Bite"
Crunchy and refreshing cucumbers, a popular ingredient in salads and dips.
Also known as
Kyuri, concombre
Botanical name
Cucumis sativus
Product Details
PLU Code
4594
4-digit conventional code
Category
Vegetables
Cucumber › All Sizes
Origin
Asia, originally cultivated in India over 3,000 years ago
Temperature
10 to 12.5°C (50 to 54°F)
Shelf Life
up to 14 days
Status
Approved
About Cucumber
Japanese/White cucumbers are known for their slender, elongated shape and tender skin.
Nutrition Information
One 100g serving of Japanese or White cucumber provides approximately 16 kcal of energy, 0.5g of protein, 0.1g of fat, and 3.6g of carbohydrates. It also contains 0.2g of dietary fiber, 1.7mg of sodium, 151mg of potassium, 0.6mg of iron, 0.04mg of calcium, 0.2mg of zinc, 0.4mg of phosphorus, 0.06mg of magnesium, and 0.1mg of manganese. The vitamin composition includes 4.5mg of vitamin C, 1.4mcg of vitamin K, 1.4mcg of folate, and 3.2mcg of vitamin A.
Storage & Handling
Commercial storage guidance for fresh cucumbers (slicing; HB66 says the same conditions generally apply to pickling cucumbers). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
10 to 12.5°C (50 to 54°F)
Humidity
95%
Packaging
Breathable packaging, wrapped or loose
Shelf Life
up to 14 days
Storage Notes: Cucumbers must be kept in a narrow temperature band: colder storage causes chilling injury (pitting, water-soaking, decay) within days and warmer storage causes rapid yellowing, and they should be kept away from ethylene. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 302-305.
Applies to: fresh cucumbers (slicing; HB66 says the same conditions generally apply to pickling cucumbers).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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