Organic
Cucumber
"Nature's refreshing snack"
A refreshing, low-calorie, and hydrating vegetable, cucumbers are a popular addition to salads, sandwiches, and snacks. Belonging to the gourd family, cucumbers are known for their crunchy texture and various uses in cooking and cosmetic applications.
Also known as
Gherkins, Cornichons, Kirby
Botanical name
Cucumis sativus
Product Details
PLU Code
94062
5-digit code
Category
Vegetables
Cucumber › All Sizes
Origin
Cucumbers are native to Asia, specifically the Indo-Gangetic Plain of India, but are now cultivated in many parts of the world with ideal climates.
Temperature
10 to 12.5°C (50 to 54°F)
Shelf Life
up to 14 days
Status
Approved
About Cucumber
Cucumbers are typically dark green in color, but can also be found in white, yellow, or orange varieties. They can grow up to 60 cm in length, but commercial varieties are often harvested when they are shorter.
Nutrition Information
Cucumbers are low in calories and rich in nutrients. One 100g serving of cucumber contains approximately 16 kcal of energy. It is made up of about 96% water, 3.6 grams of carbohydrates, 0.5 grams of protein, and 0.1 grams of fat. The same serving provides 10 milligrams of calcium, 7 milligrams of magnesium, 151 milligrams of potassium, and 25 milligrams of vitamin C, along with 0.6 milligrams of iron and trace amounts of other vitamins and minerals such as vitamin K, vitamin B6, and manganese.
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 containers or bags, loose or wrapped in plastic or wax paper
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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