You are here

General Produce

Cucumbers, Japanese

Common Packs:

10-lb. carton

Receiving Inspecting:

Cucumbers should be firm, but not hard. They should not be pliable or have soft spots or shriveled ends. Color should be solid green with no yellowing.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-90% relative humidity
Shelf-Life:
10 to 14 days.
Troubleshooting:

Pitting, water-soaked spots, and decay indicate chill injury. Shriveling can occur if cucumbers are stored in an area with low humidity. Store properly.

Yellowing and softening can occur if cucumbers are exposed to ethylene gas. Storing at high temperatures may also promote yellowing. Keep cucumbers away from ethylene-producing fruits and ripening rooms.

Soft, sunken ends, and a loose seed cavity result when product is over-mature.

Usage Ideas:

  • Marinate chopped Japanese cucumbers and sliced red onions in rice wine vinegar, sugar, and minced chili de arbol; serve as a side salad to curries.
  • Add chopped Japanese cucumbers and sesame oil to chicken salad; serve on sesame crackers with shiso garnish.