Japanese/White Cucumber

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Storage Guidelines

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.

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).

Nutritional Information

Cucumber, with peel, raw; USDA SR Legacy, FDC 168409, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 15 kcal; Protein: 0.65 g; Fat: 0.11 g; Total carbohydrate (by difference): 3.63 g; Dietary fiber: 0.5 g; Vitamin C: 2.8 mg; Folate: 7 µg; Total sugars: 1.67 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.