![]() Lebanese cucumbers are small, smooth-skinned and mild, yet with a distinct flavor and aroma.They are sometimes marketed as seedless or burpless, because the seeds and skin of other varieties of cucumbers are said to give some people gas. Most commonly grown in greenhouses, these parthenocarpic cucumbers are often found in grocery markets, shrink-wrapped in plastic. They are nearly seedless, and have a delicate skin. They can grow as long as 2 feet (0.61 m). Burpless cucumberīurpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber, and are reputed to be easy to digest and to have a pleasant taste. The term, West Indian gherkin, has been applied to Cucumis anguria L., a related species of Cucumis sativus, the most common cucumber plant. The word gherkin derived in the mid-17th century from early modern Dutch, gurken or augurken for “small pickled cucumber”. India, Turkey, Ukraine and Mexico compete as producers for the global gherkin market, with the European Union, United States, Canada, and Israel as major importers. In the United Kingdom, gherkins may be prepared predominantly in vinegar, imparting an acidic flavor “punch” as a side-dish for meals.Īlthough gherkins may be grown in greenhouses, they are commonly grown as a field crop, processed locally, and packaged in jars in Canada, the United States, and India. ![]() Gherkins, also called cornichons, baby dills, or baby pickles, are small, whole, unsliced cucumbers, typically those 1 inch (2.5 cm) to 5 inches (13 cm) in length, often with bumpy skin, and pickled in variable combinations of brine, vinegar, spices, and sugar. The liquid made from pickling is called “pickle juice.” Gherkin The process of pickling led to the use of paraffin wax as a seal for jars used to preserve pickled and other preserved foods, and to the Mason jar made from thick glass able to tolerate high temperatures used in processing pickles and other foods for long-term shelf-life. Color can vary from creamy yellow to pale or dark green. Compared to slicers, picklers tend to be shorter, thicker, less regularly shaped, and have bumpy skin with tiny white or black-dotted spines. Those cucumbers intended for pickling, called picklers, grow to about 7 to 10 cm (3 to 4 in) long and 2.5 cm (1 in) wide. Although any cucumber can be pickled, commercial pickles are made from cucumbers specially bred for uniformity of length-to-diameter ratio and lack of voids in the flesh. Pickling with brine, sugar, vinegar, and spices creates various, flavored products from cucumbers and other foods. Smaller slicing cucumbers can also be pickled. This variety may also be called a “telegraph cucumber”, particularly in Australasia. Sometimes these are known as English cucumbers. Slicers in other countries are smaller and have a thinner, more delicate skin, often having fewer seeds and being sold in a plastic skin for protection. Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a much tougher skin. They are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour. The main varieties of slicers mature on vines with large leaves that provide shading. Slicing cucumberĬucumbers grown to eat fresh are called slicing cucumbers. Cucumber varietiesĬucumbers are classified into three main cultivar groups: “slicing”, “pickling”, and “burpless”. Cucumber is primarily eaten immature, and they’re typically harvested at 8–12 days post-pollination, while fruit ripening and seed maturity is at ~30–35 days post-pollination 4. Though Phytophthora capsici infects vegetative tissues in most crops, in cucumber, the fruits are the primary target of infection 3. Cucumber is susceptible to fruit rot caused by the oomycete pathogen, Phytophthora capsici 2. Many different types of cucumber are traded on the global market. The cucumber is originally from South Asia, but now grows on most continents. ![]() Cucumber is a creeping vine that bears cucumiform fruits but are eaten as vegetables. Cucumber is widely consumed fresh in salads or fermented (pickles) or as a cooked vegetable. Summary of Cucurbitacins What is a cucumberĬucumber (Cucumis sativus L.) is a widely cultivated fruit and it’s a member of the Cucurbitaceae family, which includes species with therapeutic potential such as melon, squash, and pumpkin 1. ![]()
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