**4. Influence factors and solutions of cucumber fermentation**

Cucumber pickles are most commonly fermented vegetable and widely consumed throughout the world [12]. Good fermentation depends on the proper combinations and interactions of multiple physical, chemical and microbiological factors [13]. Brine storage and process operations are susceptible to oxidation reactions during the fermentation process, and this has adverse influence on the quality property of cucumber pickles. To control the influence factors of cucumber fermentation, researchers have done many efforts on modern and advanced technologies, such as reducing the concentration of brining sodium chloride, developing the brining properties using lactic acid bacteria cultures, developing an anaerobic tank system, preventing cucumber gaseous deterioration by pouring of CO2 from fermentation brines [13]. After storing the brine, excess salt and organic wastes need to be leached to complete the product processing, and these wastes are sources of serious environmental concern. Thus, the waste disposal needs to be solved in the cucumber pickle industry.

#### **5. Performance, structure and constraints of cucumber market**

Marketing is vital for linking production and consumption and facilitating agricultural productivity and employment [14]. Market performance is the ultimate result of various market activities, and market structure is the organization characteristics of the market that influence the nature of competition and pricing [15]. Both male and female participate in cucumber marketing, and the male–female rate has great differences in different regions. The wholesalers are older than the retailers. In Ibadan, most of the retailers were within 31–40 years age, whereas most of the wholesalers were within 41–50 years age. It's gratifying that cucumber marketing is usually profitable for the retailers and wholesalers at both peak and lean seasons of cucumber production. However, the cucumber market is competitive, and inequality exists in the market. Commodity perishability is an important constraint in cucumber market. Thus, it is indispensable to reduce perishable degree and prolong storage time after post-harvest.

**5**

*Introductory Chapter: Studies on Cucumber DOI: http://dx.doi.org/10.5772/intechopen.97360*

**cultivated condition**

biostimulator is applied.

**6. Soil moisture and fertilizer management of cucumber**

Inappropriate farming systems and poor agronomic management are

**7. Biostimulators promote growth of cucumber under soilless** 

**8. Pests and diseases during cucumber cultivation and production**

During growth process, cucumber might be affected by multiple insect pests and diseases, resulting in decrease of yield and quality. The major insect pests in cucumber including *Diabrotica undecimpunctata*, *Acalymma vitatum*, *Bactrocera cucurbitae*, *Raphidopalpa foveicollis*, *Epilachna implicate*, *Myzus persicae*, *Aphis gossypii*, *Anasa tristis*, *Trialeurodes vaparariorus*, *Bemisia tabaci* and *B. argentifolii* [22, 23]. Currently, the pest management mainly relies on chemical pesticides

Soilless cultivation in substrate culture is an important cultivation pattern for cucumber in greenhouses. The substrates should have specific physical properties including pore volume, air and water capacity, and density of substrates. Studies indicate that biostimulators can stabilize the production process to enhance plant growth under stress conditions. For instance, humate can increase vitality and growth of plants, improve seed germination, promote nutrient uptake, enhance transport and availability of micronutrients, and increase ion-exchange capacity. Lactates can produce bioregulatory effects to improve nutrient balance and plant vitality [21]. *Bacillus subtilis*, as a microorganism from the rhizosphere, can accelerate plant growth, stimulate the process of formation of plant organs, and enhance the resistance of biotic and abiotic stresses [21]. Application of biostimulators mixture (humate, lactate, and *Bacillus subtilis*) prevent growth reduction of cucumber under pH and temperature stresses through enhancing the root growth, whereas the growth is markedly reduced under stresses if no

responsible for low yield of cucumber. The quality/fertility status of soils is essential for growth and development for cucumber [16]. With good moisture and fertilizer management, optimum yield of cucumber might be attained. The conventional irrigation methods including flooding irrigation, furrow irrigation and drip

irrigation have been widely applied for a long time in cucumber cultivation because of their low cost or simple operation [17, 18]. However, these irrigation methods are surface irrigation and are driven by positive pressure, which may cause low water use efficiency, water wastage and nutrient loss [16, 19]. To solve these problems, new irrigation technique such as negative pressure irrigation that controls automatically water release based on the soil water potential difference should be encouraged [16]. Inadequate fertilizer use causes low soil fertility that cannot provide sufficient nutrients for the normal growth of cucumber. The integration application of inorganic and organic fertilizer is more beneficial than the sole use of inorganic fertilizer or organic manures in cucumber production [20]. Moreover, fertilizer sources need to dissolve or decompose to make nutrients available for cucumber plants, so soil fertility also depends on soil water, temperature and density. Consequently, the soil management strategies such as negative pressure irrigation, seasonable fertilization, application of organic mulches and conservation tillage should be appropriately applied for sustainable production of cucumber.

*Cucumber Economic Values and Its Cultivation and Breeding*

treatments [11].

industry.

**3. Culinary, therapeutic and cosmetic uses of cucumber**

At present, cucumber is the fourth most widely cultivated vegetable after

tomato, cabbage and onion [8]. Cucumber has versatile uses in culinary, therapeutic and cosmetic purposes [5, 6]. Nutritional and epidemiological researches have shown various benefits of cucumber. For example, cucumber contains abundant nutrients and has crunchy texture and unique flavor, so it is a quintessential vegetable used for a variety of dishes, and it is also indispensable for salad, soup and smoothie. Cucumber is rich in superior hydration and phytochemicals, which have diverse health benefits including weight loss, anti-inflammation, remedy for multiple diseases of eczema, constipation, hypertension, atherosclerosis, cancer, etc. [9]. Recent studies found that the presence of kaempferol in cucumber is an important antidiabetic agent [10]. Furthermore, cucumber is popularly used for natural beautification and for skin

**4. Influence factors and solutions of cucumber fermentation**

**5. Performance, structure and constraints of cucumber market**

agricultural productivity and employment [14]. Market performance is the ultimate result of various market activities, and market structure is the

are older than the retailers. In Ibadan, most of the retailers were within

31–40 years age, whereas most of the wholesalers were within 41–50 years age. It's gratifying that cucumber marketing is usually profitable for the retailers and wholesalers at both peak and lean seasons of cucumber production. However, the cucumber market is competitive, and inequality exists in the market. Commodity perishability is an important constraint in cucumber market. Thus, it is indispensable to reduce perishable degree and prolong storage time after

Marketing is vital for linking production and consumption and facilitating

organization characteristics of the market that influence the nature of competition and pricing [15]. Both male and female participate in cucumber marketing, and the male–female rate has great differences in different regions. The wholesalers

Cucumber pickles are most commonly fermented vegetable and widely consumed throughout the world [12]. Good fermentation depends on the proper combinations and interactions of multiple physical, chemical and

microbiological factors [13]. Brine storage and process operations are susceptible to oxidation reactions during the fermentation process, and this has adverse influence on the quality property of cucumber pickles. To control the influence factors of cucumber fermentation, researchers have done many efforts on modern and advanced technologies, such as reducing the concentration of brining sodium chloride, developing the brining properties using lactic acid bacteria cultures, developing an anaerobic tank system, preventing cucumber gaseous deterioration by pouring of CO2 from fermentation brines [13]. After storing the brine, excess salt and organic wastes need to be leached to complete the product processing, and these wastes are sources of serious environmental concern. Thus, the waste disposal needs to be solved in the cucumber pickle

**4**

post-harvest.
