Meet the editor

Haiping Wang is a full-time research scientist and professor in the Department of Vegetables Germplasm, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences (IVFCAAS). His research interests include vegetable genetic resources and preservation of the diversity of Midterm Gene-Bank of Vegetables Genetic Resources in China. Research on vegetable genetics is conducted to improve the crop for growers

and consumers. His key areas of interest include garlic, ginger, radish, and cucumber genetics and the development of genomic tools. His outreach activities include interaction with the garlic and ginger production and with consumers. Dr. Wang is the author and co-author of seventy publications in scientific journals and thirteen book chapters in Chinese and English. He has reviewed numerous publications for more than ten international scientific journals.

Contents

**Section 1**

**Section 2**

Introductory Chapter: Studies on Cucumber

Antidiabetic Principle in *Cucumis sativus* L.

Cucumber Pickles and Fermentations

*by Chidiebere Ugwu and Stephen Suru*

(*Cucumis sativus* L.)

*by Iyabo Bosede Adeoye*

**Section 3**

Oyo State

*by Ibitoye Oluwayemisi Beatrice, Ajiboye Taofeek Olakunle, Abdulazeez Azeemat Titilola, Oyegoke Rukayat Abiodun, Muritala Hamdalat Folake and Abubakar Fatimah Aluko*

*by Sarmad Ghazi Al-Shawi and Sadiq Jaafir Aziz Alneamah*

Cosmetic, Culinary and Therapeutic Uses of Cucumber

Market Performance and Structure of Cucumber in Ibadan,

*by Huixia Jia and Haiping Wang*

**Preface III**

Introduction **1**

**Chapter 1 3**

Economic Values and Pharmacological Potentials **11**

**Chapter 2 13**

**Chapter 3 23**

**Chapter 4 39**

Production and Market **49**

**Chapter 5 51**
