Harvesting cucumbers begins at technological maturity, which is defined according to their intended use. Cucumbers for fresh consumption, known as salad cucumbers, should be healthy, green, have a regular cylindrical shape, and be of a size appropriate to the cultivar. It is essential that the fruit is young, meaning the seeds are still very soft and juicy. It takes 2 – 3 weeks from fruit set to reach technological maturity. Early in the fruiting phase, cucumbers are typically harvested once a week, while in the later stages, they are harvested twice a week. They are picked by hand, using a knife or scissors, leaving a short stem.
Regular harvesting is very important, and non-marketable fruits (damaged and deformed) must also be removed as they hinder and reduce flowering, fruit set, and the growth of future fruits.
The yield of salad cucumbers can range from 30 to 50 tons per hectare, depending on the cultivar, cultivation technology, and harvesting period.
Cucumbers for processing, such as pickling cucumbers, are harvested while still young, and younger fruits fetch a higher price. The processing industry classifies cucumbers by length or diameter, depending on whether they are sorted manually or mechanically.
The industry primarily demands first and second-class fruits, which limits the proportion of third-class fruits. To achieve this, cucumbers are harvested three times a week, with some producers harvesting daily. Hand-picking cucumbers is labor-intensive, with harvesting costs accounting for about 70% of total production costs.
Mechanized harvesting of cucumbers is also possible, though it is a one-time process because the crop is destroyed as the combine passes. For this reason, it is desirable to achieve a dense plant stand (about 200,000 plants/ha) through seeding. A combine can harvest 2 – 4 hectares per day, so this type of harvesting is used only on large areas and exclusively for pickling cucumbers. Successful mechanized harvesting requires light, well-drained soil, as the combine works well only on dry ground. Fields should be long, free of depressions, and clear of perennial weeds. The crop must be uniform. Mechanized harvesting begins at the start of fruiting, with the timing determined based on hand-harvested test plots. When about 10% of the fruits in the field exceed third-class size, mechanized harvesting can commence. The combine cuts the plant at the ground level and separates the fruit from the stem using a roller system.
The average yield of marketable cucumbers for consumption is about 35 tons per hectare.
Cucumbers can be stored for about two weeks at a temperature of 13°C and a relative humidity of 95%. If kept at lower temperatures (10°C) for more than two days, they begin to turn yellow, and their surface becomes watery, inviting saprophytic microorganisms.
| Class | Fruit Length (cm) | Fruit Diameter (cm) | Average Fruit Weight (g) | Pieces per kg |
|---|---|---|---|---|
| I | 3 – 6 | up to 2.0 | 91 | 11 |
| II | 6 – 9 | up to 3.0 | 303 | 3 |
| III | 9 – 12 | up to 4.0 | 791 | 2 |
