DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

North La Union Campus

COLLEGE OF AGRICULTURE
Bacnotan, La Union

Name: Bayangan, Fernan L. Rating:

Course/ Year: BSA 3 Date:

CAMC 108:

Comprehensive Report on the Cucumber Production

Introduction

Cucumber (Cucumis sativus), a member of the Cucurbitaceae family, is a widely

cultivated vegetable prized for its refreshing taste and nutritional benefits. In the Philippines,

cucumber production significantly impacts both the agricultural sector and the national economy.

Cucumber cultivation began over 3,000 years ago in India, spreading through Western Asia and

Europe via ancient trade routes. The vegetable was introduced to the Philippines during the Age

of Exploration by European explorers, particularly the Spanish. The Philippines' tropical climate

and fertile soils were ideal for cucumber cultivation, integrating it into local agriculture and

cuisine.

Cucumbers are herbaceous annual plants with climbing vines. The fruit is typically

elongated and cylindrical, varying among cultivars. Botanically classified as berries, cucumbers

have a hard rind and no internal divisions. They are composed of approximately 95% water,

making them exceptionally hydrating. Cucumbers are low in calories and rich in essential

vitamins and minerals, including vitamin K, vitamin C, potassium, and magnesium, contributing

to their popularity in diets and weight management. Cucumber production is crucial for the

Philippine agricultural sector. The crop’s simple cultivation requirements and adaptability to the
tropical climate make it an attractive option for farmers. Cucumbers support local markets, offer

export opportunities, contribute to food security, and provide income for many Filipino farmers,

playing a vital role in rural employment and income generation.

Philippine farmers use a mix of traditional and modern techniques to optimize cucumber

yield and quality. Practices include selecting suitable cultivars, soil preparation with fertilizers,

and pest and disease management. Irrigation, especially during the dry season, ensures a

consistent water supply. Smallholder farmers typically use labor-intensive methods, while

commercial farms may employ mechanization. Crop rotation systems help maintain soil fertility

and reduce pests and diseases, promoting sustainable agriculture.

Cucumber production faces challenges such as pests and diseases, fluctuating market

prices, and climate change impacts. Addressing these issues requires collaboration among

government agencies, research institutions, and farmers. Opportunities for growth include

adopting improved cultivars, advancing agricultural technology, and improving market access

through better infrastructure and support services.

Cucumber production in the Philippines demonstrates the vegetable's adaptability and

significance in agriculture. From ancient origins to a key crop today, cucumbers provide

nutritional benefits, economic opportunities, and support sustainable farming. Addressing

challenges and leveraging growth opportunities can enhance productivity and sustainability,

benefiting farmers and consumers alike.

Nutritional Value

Per 100 g edible portion, immature fruits contain:

Properties Amount

Water (g) 96
Protein (g) 0.60
Fat (g) 0.10
Carbohydrates (g) 2.20
Calcium (mg) 12.0
Iron (mg) 0.30
Magnesium (mg) 15
Phosphorus (mg) 24
Vitamin A (IU) 45
Vitamin B1 (mg) 0.03
Vitamin B2 (mg) 0.02
Niacin (mg) 0.3
Vitamin C (mg) 12
Energy value (kl) 63

Production Management

Commercial Varieties

Pickling Type:

Pilmaria Explorer
Slicing Type:

Ambassador Matipuno
Bituin Melissa
General Lee Poinsett
Governor Puma
Jaguar Thalia
Soil and Climate Requirements

Cucumber can be grown throughout the year across locations. It grows best in sandy

loam soil rich in organic matter with pH 6.5-7.5.

Land Preparation

Plow and harrow the field twice. Prepare furrows 0.75 m apart. Apply fully decomposed

chicken manure along the furrows at 1 kg/linear meter or 500 g/hill. Mix thoroughly with

the soil. Make holes 30 cm apart. Water the holes before planting.

Planting

About 3 kg of seeds are required per hectare. Wet the seeds overnight for uniform

germination. Air dry and sow 2-3 healthy seeds/hill, 1 cm deep. Cover lightly with soil

and mulch with rice straw. After three days, remove the rice straw covering the hole to

give way to growing seedlings. Pull out excess seedlings and replant to missing hills.

Maintain only 2 seedlings/hill.

Fertilization

Apply 10 g/hill 14-14-14 at planting. Sidedress with a mixture of two parts 46-0-0 and

one part 0-0-60 -0-60 at 10 g/hill on the 15th and 30th day after transplanting. Tea

manure and fermented plant juice can be applied weekly as foliar fertilizer during the

vegetative stage to increase plant vigor and resistance to downy and powdery mildew.
 To prepare tea manure, soak ¼ sack dry cow/horse manure in a plastic drum filled with

189.25 L water for seven days. To prepare fermented plant juice, mix chopped actively

growing plant parts with equal amount of molasses or brown sugar. After one week of

fermentation, extract the juice and apply as foliar fertilizer at 1 tbsp/3.785 L water. Apply

to the whole plant, especially on the growing tips.

Trellising

Provide trellis soon after emergence. Set up 2-m long ipil-ipil posts along the row with a

spacing of 3 m between posts. Connect the posts by installing Gl wire # 16 near the base,

at the middle, and near the top end. Hang abaca twine or synthetic straw from the topmost

wire to serve as support to the growing vines. Train the vines every two days.

Irrigation

Irrigate the field once a week. Cucumber needs abundant supply of water during the

growing period. However, it cannot tolerate waterlogging.

Weed Management

Practice off-barring and hilling-up at 20 days after emergence to suppress weed growth.

Apply mulch such as rice straw or mulching film to minimize weeds and conserve

moisture.
Pest and Disease Management

Insect Pest/ Diseases Control

Fruit fly Fruit fly attractant, wrapping of fruits;

Cucumber beetles Scatter wood ash on the leaf surface; spray recommended

pesticides

Leaf folders Hot pepper spray (100 grams macerated hot pepper/ 16L

water); (Bt. Bacillus thuriengiensis) spray; spray

recommended pesticides

Aphids Hot pepper spray; predators (Lady beetles, predatory wasps);

spray recommended pesticides

Thrips/ mites Intercropping/ mixed planting; spray recommended miticides

Powdery mildew Compost tea spray; tea manure, spray recommended fungicide

Downy mildew Mulching; pruning and burning of infected leaves, compost

tea spray, spray recommended fungicides

To minimize pest incidence, plant barrier crops like com and legumes. Intercrop with herbs and

aromatic plants like marigold, alliums, lemon grass, ginger, and basil to repel insects. Grow

flowering plants such as cosmos and sunflower to attract predators and pollinators. Spray the

plants with compost tea and tea manure to increase resistance to fungal diseases and to improve

plant vigor.
Post-Harvest Management

Harvesting

Harvest slicing types at 38-45 days after emergence, and pickling types; 3-5 days earlier.

Harvest every other day or when necessary. Remove all deformed and damaged fruits to

enhance production of more fruits. Severely damaged fruits can either be included in the

compost pile or used as fermented plant juice. To prepare fermented plant juice, mix

chopped actively growing plant parts with equal amount of molasses or brown sugar.

After one week of fermentation, extract the juice and apply as foliar fertilizer at 1

tbsp/3.785 L water.

After harvesting are the following:

1. Gentle Handling

Cucumbers should be handled carefully to avoid bruising or damage. Bruising not

only affects their visual appeal but also accelerates spoilage by providing entry

points for pathogens. It's recommended to use padded containers and minimize

the height from which cucumbers are dropped during handling.

2. Cooling

It's essential to cool cucumbers rapidly after harvest to remove field heat. This

helps to maintain their quality and extend shelf-life by slowing down respiration

and microbial growth. Methods such as hydrocooling (submerging cucumbers in

cold water), forced-air cooling (using cold air circulation), or drenching with cold
 well water can be used for rapid cooling. Prompt cooling can significantly reduce

post-harvest losses.

3. Sorting, Grading, and Packing

Cucumbers should be sorted, graded, and packed according to size, quality, and

market requirements. Sorting removes damaged or diseased cucumbers, while

grading ensures uniformity in size and quality, which is crucial for market

acceptance. Proper packing in well-ventilated boxes or crates helps prevent

physical damage and facilitates efficient transportation and storage.

4. Storage

After packing, cucumbers should be stored in optimal conditions. Ideally, they

should be kept at around 55°F (13°C) with a relative humidity of 95%. High

humidity prevents dehydration and maintains firmness. Storing them below 50°F

(10°C) can result in chilling injuries, leading to pitting, water-soaked areas, and

undesirable color changes. Regular monitoring of temperature and humidity is

essential to maintain optimal storage conditions.

5. Ethylene Avoidance

Cucumbers should be stored away from ethylene-producing fruits and vegetables,

such as bananas, tomatoes, and melons. Ethylene exposure can cause rapid

yellowing, softening, and decay of cucumbers. It's advisable to store cucumbers in

ethylene-free environments or use ethylene absorbents in storage areas to mitigate

this risk. Additionally, maintaining good air circulation can help disperse any

ethylene that might be present.

 References

Doucet,R.A.,Fofana,B..(2013).Cucumber.TheCanadianEncyclopedia.https://www.thecanadianen

cyclopedia.ca/en/article/cucumber#:~:text=Cucumber%20originated%20in

%20India%20where,first%20in%20Greece%20and%20Italy.

AgronomicSpotlight:CucumberHarvestAndStorage.(2019).VegestablesBayer.https://www.vegest

ables.bayer.com/hu/hu-hu/resources/growing-tips/agronomic-spotlight/cucumber-

harvest-and-storage.html

Narciso,J.O.,et.al.(2012).CucumberProductionGuide.DTI:NegosyoCenterOnline.https://dtinegos

yocenter.online/sites/default/files/2020-11/Cucumber-Production-Guide.pdf