(a) Several important considerations should be taken into account when cultivating cucumbers.
(1) Timely sowing is crucial for successful growth. In greenhouse conditions, it's best to sow seeds in mid-January, while open-field cultivation should be delayed until early February. Each planting area requires about 100 grams of seeds. Before sowing, soak the seeds for 2–4 hours, then wrap them in moist gauze and keep them at a temperature of 25–30°C to promote germination. Once the sprouts reach the size of half a grain of rice, they can be transplanted into seedbeds.
(2) Proper transplanting timing is essential. Two weeks before planting, prepare the soil by digging trenches and apply 3,000 kg of well-decomposed organic manure along with 30 kg of compound fertilizer to enrich the soil. Transplant seedlings when they have developed 5–6 true leaves. Greenhouse planting usually begins in mid-March, while plastic-covered fields are planted in late March, and open-field cultivation starts around mid-April. The ideal planting density is between 2,500 and 2,700 plants per acre.
(3) Effective management after planting ensures healthy growth. During the initial stages, maintain a temperature of 30°C in greenhouses to protect against frost. After ventilation, ensure proper air circulation and keep daytime temperatures between 25–28°C. On cloudy days, open the curtains and remove the greenhouse film gradually from early April to improve ventilation. Apply a solution of 100 times diluted Baoguo Ling or Cucumber Diluent to flowers and fruits. Water every 1–2 weeks during fruit development, and apply fertilizer once before harvesting. Regularly monitor for diseases such as downy mildew.
(4) Timely harvesting is vital for quality. Even during the fruiting stage, cucumbers continue to grow vegetatively. Harvest tender fruits promptly, ideally twice a day—once in the morning and once in the evening. Ensure that each cucumber meets the required size standards to avoid overgrowth or spoilage.
(ii) Harvesting standards vary depending on the requirements of the processing plant. Focus on uniform size and select and grade the cucumbers accordingly after harvest. A typical purchase standard is 22–25 cucumbers per unit, but additional criteria may also apply.
(c) Marinating method:
(1) Low-salt early pickling: For every 100 kg of cucumbers, add 6 kg of salt and let them marinate for 2–3 days.
(2) Dehalogenated compounded salt: Use 5 kg of salt per 100 kg of cucumbers and marinate for 4–5 days.
(3) Re-dehydration: Place the previously pickled cucumbers into bamboo baskets and press them firmly to remove excess moisture.
(4) Adding supplementary ingredients: Mix in an appropriate amount of white sugar, food coloring, flavor powder, sesame oil, and preservatives to enhance taste and appearance. Stir thoroughly to ensure even distribution.
(5) Final packaging: After sterilization, the pickled cucumbers are packed into small individual bags according to different specifications. Finally, they are placed into box packaging for distribution.
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