Japanese Cucumber
Japanese Cucumbers are a good source of Vitamin A. Good-quality Japanese cucumbers are similar to English cucumbers - they are firm, thin, long and an even dark-green color. However, the Japanese cucumber has prickly skin. They should be relatively straight with a slight curve and be roughly 1”-1.25” in diameter.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler.
» Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, un-protected, in a walk-in cooler.
» While the sealed plastic sleeves will protect the product from dehydration, unwrapped product is extremely susceptible to dehydration.
» Cucumbers will yellow from exposure to ethylene gas. However, the plastic sleeves protect the product from short term exposure.
» Do not stack loosely; cucumbers are susceptible to bruising.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Cucumbers have an expected shelf life of 4-5 days. Plan to rotate frequently to maintain quality.
» Handle with care, cucumbers can bruise easily.
» Avoid placing the raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Always limit the time the product is out of refrigeration.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Use the cucumber completely, do not store partially used product back into the cooler for extended periods of time.
» Cucumbers are hot house grown and packed and need to be washed in a sanitary rinse.
» Store prepared product in refridgerator.