About the book
Cucumber (Cucumis sativus L.) , as a long usually green-skinned vegetable, has been cultivated for at least 3000 years presumably having originated in the tropical rainforest belt at the southern foot of the Himalayas in India. The first cucumbers were wild, with black thorns. They were too bitter to eat. After a long period of cultivation and domestication, wild cucumbers began to be consumed. Since then, cucumbers have spread around the world, and through natural selection. Many varieties or ecotypes have been formed by artificial selection. The nutritional value of the cucumber is low, but its delicate flavour makes it popular for salads and relishes. The plants are susceptible to a number of bacterial and fungal diseases, including downy mildew, anthracnose and Fusarium wilt. Much more studies have been carried out to further understand this miraculous plant.
This book will mainly cover natural history, the history of cucumber in cultivation, therapeutic benefits, modern cultivation and production, germplasm and varieties, preservation and storage, breeding etc.