Open access peer-reviewed Edited Volume

Studies on Cucumber (Cucumis sativus L.)

Haiping Wang

Chinese Academy of Agricultural Sciences

Haiping Wang is a full-time Research Scientist and Association Professor of Horticulture, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences.


Cultivation Distribution Production Nutrition Carotene Therapeutic Potential Germplasm Diversity Preservation and Storage Traditional Breeding Molecular Breeding Insects and Disease

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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.

Publishing process

Book initiated and editor appointed

Date completed: September 30th 2020

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: October 28th 2020

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Approved chapters written in full and submitted

Deadline for full chapters: December 27th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: March 17th 2021

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Expected publication date: May 16th 2021

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About the editor

Haiping Wang

Chinese Academy of Agricultural Sciences

Haiping Wang was born in Chifeng, Chian in 1975. He holds BSc in Plant protection (1998), MSc in Plant breeding (2001) and PhD in Vegetable science (2001) at Graduate School of Chinese Academy of Agricultural Sciences. Since 2001 he is a full time Research Scientist and Association Professor of Horticulture, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences. His research interest include: research on vegetable genetic resources in order to collect the germplasm for preserving the diversity of Midterm Gene-Bank of Vegetables Genetic Resources in China; research on garlic and ginger genetics and breeding conducted to improve the crop for growers and consumers. Key areas of interest include garlic, ginger, radish and cucumber genetics and development of genomic tools, genetic improvement of garlic disease resistance, garlic diversity and origins, and of human nutritional quality and flavor of both garlic and ginger. Outreach activities include interaction with the garlic and ginger production and with consumers.

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