Description
Japanese Cucumbers are a great source of Vitamin A, similar to English cucumbers: they are firm, thin, long with an even, dark-green color. Unlike regular and English cucumbers, however, the Japanese cucumber has prickly skin. They should be relatively straight with a slight curve and be roughly 1 -1.25 in diameter. They are sought after by those with sensitive stomachs as Cucumbers tend to be “burpless,” and can be enjoyed in many ways: butter-steamed, stir-fried or raw.
How to Store
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, unprotected, in a walk-in cooler.
– While the sealed plastic sleeves will protect the product from dehydration, an 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 a 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 refrigerator
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