Wilting. Cucumbers quickly become flaccid and shrivelled at the
blossom end unless they are under high humidity, that is, 90 per
cent or higher relative humidity. Wrapping with suitable plastic
film, packaging in perforated plastic bags or waxing are some
methods of minimising water loss.
Chilling injury. Cucumbers are susceptible to chilling at
temperatures below 10°C. Fruit held at 7°C or below develops
surface pitting or dark-coloured, watery areas on the skin.
Cucumbers can be held at lower temperatures (for example,
three days at 3°C) if they are consumed immediately after
removal from cold storage.
Yellowing. As cucumbers mature and ripen, they become yellow,
which is a sign of senescence. Yellowing is accelerated by
higher temperatures and the presence of ethylene gas.