Origin, distribution, taxonomy, botanical description, genetics, genetic diversity and breeding of cucumber (Cucumis sativus L.)

Cucumber belongs to the Family Cucurbitaceae, Subfamily Cucurbitoideae, Tribe Melothrieae, Subtribe Cucumerinae, Genus Cucumis and Species Cucumis sativus L. The Common Names of Cucumber are garden cucumber, apple cucumber, gherkin and khira. Cucumber (Cucumis sativus L. 2n = 2x = 14) is one of the Asiatic species. Cultivated for at least 3,000 years, the cucumber originated from India, where a great many varieties have been observed, along with its closest living relative, Cucumis hystrix. It was probably introduced to Europe by the Greeks or Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century. Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant that bears usually cylindrical fruits, which are used as culinary vegetables. Considered an annual plant, there are three main types/varieties of cucumber—slicing, pickling, and seedless—within which several cultivars have been created. It is high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions. Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss. Cucumber is also frequently used in cosmetology, where it is used as a skin moisturizer, due to its large amount of water, which can make up ninety-seven percent of its composition. It is also used in naturopathic medicine as a diuretic and depurative, in order to treat some pictures of cystitis or urinary tract infections. Cucumbers have a mild, refreshing taste and a high water content. They can help relieve dehydration and are pleasant to eat in hot weather. People eat cucumber as a savory food. It also features in some beauty products. Mature uncooked cucumbers bring relief for individuals suffering from celiac disease, and promote skin health. The seeds can be used to expel parasitic worms. Cucumber juice has significant amounts of potassium and is high in vitamin A. It also contains significant amounts of silicon. It also contains sterol. Cucumber juice is used as an ingredient in cosmetics, soaps, shampoos, and lotions, and in Eau de toilette and perfumes. The juice from the leaves induce vomiting and aid digestion. The cucumber blessing is an adhiṣṭhāna practised at Shingon Buddhist temples in summer. In a cucumber blessing meeting, the priest and believers together pray that they can pass the season of hot summer in good health like fresh cucumbers. Classical genetics and traditional breeding techniques have made great contribution in better understanding and genetic improvement of cucumber crop for several qualitative and quantitative traits. In this review article origin, distribution, taxonomy, botanical description, genetics, genetic diversity, breeding, uses, nutritional value, and health benefits of cucumber are discussed.