The latest reasons for the bitterness of cucumber and its preventive measures

Cucumber fruit and vegetable dual-use, its taste crisp, many like to eat, but many growers said that their cucumber bitter, taste and balsam pear are almost, seriously affecting the economic benefits. So the bitter taste of cucumbers is caused by the reason? How to prevent it? Let's take a look.

First, the reason for the bitterness

1. One's own reason

The bitter taste of cucumber is natural, but the bitter taste is relatively light, which will not affect its taste. This bitter taste is related to a substance called cucurbitacin c, and the normal yellow cover substance is lower, so the bitter taste is lighter, when its content is higher, the bitter taste will be heavier. And some cucumber varieties have a higher content, so they are more bitter, so it is recommended to buy varieties with less bitterness.

2. Environmental factors

The external environment will also affect the bitterness of cucumbers. When the ambient temperature is too high or too low, its metabolism will be disordered, resulting in increased bitterness. Generally speaking, when the temperature is lower than 13 degrees, the absorption of nutrients and water in cucumbers will be inhibited. It is easy to aggravate its bitterness, and when the temperature is higher than 30 degrees for a long time, it will also aggravate its bitterness. In addition, in a good light environment, cucumber leaves can convert carbon dioxide and water into carbohydrates, reducing the concentration of picrin, while if the light is insufficient, the concentration of picrin is higher, its taste is also more bitter.

3. Improper management

Excessive application of nitrogen fertilizer in the growing period of cucumber will make its sitting melon uneven, and the cucumber grown from weak branches and side branches will have balsam pear, because nitrogen fertilizer will promote the rich color of cucumber, resulting in the increase of bitter element. In the case of high temperature and water shortage, the physiological water shortage of the plant will also form a bitter taste hanging, and the bitter taste hanging will also occur if the watering temperature is too low. If the seedling control time is too long in the seedling stage, it will also cause the loss of water in the plant and increase the bitterness. in addition, the root injury is too low when weeding in the middle tillage, and the root absorption of nutrition and water is weakened, resulting in malnutrition and bitter taste.

II. Preventive methods

Excellent varieties with less bitterness should be selected when planting, low temperature and high temperature should be avoided, especially in greenhouse cultivation, temperature control should be strengthened, the temperature limit of bitter formation should be avoided, and the temperature should be above 13 degrees in the initial stage and below 32 degrees in the later stage. at the same time, it is necessary to ensure sufficient light, promote carbohydrate synthesis and reduce the concentration of bitterness. Fertilization and watering should be reasonable, nitrogen fertilizer should not be partial to nitrogen fertilizer, the ratio of nitrogen, phosphorus and potassium fertilizer should be appropriate, timely watering should be done at high temperature and water shortage, a small amount of water should be watered frequently, and the water temperature should not be too low, so as to avoid the formation of picrin caused by water shortage. Attention should be paid to depth when ploughing and weeding, so as not to damage the root system and affect the absorption capacity of the root system.

The above are the reasons for the bitterness of cucumbers and the prevention methods. I hope I can help you. If you want to know more about it, please follow us.