The cause of bitter eggplant
1. Variety factors
Eggplant itself contains some special bitter substances, such as solanine glycoside M (C31H51NO12) and so on. The fruit of wild eggplant is usually bitter, but the bitterness is reduced after cultivation and domestication, but it still has a certain content. There are some differences in the content of bitter substances in different varieties, and its content determines the bitterness of eggplant to some extent. Generally speaking, green eggplant is higher than purple eggplant, dwarf eggplant is higher than long eggplant.
2. The influence of environmental factors.
The amount of bitter substances in eggplant fruit is largely affected by the external environment. Protected cultivation is a kind of anti-environmental cultivation, and it is difficult to achieve the best environment for eggplant growth due to the influence of the current production level.
3. The influence of grafted rootstocks.
In recent years, in order to prevent continuous cropping obstacles, many eggplant seedlings have been grafted in protected areas. Using grafting to raise seedlings can effectively prevent the obstacle of continuous cropping, but if the rootstock is not selected properly, it will affect its quality and sometimes aggravate the bitterness of eggplant.
4. Improper cultivation measures
Eggplant belongs to fruits and vegetables, and its growth needs complete fertilizer, especially when it changes from vegetative growth to reproductive growth, the demand for some mineral elements increases obviously, if nitrogen fertilizer is applied in this period, it is easy to cause the plant to flourish and produce bitterness. In addition, in the process of eggplant cultivation, water supply must be timely, such as the lack of water supply, it will affect the normal physiological and biochemical activities of the plant, hinder the transformation and accumulation of dry matter and the decomposition and release of harmful substances, resulting in thick and hard pericarp, bitter pulp and reduced quality.
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Identification and control of ginger plague
Ginger plague, also known as ginger rot or bacterial wilt, is the most harmful disease in ginger production, which can generally cause 20-30% loss, serious seed destruction, and continue to cause rot during storage. The disease can harm the stems and leaves, but mainly the underground roots and stems. Mostly in the base of the stem near the ground and the upper part of the underground stem, the disease occurs first, the disease spot is moist, dirty brown and dull, the internal tissue gradually becomes soft and rotten, leaving only the outer skin, and the dirty white and smelly juice can be extruded from the diseased part by hand; the root is also caused by yellowish brown rot. After the rhizome is damaged
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Management techniques of Zanthoxylum bungeanum in autumn and winter
The picking of Zanthoxylum bungeanum is gradually over, and this is the critical period for controlling diseases and insect pests and reducing the amount of overwintering pests. Therefore, we should pay attention to the following management techniques: first, pepper gardens with serious damage to Chinese prickly ash, such as latent leaf beetles, shell insects, rust and so on. The tree should be sprayed 1-2 times with a mixture of 1000 times 15% isocarbophos and 1000 times 5% cypermethrin. Second, clean up dead trees and deciduous weeds in time, burn them centrally, and eliminate the sources of diseases and insect pests.
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