Reasons for Strong Bitterness in Cucumbers and How to Prevent It
Cucumbers can be used as both a vegetable and a fruit, and their crisp, refreshing taste makes them a favorite for many people. However, many growers say that the cucumbers they grow are quite bitter, almost as bitter as bitter melon, which seriously affects their economic returns. So what causes the strong bitterness in cucumbers? How can it be prevented? Let's take a look together.
I. Reasons for Strong Bitterness
1. The plant's own factors
The bitterness of cucumbers is natural; it is just that the bitterness is usually mild and does not affect their taste. This bitterness is related to a substance called cucurbitacin C. In normal cucumbers, the content of this substance is relatively low, so the bitterness is mild. When its content is high, the bitterness becomes stronger. Some cucumber varieties have a higher content of this substance, so they are more bitter. Therefore, it is recommended to buy varieties with less bitterness.
2. Environmental factors
The external environment can also affect the bitterness of cucumbers. When the ambient temperature is too high or too low, their metabolism becomes disordered, causing the bitterness to intensify. Generally speaking, when the temperature is below 13°C, the absorption of nutrients and water by cucumbers is inhibited, which tends to increase their bitterness. When the temperature remains above 30°C for a long time, it also increases their bitterness. In addition, under good lighting conditions, the leaves of cucumbers can convert carbon dioxide and water into carbohydrates, reducing the concentration of bitter compounds. If there is insufficient light, the concentration of bitter compounds is higher, and the taste is also more bitter.
3. Improper management
Applying excessive nitrogen fertilizer during the cucumber growing period can lead to uneven fruit setting, and cucumbers grown on weak branches and side branches will be bitter. This is because nitrogen fertilizer promotes a deeper color in cucumbers, leading to an increase in bitter compounds. Under conditions of high temperature and water shortage, when the plant suffers physiological water deficiency, bitter fruits can also form. Watering with water that is too cold can also produce bitter fruits. If seedlings are kept under controlled growth for too long, it can also cause excessive water loss in the plant, promoting an increase in bitter compounds. In addition, if the roots are damaged too much during intertillage and weeding, the roots' absorption of nutrients and water weakens, resulting in poor nutrition and bitterness.
II. Prevention Methods
When planting, choose excellent varieties with less bitterness. During cultivation, avoid low and high temperatures. This is especially important in greenhouse cultivation, where temperature regulation should be strengthened to avoid the temperature thresholds that lead to bitterness. In the early stage of fruit setting, the temperature should be above 13°C, and in the later stage it should be kept below 32°C. At the same time, ensure sufficient light to promote carbohydrate synthesis and reduce the concentration of bitter compounds. Fertilization and watering should be reasonable, and excessive application of nitrogen fertilizer should be avoided. The ratio of nitrogen, phosphorus, and potassium fertilizers should be appropriate. During high temperature and water shortage, water promptly, using small amounts and frequent watering. The water temperature should not be too low, so as to avoid bitterness caused by water shortage. When intertilling and weeding, pay attention to the depth to avoid damaging the roots and affecting their absorbing capacity.
The above is an introduction to the reasons for strong bitterness in cucumbers and prevention methods. We hope it can help you. If you want to learn more related knowledge, please stay tuned to us.