With the continuous expansion of the protected area, it is often found that cucumbers cultivated in early spring greenhouses have a bitter taste. The bitter substance is a kind of grape vine, and there are two kinds of foreign objects. The bitter taste of cucumber is derived from cucurbitacin C. Because the cucumber plant contains this substance called cucurbitacin C, it has a bitter taste. This substance is not only found in plants. And it exists in the epidermis of cucumber fruit. Cucurbitacin C is generally close to the fruit stem. Its bitterness is relatively strong, and the pulp generally does not have a bitter taste. The bitter-tasting plants hybridize with no bitterness and the offspring fruit is bitter. The reasons for the production of cucumber cucurbitacin C and its prevention methods are as follows: The effect of genetic characteristics on the production of cucumber cucurbitacin C. The inheritance of cucumber bitterness is controlled by a pair of dominant single genes and is related to the variety. The existing varieties of cucumber resources can be divided into four kinds that are easy to produce bitter, sometimes bitter, rarely bitter and no bitter. Absolutely no variety of bittersin is unusual. Therefore, in addition to cultivation of cucumber varieties suitable for cultivation, but also should use less bitter varieties. Excessive nitrogen nutrition in base fertilizers and dressing fertilizers tends to increase the concentration of cucumber cucurbitacin. At the same time, it is also easy to produce bitterness due to lack of fertilizer, malnutrition, and plant senescence during cultivation. In terms of cultivation, it is reasonable to supply various mineral nutrition and avoid partial application of nitrogen fertilizer. . The absorption of different nutrient elements by cucumber plants varies, and the absorption of the same element at different times and in different organs is not the same. Therefore, in the management of greenhouses, it should be carried out according to the law of reproduction of cucumbers. Fertilization, to meet its different growth periods and different organ requirements for nutrients. Controlling the seedlings for too long, resulting in excessive loss of plant water, but also easy to promote the increase of the concentration of cucurbitacin, early spring greenhouse cucumber should not be excessive water control, to a reasonable watering, to promote the smooth progress of biochemical reactions. The prevention of the decomposition of lipase is indirectly affected by the deficiency of water in the plant, so as to reduce the formation of cucurbitacin C, lower the concentration of cucurbitacin C, and prevent the cucumber from bitter. Cold or cold temperatures can easily cause the bitter taste of cucumbers to increase. In early spring greenhouse cultivation of cucumber, due to the effect of high temperature or low temperature, can cause material metabolism disorders, so that the quality of cucumber decline. Insufficient illumination reduces the quality of cucumbers. In the early spring and rainy days, the lack of light, coupled with the low temperature hazards, the bitterness of cucumbers became thicker. Therefore, the cultivation of cucumbers in greenhouses in the early spring must be avoided due to the lack of sunshine. Cultivated roots are prone to bitter melons. In early spring, in order to increase the ground temperature and promote the development of the root system, deep ploughing is often performed. Occasionally, the constant elongation of the root system is neglected, and the cultivator has more roots and roots, which impairs the ability of the root system to absorb nutrients. The nutritional status of the plant is poor, resulting in the deterioration of cucumber quality. Therefore, when cultivating loose soil, do not hurt the root system.
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