大棚黄瓜味苦是由于含有一种生物碱葫芦素C所致。它含量的多少受遗传性和环境条件两个因素的影响,因此要采取相应措施。 1.遗传因素 有些品种无论在何时何地种植从未出现过苦味,而有些品种表现很不稳定。现代育种工作者已经利用无苦味纯合体基因育成不苦的黄瓜品种,在生产上应尽可能选用这些品种。如中农、津春、密刺系列黄瓜品种几乎不出现苦味瓜。 Greenhouse cucumber bitter due to contain an alkaloid cucurbitacin C due. Its content is affected by two factors of heredity and environmental conditions, so take corresponding measures. 1. Genetic factors Some cultivars have never had bitterness when and where they were planted, while others have been very unstable. Modern breeders have used the bitter homozygous gene to cultivate cucumber varieties that are not bitter, and they should use these varieties in their production as much as possible. Such as middle peasants, Jinchun, cucumber series Cucumber varieties almost no bitter taste melon.