近年来,随着保护地栽培黄瓜面积的渐趋扩大,众多群众反映早春栽培的黄瓜有苦味,其原因是黄瓜的植株体内含有一种叫苦味素 C(C_(32)H_(50)O_8)的物质,这种物质不仅存在于植株体内,而且存在于黄瓜的果实内。苦味素 C 在同一果实的不同部位,其含量不尽相同。一般靠近果梗部分的苦味颇浓,而果顶部分其昧甚淡或无。黄瓜苦味素 C 产生的原因及其防止的主要途径有:一、遗传特性对黄瓜苦味素 C产生的影响。黄瓜发苦的遗传受显 In recent years, with the increasing area of ​​cucumber cultivated in protected areas, many people reflect the bitter taste of cucumber cultivated in early spring. The reason is that cucumber plants contain a compound called C (C_ (32) H_ (50) O_8) Of the material, this material not only exists in the plant body, but also in the cucumber fruit. Bitter C in different parts of the same fruit, its content is not the same. Generally close to part of the bitter fruiting stem thick, while the top part of the fruit ignorant or very light or nothing. The causes of cucumber bitter C production and the main ways to prevent it are: First, the genetic characteristics of cucumber bitter C production. Cucumber bitter inheritance by significant