Why are cucumbers bitter?

Many gardeners face on their plots with the "unpleasant surprise" in the form of bitter cucumbers. Of course, the consumption of such vegetables is not recommended.And then life hacking come to the rescue: skinning, soaking in cold water and other methods to help get rid of undesirable taste. There are whole theories that reveal the cause of bitterness and suggest what to do in such a situation.

Vegetables of the genus pumpkin contain in their composition a special toxic substance - cucurbitacin. It is a biologically active compound belonging to the group of glycosides. It protects the tender fruits from being eaten by animals, which helps the plant to mature and continue its race. If during the period of ripening the plant is subjected to "stress": temperature drops, drought, insufficient lighting, improper feeding, this increases the formation of cucurbitacin several times.

The ideal conditions for growing and ripening cucumbers are subtropics and tropics. In the shade of dense lianas that do not let in the scorching rays of the sun, in the humid climate the most delicious fragrant fruits ripen. But in the conditions of other climatic zones, on scanty soils, under the scorching sun of vegetables, the production of cucurbitacin begins. In this case, the cucumbers begin to taste bitter.

There are other causes of unpleasant taste.

• If the owners use when watering water from the well. Ground waters are cold, and watering with low-temperature water causes stress in plants.
• Irregular irrigation of plants, long breaks or, conversely, too frequent watering can cause the production of cucurbitacin.
• Drought and constant heat in the period of vegetative growth provoke the appearance of an unpleasant taste in the fruit.
• Lack of lighting, partly cloudy, rainy weather during the period of maturation have a bad effect on taste.
• A sharp change in temperature during the day, freezing on the ground, non-compliance with the regime in greenhouses.
• Leaf thickening, lack of sunlight, violation of planting and growing technology.
• Growth on clay soils with a low content of potassium and nitrogen.
• Top dressing with fresh cow or badly rotted manure.
• Poor quality expired material for planting, prematurely harvested seeds, improper storage of seedlings, violation of the technology of planting and nurturing have negative effects on taste.

If the cultivation of bitter cucumbers is not included in the plans of the summer resident, then he must avoid the factors that influence the production of cucurbitacin. To prevent its occurrence in the fruit, you should adhere to the following rules.

• It is not recommended to plant cucumbers in the open area under the scorching rays of the sun. It is better to plant them between the rows of corn, in the shade of the trees, covering with special agrofibre or mirror material.
• When growing vegetables in an enclosed space, one should take care of the microclimate in the greenhouse, avoid drafts, and cover them with organic materials during night frosts.
• It should adhere to the temperature regime in the greenhouse. Daytime temperatures should be at least 20 degrees, and at night not less than 18 degrees.
• During the fruiting period, the regime should not be maintained below 28 degrees, avoiding sudden temperature changes and over-wetting of the soil.
• Watering with cold water from a well is stressful for plants. Therefore, make sure that during the day the water is heated, settled, and only then it can be used to irrigate plants. On hot days it is necessary to water twice a day, not only in the evening, but also in the early morning.

• Insufficient or too long interval between irrigations contributes to the accumulation of cucurbitacin in the peel. If it is not possible to water the beds all the time, then it is better to organize automatic watering.
• Never plant cucumbers near moisture-loving plants. Tomatoes, peppers, raspberries, strawberries like moist, micronutrient-rich soil, actively use nutrients.Therefore, the nearby vegetables lack the necessary fertilizers and suffer from a lack of water, and this is the cause of bitterness.
• Sour clayey soils, loams contain a low amount of trace elements. The lack of beneficial nutrients is stressful for pumpkin plants. As a result, plants emit bitterness. In such cases, it is recommended to reduce the acidity of the soil by adding peat, wood ash, complex fertilizers.
• Fertilizer with fresh cow dung increases the level of nitrogen in the soil. And an excess of this element causes a violation of the taste of vegetables and fruits. It is better to use rotted, well-established manure and make it according to all the rules of agricultural engineering.

If the first plucked fruit from the garden grieved with its taste, this means that it will not be possible to avoid trouble with the rest of the harvest. We'll have to remember the old grandmothers ways or look for help in social networks. In any case, this problem must be solved, otherwise the entire crop will be lost. To get rid of the bitter taste in vegetables is possible in the following ways.

• Aggressive components accumulate in the peel of the plant, it is necessary to carefully trim it and you can enjoy the freshness and aroma of vegetables. But it must be remembered that all the beneficial substances are just under the skin. Eating peeled cucumbers, our body receives only fiber.
• It has long been used the method of soaking cucumbers. To do this, cut off the "ass" and pour water for at least 12 hours. It is recommended to change the water several times, after this period the bitterness should disappear.
• You can cut the fruit into slices, salt and leave them for 15 minutes, along with excess liquid, bitterness will also disappear.
• Cucurbitacin is sensitive to high temperatures. Therefore, canned vegetables that have been heat treated are devoid of unpleasant taste. You can cook pickled, lightly salted cucumbers, and additional spices will help "mask" bitterness.
• Bitter red pepper, paprika, parsley and cilantro will help to hide the taste of bitterness in fresh salads and get the full range of vitamins, which is available in the peel.

Often between the use of bitter cucumbers and indigestion carry a strong parallel. But if you carefully examine the characteristics of the substance cucurbitacin, you can find a lot of useful qualities. Cucurbitacin is considered a toxic substance, therefore, its consumption in large quantities is undesirable. However, in recommended doses, this element can be beneficial for the body. It has a beneficial effect on the gastrointestinal tract and has a choleretic effect. It is a natural antitumor agent, has antibacterial, antimicrobial, anthelmintic effect.

In addition, the fruits themselves have a lot of useful qualities. They are used as a diuretic, laxative, for liver diseases. They improve the absorption of proteins, fats and carbohydrates, are actively involved in metabolism, cleanse the body, prevent the effects of free radicals. Home cosmetology has long adopted the useful properties of this product. All kinds of masks from the pulp of cucumber help cleanse the skin, reduce swelling, improve complexion, prevent age-related changes. Applications from the skin of the plant reduce bags under the eyes, remove fine wrinkles, cleanse the pores and are the prevention of teenage acne.

It is not recommended to use vegetables with a taste of bitterness to young children, the elderly, as well as diseases of the gastrointestinal tract.Excessive use in food of such products can cause gas formation and cause dyspeptic symptoms. Having learned all the secrets of cucumber bitterness, armed with knowledge and skills, you can avoid mistakes when growing cucumbers. And with ease to grow not bitter cucumbers, but juicy fragrant vegetables at your dacha. Eating them can be not only for fun, but also for the benefit of their health.

In the next video you will learn the causes of bitterness in cucumbers and the technology of its prevention.