The mystery of bitter cucumber, who is to blame

Now there are many varieties and hybrids, which are not genetically taste bitter. Of course, I now just like that. Greenhouse, parthenocarpic (who do not need bees). Tasty!

But as I went to this idyll, my bitter cucumbers in the open ground to the point that all were salting. I did not know the reason.

Now I know. Bitterness - is not excessive nitrates, a substance kukurbitatsin. Is produced by stress. That is, to blame the cold nights, hot days and diurnal temperature changes. Even a temporary drought.

In small quantities kukurbitatsin useful. But the simple gardener monitor its quantity in the fruit is impossible.

With regard to the nitrates. They should be vegetables, but normal. Excess amounts of nitrates in cucumbers during normal power comes from the lack of light. Taste nitrate cucumbers will be different, less sugar, and other amenities, but no bitterness.

I suspect that there is another reason why modern bitterness about what they do not write anywhere. It antibiotics.

Why am I so guess

A friend told me that one person grew cucumbers, he thought, environmentally friendly. Fertilizers despised, considered chemistry. Fertilize cucumbers vermicompost from chickens. Factory chickens ...

He wanted to deliver the crop to the supermarket, and then analyzes conducted and did not take... The count rolls over antibiotics. More he biohumus that is not friendly. Cours is treated with antibiotics, but they are derived from the body how? That's...

I doubt that sweet antibiotics probably bitter. And go and make out what kind of bitterness in cucumbers.

However, this reasoning amateur. Allowable concentration of antibiotics in the cucumber, for sure, is negligibly small, so that the taste can not be reflected.

What do you think about this?

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