鲜食性黄瓜品种适应性比较及品质综合评价

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中图分类号：S642.2 文献标志码：A 文章编号：1673-2871（2025）11-044-08

Abstract：Thisstudyevaluated12cucumbervarieties bycomparingdiferences inplantgrowth，fruit morphology，photo syntheticperformance，yield，anddiseaseresistance.Principalcomponentanalysis（PCA）wasappiedtocomprehensively assess nutritional quality，which wascombined with sensoryevaluation to identify high-qualitycultivarssuitable for springgreenhouse cultivation in the Guanzhong region ofShaanxi province.Theresults showed significant differences in agronomic traits and quality among the tested varieties， with coefficient of variation ranging from 2.61% to 68.75% . Positive correlations wereobservedamong multiple indicators ofnutritional andflavorquality.PCA identified soluble sugars， solublesolids，and titratableacidityascoreevaluation indicatiors forfresh-eating cucumberquality.Theranking derived from PCA was highly consistent with that from sensory evaluation（ ⋅2=0.814） .Based on the combined results of PCAand sensoryevaluation，S11（NanshuiNo.6），S7（HanyuWhiteCucumber），andS1O（ThumbFruit）wereidentifiedasvarieties with superior fresh-eating quality.

Key words： Fresh edible cucumber;Agronomic trait; Quality;Statistical analysis; Comprehensive evaluation

黄瓜（CucumissativusL.）属葫芦科黄瓜属一年生蔓生或攀缘草本植物，在世界各地种植和消费，因其新鲜和独特的风味而受到消费者的重视[2。（剩余9139字）