不同黄瓜品种涩味性状差异分析

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中图分类号：S642.2 文献标志码：A 文章编号：1673-2871（2026）01-094-08

Abstract： Astringencyisanimportant traitafecting thetastingqualityofcucumber.To identifyidealresearch materials for cucumber astringency，this study employeda sensory evaluation method to systematicalyanalyze andcompare the astringencyintensity，stabilityofastringencytraits，andspatialdistributionofastringencyintensityacrossdiferentfruitregions in six cucumber cultivars.Theresults demonstrated significant variations inastringency intensity among cucumber cultivars，with H-1and H-4 exhibiting higher levelsof astringencycompared toO-1，which showedrelatively lower astringency.Furthermore，cucumberscultivatedinthe springseasonconsistentlydisplayedahigherastringency index（the intensityofcucumberastringency）than those grown inautumn，as evidencedbythe measuredvalues.The analysisof the range，standard deviation，and coefficient of variation （ CV） of the astringency index revealed that the lowest range was 37.5（spring）and 47.5（autumn）among the six cucumbercultivars，with the lowest standard deviation observedat 11.49 （spring）and11.46（autumn）.Most cultivars exhibited coefficients of variation exceeding 20% .Among them，H-3 had consistentlyhighvalueforall three variabilityparameters，suggestinglowstabilityofitsastringencytrait.Inthesprngseason，except forO-1andN-1，no significant differences wereobserved between the meanastringencyindices ofMayand June.Intheautumn season，the mean astringency indices ofallcultivars also showed no significant differences between OctoberandNovember.However，single fruits harvestedat3-5daysintervals displayedvaryingdegreesoffluctuation，withH-3 showing particularly pronounced variation.Except forH-4，thecalyx segment astringency index of cucumbers Was significantlylowerthanthe pedunclesegment，and theindicesat thetwosegments were positivelycorelated.Insummary，substantialdierencesexistamongcucumbercultivarsinastringencyintensitystabilityandvariability.Uderthe conditionsof thisstudy，O-1andN-1exhibited stablelow-astringencycharacteristics，H-1andH-4 showedconsistently highastringencywhileH-3displayedthe highestvariability.These findings provideafoundation for evaluatingcucumberastringency quality and selecting materials for astringency-related breeding.

Key words： Cucumber; Astringency; Sensory evaluation; Coefficient of variation

黄瓜（CucumissativusL.）为葫芦科黄瓜属一年生草本蔓生攀缘植物，起源于喜马拉雅山南麓，并在世界多个地区广泛传播，其栽培历史可追溯至古埃及时期。（剩余7640字）