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In order not to spoil the cucumber saladbitterness, some mistresses try to completely cut off the peel, which accumulates the most unpleasant taste. But constantly to neglect it nevertheless it is not necessary: ​​in a peel it is a lot of vitamins and useful microcells.

Why cucumbers are bitter

The cause of the bitterness of cucumbers is in the substance, whichis called cukurbitacin. It has a bitter taste and is contained in all cucumbers, but in some varieties it is more, and in some less. Low content of cucurbitin mainly in hybrid varieties. But its quantity can increase under the influence of any external factors. The main reasons for manifestation in bitter cucumbers may be irregular or insufficiently abundant watering, or, conversely, too much moisture in a rainy and cool summer. Harmful in this respect and excessive sunlight, and the direct action of sunlight, and too low humidity in the greenhouse. An increase in the amount of cucurbitin in cucumbers may result in inadequate nitrogen potassium nutrition or seed sampling from the end of the cucumber. Inaccurate collection of cucumbers, as a result of which tangles are entangled and damaged, can also exacerbate bitterness. Another reason is a sudden long-term cold snap with an abundance of rains right after hot weather.

What can be done to prevent bitterness?

To reduce the content of cucurbitin in cucumbers,water them better only with warm water, in a hot weather slightly increase watering, with a cooling - to stop. The soil is enough to moisturize to a depth of 15 cm. If the heat is strong, the plants will be useful additionally to spray - this can be done in the evening or in the morning. To feed cucumbers better potassium nitrate, complex fertilizers, where the composition of nutrients is correctly balanced. Cucumbers do not like fresh manure - this must be remembered. When choosing seeds for planting, preference is best given to those where the package has an indication that this variety will not be bitter. There are many varieties of cucumbers with a special gene that prevents the accumulation of cucurbitin. But the taste of these cucumbers is soft, less expressive. To displays of bitterness most of all are exposed to a grade with strongly pronounced taste. Bitter cucumbers can not be thrown away. Cucurbitin is cleaved during processing, and cucumbers that are unfit for consumption in fresh form can be salted or marinated. With a slight bitterness, the skin can be cut off, and put the cucumbers for a few hours in plain water, so that the unpleasant taste passes into it.