Contents
Growing vegetables on our plots, we rely on their certain taste qualities, because all of them are used in cooking. When the taste is not at all what it was supposed to be, we are quite naturally upset. One of the plants from which you do not expect such “meanness” is zucchini. Somehow everyone got used to the fact that cucumbers are bitter. But bitter squash is a sad reality. Let’s see why this happens and what to do about it all.
Causes
Zucchini comes from the gourd family, which is famous for its accumulation of cucurbitacins, bitter harmless substances. Thus, the vegetable reacts to a change for the worse in living conditions in the garden. Cucurbitacin is stored in the cotyledons of the plant, spreading bitterness throughout the pulp of the fruit. Plants of the Cucurbitaceae family contain saponins – aglycones, which are bitter. True, some hybrid varieties of zucchini are practically not affected by cucurbitacin on taste.
- One of the reasons why zucchini is bitter is an excess of phosphorus and potassium, both in the soil and in the plants themselves. Curiously, excess nitrogen reduces bitterness. However, the reaction to cucurbitacin varies from variety to variety, for example, “Zolotinka” is more prone to a set of bitter taste than “Gribovsky 37”. The factors also include the process of growing the fruit – in cases where they have been lying in the sun for a long time, the likelihood of bitterness increases. So, for example, plants of the first year are more prone to the formation and accumulation of cucurbitacin, while plants grown from their seeds are less likely to show this feature. To activate the accumulation, it is necessary to place the culture in conditions that are uncomfortable for it: excessive watering, overfeeding with fertilizers, lack of lighting, diseases. Zucchini is especially sensitive to drought, even taking into account the fact that they are moderately moisture-loving plants. With a long absence of irrigation, they begin to produce and store a large amount of nitrogen and nitrate compounds.
- The taste of zucchini is affected by the length of daylight hours – the less sunlight the plant receives, the more likely it will begin to produce cucurbitacin. Try to plant zucchini in well-lit areas where they will not be shaded. Also regularly pinch and thin out plantings so that a natural shadow from the plants themselves is not created.
- With insufficient watering, the bitter taste of zucchini intensifies. However, with excessive watering, they exhibit the same properties. In addition, abundant moisture makes zucchini more vulnerable to fungal microflora and can cause powdery mildew, downy mildew, root, gray or white rot. During dry periods, try to water the zucchini as often as possible, but never pour water directly on the leaves! Watering with warm water is best done in the early morning or evening, when the heat subsides.
- Excess potash and phosphate fertilizers also play a role. Try to maintain a normal balance of these minerals, for example by balancing with nitrogen fertilizers or using organic fertilizers. Feed the plants with iodine, yeast, boric acid to return the plants to their usual taste.
- Less commonly, zucchini is bitter due to diseases. Fusarium, anthracnose are manifested not only in a pathological change in the color and structure of zucchini leaves, but also in the taste of fruits. Urgent treatment should be carried out so that the vegetables can be safely eaten and plant seeds can be used next year. Also, do not forget about the prevention of diseases, since they are dangerous not only for vegetables, but also for the human body.
Video “Nuances of growing zucchini”
An informative video that will help you grow tasty and healthy zucchini without bitterness. Practical advice and nuances of cultivation.
What is bad for the body
The impact of cucurbitacins on the body is not negative.
Studies have shown that cucurbitacin helps curb the growth of malignant tumors, although it is not a complete cure for them. These saponins also have contraceptive, anti-inflammatory, antimicrobial properties. Often, cucurbitacin, obtained from cucumbers and zucchini, is used to combat helminths. However, in medicine, it has not found wide distribution due to non-specific toxicity.
However, there are also disadvantages in the effect of cucurbitacin on the human body. It is not recommended to use it for people with diseases of the gastrointestinal tract. The substance irritates the mucous membranes, causing burning and profuse redness. It is strictly contraindicated to use bitter zucchini for people with ulcers of the esophagus, stomach, intestines, so as not to provoke a relapse of the disease. With the abundant use of bitter zucchini or cucumbers, vomiting, dizziness, nausea, and diarrhea may occur. If you have been diagnosed with ulcers of the gastrointestinal tract, ulceration of the oral mucosa or chronic gastritis, you should stop eating zucchini, zucchini, cucumbers, especially if they are bitter.
Video “Proven secrets for growing zucchini”
Demonstrative video with time-tested recommendations for gardeners.
Author: Svetlana Galitsina
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