Почему огурцы бывают горькими? Можно ли этого избежать?


Почему огурцы бывают горькими? Можно ли этого избежать?
Горечь плодам огурца придает особое вещество — кукурбитацин. Его появление говорит о том, что условия для роста и развития растений неблагоприятны, огурцам не хватает минерального питания, интенсивности и продолжительности освещения, влаги.

Фосфор и калий способствуют накоплению горечи в плодах, а азот снижает ее содержание. Меньше всего горчат огурцы, выращенные в открытом грунте на почвах, богатых азотом, при влажности воздуха 60% и небольшом затенении. Плоды старых растений накапливают больше горечи, чем молодых.

Кукурбитацин концентрируется главным образом в месте прикрепления плодоножки и в кожуре плодов, поэтому снизить содержание горечи в огурцах можно, если перед употреблением в свежем виде срезать хвостики зеленцов и очистить их. Зеленцы будут не такими горькими, если их ненадолго погрузить в подсоленную воду, предварительно срезав кончик и верхушку плода. У соленых огурцов горечь уходит в рассол и становится незаметной.

Источник: supersadovod.ru


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