Comparison of adaptability and comprehensive quality evaluation of fresh edible cucumber varieties
ZHANG Tianmi
YANG Chenyu
ZHANG Wenhao
ZHOU Tian
ZHANG Mingke
Abstract：This study evaluated 12 cucumber varieties by comparing differences in plant growth,fruit morphology,photo-synthetic performance,yield,and disease resistance.Principal component analysis(PCA)was applied to comprehensively assess nutritional quality,which was combined with sensory evaluation to identify high-quality cultivars suitable for spring greenhouse cultivation in the Guanzhong region of Shaanxi province.The results showed significant differences in agronomic traits and quality among the tested varieties,with coefficient of variation ranging from 2.61％to 68.75％.Posi-tive correlations were observed among multiple indicators of nutritional and flavor quality.PCA identified soluble sugars,soluble solids,and titratable acidity as core evaluation indicatiors for fresh-eating cucumber quality.The ranking derived from PCA was highly consistent with that from sensory evaluation(r2=0.814).Based on the combined results of PCA and sensory evaluation,S11(Nanshui No.6),S7(Hanyu White Cucumber),and S10(Thumb Fruit)were identified as variet-ies with superior fresh-eating quality.
Keywords：Fresh edible cucumberAgronomic traitQualityStatistical analysisComprehensive evaluation
Publication Date：2025-11-05
Online Publishing Date：2025-12-04(First online date of this platform, not the publication date of the document)
Pages：8( 44-51 )