The Formation of Fruit Quality in Cucumis sativus L.

Abstract

Cucumber is one of the most widely grown vegetables in China and an indispensable fresh fruit in the diet. With the development of society, the demand of people for cucumber quality is higher and higher. Therefore, cultivating high-quality cucumber varieties is one of the main goals of cucumber breeding. With the rapid development of biotechnology such as molecular marker, cucumber quality control network is becoming clear. In this review, we describe the formation mechanism of cucumber fruit quality from three aspects: (1) the commercial quality of cucumber fruit, (2) nutritional quality formation, and (3) flavor quality of cucumber fruit. In addition, the determinants of cucumber fruit quality were summarized from two aspects of genetic regulation and cultivation methods in order to provide ideas for cucumber researchers and cultivators to improve fruit quality.

Non-targeted metabolomic analysis for the comparative evaluation of volatile organic compounds in 20 globally representative cucumber lines

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Mechanical properties of stem and physiological–biochemical responses of cucumber under different N and K conditions

“…Cucumber, an important vegetable crop with a wide cultivation area, is assuming great importance because its fruits are delicious with nutrient enrichment and fragrance, as well as often used in beauty products (Zhang et al, 2020(Zhang et al, , 2021a. The total planting area in China exceeded half of the cucumber planting area worldwide (Cao et al, 2021), which was second only to tomatoes in China (Wang et al, 2020b).…”

Advances in Understanding and Harnessing the Molecular Regulatory Mechanisms of Vegetable Quality

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