Abstract:

In order to understand the main characters of different varieties of cucumber and provide scientific basis for the sustainable development of cucumber industry in Yantai, a field experiment was conducted to compare the characters and yields of plants, leaves and fruits of three varieties of cucumber in Yantai, and to measure and analyze the nutrients in the fruits and evaluate the sensory quality. The three varieties of Yantai cucumber have their own characteristics, ‘Newly Improved Yantai Cucumber’ has the highest yield and vitamin C content, ‘Laizhou Green Cucumber’ has the highest single melon weight, and ‘Haiyang White Cucumber’ has the most popular sensory quality. The results of this study provide a scientific basis for the breeding and improvement of cucumber varieties, and emphasize the importance of considering disease resistance in subsequent research.

Key words: Yantai ground cucumber, varieties, comparative study, group visual traits, individual measurement traits, sensory evaluation, botanical characteristics, fruit traits, nutrient composition, yield performance