ask the experts
Q
Hello ,
I grew cucumbers the last two winters in my hydroponic set-up and noticed that the flavor more resembled water than cucumber . I suspect the temperature in my growing area is not warm enough . It ’ s around 75˚F . Any suggestions ?
Thanks , Scott
A
Hello Scott , Unlike tomato fruit , cucumbers don ’ t tend to develop a particularly strong flavor : however , they shouldn ’ t taste like water . There can be a number of causes for a lack of that distinctive cucumber-ness , and they are largely related to genetic and / or growing conditions and nutrition . Firstly , flavor strength — which is made up of sugars , acids , volatiles , and other compounds — varies somewhat between the different types of cucumbers . Older , open pollinated varieties and types tend to have a stronger flavor , but are prone to bitterness . Greenhouse , hydroponic hybrids , on the other hand , are milder in flavor , unlikely to become bitter , and higher yielding . Growing environment also plays a role in the development of flavor compounds . A temperature around 75˚F is fine ( optimal temperatures are 72-82˚F ) unless the nights are much colder than this . Nutrients play a significant part in cucumber quality , too , as the plant has a high requirement for potassium ( K ) in the fruiting stages . It ’ s recommended to use a K booster or high-K fruiting formulation during fruit development , along with some additional calcium . Also , run a higher EC in winter ( around two to 2.2 ).
Some growers have found the addition of silicon to the nutrient solution assists flavor and fruit quality in cucumbers , too . However , silicon supplements can push the pH of the nutrient solution up , so that requires extra monitoring and adjustment .
Avoiding overwatering and saturation of the growing medium also assists with improving compositional fruit quality and flavor strength . Light may be another issue ; cucumbers need a lot of light , and if sufficient light is not present for maximum photosynthesis , the fruit won ’ t get enough sugars . This can result in poor flavor . Similarly , if the plants are carrying a high fruit load , then the supply of sugars ( assimilate ) allotted to each individual fruit is restricted . In this case , pruning fruitlets to reduce numbers may be beneficial . Finally , the stage at which the cucumber fruit are harvested and how they might be stored also plays a role with flavor . Cucumbers that are harvested fairly immature tend to have a milder , less developed flavor , while those that are over mature develop a watery , sometimes bitter flavor . Once harvested , cucumbers should be eaten as soon as possible . They do store well under refrigeration wrapped in plastic , but if storage is more than a couple of days , this does reduce compositional quality . The cool conditions in the refrigerator are likely to effect volatiles that contribute significantly to that cucumber flavor . Hope that helps , and good luck with the next crop .
Kind regards , Lynette Morgan
Dr . Lynette Morgan holds a B . Hort . Tech . degree and a PhD in hydroponic greenhouse production from Massey University , New Zealand . Lynette is a partner with Suntec International Hydroponic Consultants and has authored several technical books on hydroponics . Visit suntec . co . nz for more information .
YK ?
POTASSIUM ( K )
Potassium is needed for controlling both water uptake and the process allowing plants to harness energy from the sun ( photosynthesis ). Potassium promotes flowering , fruiting , and general hardiness . In hydroponics and in light , sandy or chalky soils potassium is easily washed away . Clay soils , by contrast , hold potassium within their structure .
– rhs . org . uk
24 Maximum Yield USA | January 2017