Zeitschriftenaufsatz

Effects of Moderately-Reduced Water Supply and Picking Time on the Chemical Composition of Pickling Cucumber (Cucumis sativus L.) in Open Field Cultivation


Details zur Publikation

AutorenlisteSchlering C., Schweiggert R., Dietrich H., Frisch M., Zinkernagel J.

Jahr der Veröffentlichung2020

QuelleAgronomy

Bandnummer10

Heftnummer8

Erste Seite1

Letzte Seite21

VerlagMDPI

ISSN2073-4395

DOI10.3390/agronomy10081097

URLhttps://www.mdpi.com/2073-4395/10/8/1097

SprachenEnglisch

Peer reviewed


Abstract

As climate change evokes changing precipitation patterns, the cultivation of vegetable
crops in open fields might become more dicult in the future. Nowadays, many vegetable growers
are already facing relatively long unprecedented precipitation-free periods. In many growing regions,
irrigation is only available to a limited extent or not at all, and the cultivated plants will su er from
moderate water stress more often. Therefore, we examined the e ects of moderately-reduced water
supply on the chemical composition of pickling cucumber, cultivated in an open field and in a separate
greenhouse trial. In the field trial, the reduced water supply treatment (RWS) provided 85–90% of
the total water amount of the well-watered control treatment (CTR), applying a randomized block
design with six replications comprising two consecutive weekly harvest periods. In fruits obtained
by cultivation with reduced irrigation, levels of malic acid, calcium, and magnesium significantly
increased, while those of phosphate, phosphorous, nitrogen, and iron decreased based on dry matter.
Fresh matter-related results additionally revealed a decrease of myo-inositol and zinc, while sugars
and total phenols remained unchanged. In the greenhouse experiment, the RWS obtained 60% of
the irrigation amount of the CTR. Here, single cucumber compartments (exocarp, mesocarp, and
endocarp) were examined. Chemical compositions changed in a similar, but more pronounced,
manner as compared to the open field trial. The levels of individual, nutritionally relevant carotenoids
in the peel of pickling cucumber, like lutein and -carotene, were a ected by RWS. Regarding the
nutritional quality of fresh marketable cucumber fruits, malic acid, certain minerals and trace elements,
as well as the carotenoids were shown to be sensitive to moderate water reduction.