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.
Highlights
Cucumber (Cucumis sativus L.) is an annual herbaceous climbing fruit vegetable that belongs to the Cucurbitaceae family and originates from the tropical rainforest in the southern foot of the Himalayas
Pan et al (2017) found that round fruit shape in WI7239 cucumber was controlled by two interacting quantitative trait loci, such as FS1.2 and FS2.1, and demonstrated that FS2.1 may encode a homolog of tomato fruit shape gene SUN
This study revealed that CsMYB36 may interact with the peel color development-related genes, such as Casparian strip (CsCASP1) and pigment synthesis protein (CsMYC2), to regulate yellow green peel determination in cucumber (Hao et al, 2018)
Summary
Cucumber (Cucumis sativus L.) is an annual herbaceous climbing fruit vegetable that belongs to the Cucurbitaceae family and originates from the tropical rainforest in the southern foot of the Himalayas. In China, cucumber can be subdivided into two geographic groups, such as the northern China group with dark green, dense spines and warts on fruits, and the southern China group with light green, sparse spines and warts on fruits (Jiang et al, 2015). With the continuous work on the formation of cucumber fruit quality by various research groups in recent years, some of the influencing factors and regulation mechanism of the formation of cucumber fruit quality can be understood in a more in-depth and thorough manner. This review attempted to summarize the recent advances in the studies on the formation of cucumber fruit quality through physiological and molecular biological approaches in order to provide insights for further research studies on the formation of fruit quality of cucumber and other melons
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