The phenomenon of fruit bittering has a significant impact on cucurbit vegetables. When young fruits fail to develop and expand, gradually turning yellow and withering, it is what we commonly refer to as fruit bittering. Let's delve into why bitter gourd experiences fruit bittering.
Reasons for Bitter Gourd Fruit Bittering
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Temperature Fluctuations: Bitter gourd requires specific temperatures during fruit setting. Daytime temperatures should not exceed 32°C or fall below 20°C, and nighttime temperatures should not drop below 18°C. Fluctuations outside these ranges hinder nutrient accumulation, leading to malnutrition and fruit bittering.
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Low Carbon Dioxide Concentration: With the adoption of greenhouse cultivation techniques to increase yields and facilitate management, bitter gourd's sensitivity to low carbon dioxide levels becomes apparent. Insufficient CO2 concentration in the greenhouse can trigger fruit bittering.
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Inadequate Management: Overcrowded planting leads to poor ventilation and light transmission among plants, hindering photosynthesis and assimilation. Improper fertilization management can also result in water and nutrient deficiencies, disrupting photosynthesis and causing fruit bittering.
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Excessive Growth: Overuse of nitrogen fertilizer, high temperatures, and excessive watering can cause vigorous vine growth and thick leaves, while fruit development lags due to insufficient assimilates, leading to fruit bittering.
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Pest and Disease Infestation: Various diseases directly damage leaf growth, causing wilting and necrosis, which can lead to plant death and hinder photosynthesis, resulting in fruit bittering. Additionally, pests like aphids and whiteflies suck sap from leaves, contaminating them and disrupting photosynthesis, leading to inadequate nutrition supply to the young fruits and eventual fruit bittering.
These are the analyzed reasons behind bitter gourd fruit bittering. Growers cultivating bitter gourd should examine whether they have encountered these pitfalls during the production process.
