Variety traits

Heat tolerance of cucumber

Cucumis sativus L.

The ability of cucumber to maintain vital functions and productivity at high temperatures through transpiration, limited by a protein coagulation threshold of 45–50°C.

In the reference 4 varieties crop Cucumber, where this is mentioned in the description.

Cucumber lacks distinct morphological adaptations to heat, so its heat tolerance is maintained primarily through intense transpiration. The temperature threshold for protein coagulation and cell death is 45–50°C; however, active photosynthesis in the plant ceases at temperatures as low as 35°C. The most heat-sensitive developmental stages are seedling emergence and pollen formation.

In breeding practice, heat tolerance is assessed by measuring electrolyte leakage to analyze cell membrane integrity, free proline content as an osmoprotectant, and the stability of the photosynthetic apparatus. At the agronomic level, tolerance is determined by the dynamics of growth processes and the percentage of fruit set under controlled stress. To develop adapted hybrids, researchers utilize QTL identification and molecular markers associated with thermotolerance.

General information about the subject — on the page Heat tolerance.

Sources8

Varieties of Cucumber mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.