10/29/2024
Phytochemicals in cucumbers may discourage natural foraging by herbivores, such as insects, nematodes or wildlife.[13] As a possible defense mechanism, cucumbers produce cucurbitacin C,[14] which causes a bitter taste in some cucumber varieties. This potential mechanism is under preliminary research to identify whether cucumbers are able to deter herbivores and environmental stresses by using an intrinsic chemical defense, particularly in the leaves, cotyledons, pedicel, carpopodium, and fruit.
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