Abstract: 【Objective】An experiment was conducted to investigate the effect of different scions/rootstocks on the quality of greenhouse cucumber fruits. 【Methed】Scions of three cucumber (Cucumis sativus L.) varieties Jinyou No.1, Shannong No.6 and Xintaimici were grafted on rootstocks of figleaf gourd (Cucurbita ficifolia) and Sintozwa (Cucurbita maxima × C. moschata) to draw comparison between cucumber and their fruits. 【Results】 The water contents had no obvious differentiations. The contents of soluble sugar, Vc, amino acid, particularly Glu and Asp, and the characteristic cucumber flavor ((ZE)2，6-nondienal and 2, 6-nonadienol) all decreased. The NR activity was remarkably reduced. With the exception of the increased levels of Fe and Zn in the cucumber's own fruits, the contents of nitrate, tannin titrable acid, Ca, Mg, Fe and Zn all distinctly increased in the grafted cucumber. In terms of producing quality fruits, Sintozwa was more effective than figleaf gourd as rootstock. For cultivation periods, fall produced higher quality cucumber fruit than those of spring. 【Conclusion】The key factor in decreasing the negative impacts of grafting resides in selecting the appropriate rootstock.

Key words: Cucumber (Cucumis sativus L.), Rootstock, Scion, Quality