生砸 1 号（生砸无蔓金丝瓜）Shengza No.1 (Vine‑free Golden Thread Gourd) Variety Introduction

The golden thread gourd is a variant of summer squash, also known as golden gourd or jelly gourd. Shengza No.1 (Vine‑free Golden Thread Gourd) was developed through years of selective breeding by Professor Zhu Sihao, Founder of Shanghai Sixi Ecological Agriculture Technology Co., Ltd., under the former Haohua Modern Agricultural Industry Development Institute. As an internationally landmark vine‑free golden‑thread‑gourd variety, it was officially published and promoted in the 1990s. It has won many major industry awards including the International Gold Medal at the 1998 International "One Village, One Product" Expo for High‑quality Special Local New Products & Technologies, and the Houji Gold Medal at China Yangling Agricultural Hi‑tech Fair.

Botanical Traits

This variety features a well‑developed root system. Its stems grow in erect clusters with no creeping vines, so trellising is unnecessary, which saves input for field supports. Mature plants bear shallow palm‑lobed leaves. Under conventional seedling‑raising conditions, the first female flower emerges at the 4th‑6th node. It is monoecious with golden‑yellow petals. Immature fruits have milky‑white peel, which turns yellowish‑white to greyish‑yellow upon physiological maturity. The fruit contains zero fat. Single fruit weight ranges from 3 kg to 6 kg. One plant normally sets 5‑7 fruits, with a maximum yield of over 10 fruits per plant. Its whole growth period lasts 65‑100 days. It boasts wide adaptability and can be cultivated wherever summer squash or pumpkins grow well, making it ideal for off‑season production.

Compared with traditional vining golden thread gourd: conventional varieties produce vines as long as 3‑4 meters. They have poor fruit‑setting capacity and low yield of merely 1000‑1500 kg per mu, coupled with weak stress and disease resistance. Shengza No.1 overcomes these drawbacks. Its yield reaches 4000‑10000 kg per mu. It delivers high productivity with strong stress tolerance and excellent storage performance, and can be preserved at ambient temperature for more than six months, effectively filling market supply gaps for vegetables in off‑seasons of winter and spring.

Core Feature: Thread‑forming upon Smashing

Its most outstanding innovation: ripe fruits require no steaming, boiling or freezing pre‑treatment. Simply smash the fruit, and crystal‑clear golden threads around 2 mm in thickness will separate out, hence its nickname “plant jellyfish threads”. Versatile in culinary use for both raw and cooked consumption: suitable for cold salad, stir‑frying, deep‑frying, soup‑making and stuffing preparation. It tastes crisp and refreshing when raw, sweet and mellow after cooking. Furthermore, it can be deep‑processed into canned food, pre‑prepared convenience food and vegetable health wine, showing promising potential for export‑oriented processing.

Nutritional Profile

Per 500 g fresh pulp: protein 3.2 g (fat‑free), carbohydrate 13 g, iron 0.8 mg, calcium 107 mg, phosphorus 87 mg, niacin 0.8 mg, thiamine 0.08 mg, riboflavin 0.08 mg, ascorbic acid 20 mg. It contains rare trigonelline and malonic acid rarely seen in ordinary melons, which help regulate human metabolism and deliver weight‑management and health‑benefiting effects. It is reputed as a “green health vegetable”.

Industrial Application

1. It can be planted in open fields or greenhouses. Its erect vine‑free habit simplifies field management and fits large‑scale planting bases and family farms.

2. Fresh fruits can be sold directly on market, or stored long‑term for off‑peak sales.

3. It supports extended deep‑processing industrial chains for pre‑prepared dishes, canned goods and characteristic health‑benefiting alcoholic beverages.

4. Compatible with the Six‑System Ecological Self‑circulating Agricultural Model developed by Sixi Agriculture. It can be cultivated under ecological schemes without chemical fertilizers or synthetic pesticides to produce high‑safety golden‑thread‑gourd produce.

金丝瓜为西葫芦变种，别名金瓜、搅瓜。生砸 1 号（生砸无蔓金丝瓜），由朱思浩教授（上海四系生态农业科技有限公司创始人）依托原浩华现代农业产业开发研究所经多年选育而成，为国际标志性无蔓型金丝瓜品种，于上世纪 90 年代正式公开发表推广。该品种先后荣获 98 国际 “一村一品” 名优、土特、新产品（技术）博览会国际金奖、中国杨凌农博会后稷金像奖等多项行业重要奖项。

品种植物学性状

该品种根系发达，茎直立丛生，无蔓不爬藤，无需搭架，节约田间支架投入。成株叶片掌状浅裂；常规育苗条件下，第 4‑6 节着生第一雌花，雌雄同株异花，花瓣金黄色。嫩果果皮乳白色，生理成熟后果实转为黄白至灰黄色，果肉不含脂肪；单果重 3‑6kg，单株结瓜 5‑7 个，最高单株结瓜可超 10 个。全生育期 65‑100 天，适应性广泛，凡适宜西葫芦、南瓜种植的区域均可栽培，非常适合反季节生产。

与传统蔓生金丝瓜对比：传统品种藤蔓长达 3‑4 米，坐果能力弱，产量偏低，亩产仅 1000‑1500 公斤，抗逆抗病性能差。生砸 1 号有效攻克上述缺陷，亩产可达 4000‑10000 公斤，抗逆丰产，耐贮藏，常温贮藏期限可达 6 个月以上，能够有效填补冬春蔬菜淡季市场供应缺口。

核心特色：生砸出丝

本品种最突出创新特性：成熟果实无需蒸煮、冷冻预处理，直接砸开即可析出晶莹透亮、粗细约 2mm 的金黄色瓜丝，俗称 “植物海蜇丝”。 食用途径丰富，生熟皆宜，可凉拌、爆炒、油炸、烧汤、制作馅料；生食脆嫩爽口，熟食甘甜醇香。同时可深加工制成罐头、预制方便食品、蔬菜保健酒，具备良好的出口加工开发潜力。

营养特点

每 500g 鲜瓜肉营养成分为：蛋白质 3.2g（不含脂肪）、碳水化合物 13g、铁 0.8mg、钙 107mg、磷 87mg、尼克酸 0.8mg、硫胺素 0.08mg、核黄素 0.08mg、抗坏血酸 20mg。含有普通瓜类稀缺的葫芦巴碱与丙醇二酸，能够调节人体代谢，具备减脂保健功效，享有 “绿色保健蔬菜” 的美誉。