Storage of watermelons should be harvested in a timely manner and mature 1989 should be adopted. One week before harvesting, irrigation should be stopped. Early morning picking is beneficial and should not be harvested when the temperature is high in the hot sun. When picking, please take it gently to prevent trauma and internal injuries. It is best to take off with a cucurbit handle or with a vine (about 20 cm in length). Picked melons should be transported away in time, and those who are unable to transport should be placed in the shade. The bumps, vibrations, and squeezing of watermelons during harvesting, handling, and transportation can all lead to undetectable internal injuries. During storage, this melon, which is internally damaged, is extremely perishable. Therefore, watermelons are best able to be stored in the production area, to avoid long-distance transport.
1 Stacking Select eight ripe watermelons for storage. 2 to 5 days prior to harvesting, 0.1% carbendazim or thiophanate solution is sprayed for disinfection. In the morning, scissors or a knife is used to cut off from the 1-2 cm of the stem, and 2,4 to 0.003% of the concentration is immediately used. - Apply the guati dripping solution to prevent it from falling off and transport it to a storage place in time. Bitter melons, melons, and melons with high maturity cannot be stored.
The storage tank (cellar) must be cleaned in advance and sprayed with 3% to 5% lime water to disinfect the ground and lay 5 to 10 cm thick dry sand on the ground. The stored melons are piled on the sand with 2 or 3 layers, which is too thick to crush. After entering the storage, the doors and windows are opened for 1 to 2 days after the ventilation is closed. Keep the temperature in the warehouse and pits cool and stable, preferably 8 to 10°C. To prevent rat damage. When the temperature is high and the humidity is high, the ventilation of the windows can be opened sooner or later, and the rotten melons can be sorted out in a timely manner and disinfected with lime water so that they can be stored for 25 to 35 days. Can also be stored in the first storage with 5% salt water rubbed melon surface, after every 10 days check and wipe the surface 1 times to anti-corrosion, found that watermelon melon surface decay or decay, to be picked out in a timely manner.
2 Sandy House Choose a clean, ventilated, cool house and spread 7~10cm thick fine river sand on the ground. Harvesting seven ripe watermelons on a cloudy or sunny evening requires no damage, no pests, no melons. Each watermelon leaves 3 vines and leaves 2 to 3 green leaves near the guati. After the vines are cut, they are immediately pasted with clean vegetation. The melons are transported to the warehouse in time, placed one by one on fine yarn, and covered with fine river sand. The thickness is preferably 3 to 5 cm over the melon. The green leaves must be exposed on the sand surface, which is conducive to the production of nutrients and preservation of melons. More mature. Then a solution made by adding 100 g of potassium dihydrogen phosphate to 50 kg of water was sprayed on the leaf surface. Spray once every 10 days to keep the leaves green. The melons harvested on the day were stored on that day and no overnight melons were stored. The watermelon preserved by this method is still intact in one month, and can maintain the variety characteristics, flavor and nutrition. Before storage, the guava pudding was washed with 0.1% concentration of thiophanate, dried and then stored, and the effect was better.
3 Short-term storage of watermelon This method is mostly used in urban retail markets. Melons with relatively low maturity can be stored for a short time and sold one after another. The storage site is preferably a mud land surface, followed by floors, concrete floors, and cool and ventilated. First lay 5~10 cm thick wheat straw on the ground, then stack the watermelon on the wheat straw. Generally, it is better to use 3 layers or put it on a shelf. When piling up, pay attention to maintaining the growth status of the field, that is, "guaranty back" (the original side of the sun) upward, "melon belly" (the part that originally touched the ground) down, diligently check during storage, timely pick out ripe melon and rotten melon .
4 Watermelon Cider Processing Storage Selection The ripened, late-maturing varieties with a maturity of 78 are to be removed, and the melons with lesions and injuries are removed, and a piece of melon vines is preserved when picked. The faster you pick and store, the better. Before storage, freshly grind the fresh watermelon vine into the juice, filter it with filter paper or clean gauze, and dilute it 300 to 500 times. Spray the surface of the watermelon with this liquid, so that the melon surface is wet without flowing. After a little drying, wrap the watermelon in wrapping paper (kraft paper, old newspaper), store it in a cool, well-ventilated place without excessive humidity. The melon pile should not be too high. It is advisable to use 3 layers to prevent crushing. Storage period to prevent high temperatures, direct sunlight and temperature changes. Once every once in a while, the melons with soft, rotten melons should be picked out in time.
5 The cold storage is easily stored in the cold storage and packed in a plastic film bag for better storage. The method is: keep the temperature in the storage room at 15-18°C for the first month of storage, and 9-15°C for the second month. After that, keep the temperature around 4°C. The melons were treated with a 4x diluted shellac coating and covered with a 0.04 mm thick polyethylene film bag. Each bag of 2 melons, put 2 small packets of silica gel in order to absorb the condensation of water due to cooling, sealed bag mouth storage, 10 days after the bag is neither water droplets nor decay. The film bag keeps 2% of carbon dioxide and 10% of oxygen. Seedless watermelons were examined after 100 days of storage, and there were no hollows and fissures.
1 Stacking Select eight ripe watermelons for storage. 2 to 5 days prior to harvesting, 0.1% carbendazim or thiophanate solution is sprayed for disinfection. In the morning, scissors or a knife is used to cut off from the 1-2 cm of the stem, and 2,4 to 0.003% of the concentration is immediately used. - Apply the guati dripping solution to prevent it from falling off and transport it to a storage place in time. Bitter melons, melons, and melons with high maturity cannot be stored.
The storage tank (cellar) must be cleaned in advance and sprayed with 3% to 5% lime water to disinfect the ground and lay 5 to 10 cm thick dry sand on the ground. The stored melons are piled on the sand with 2 or 3 layers, which is too thick to crush. After entering the storage, the doors and windows are opened for 1 to 2 days after the ventilation is closed. Keep the temperature in the warehouse and pits cool and stable, preferably 8 to 10°C. To prevent rat damage. When the temperature is high and the humidity is high, the ventilation of the windows can be opened sooner or later, and the rotten melons can be sorted out in a timely manner and disinfected with lime water so that they can be stored for 25 to 35 days. Can also be stored in the first storage with 5% salt water rubbed melon surface, after every 10 days check and wipe the surface 1 times to anti-corrosion, found that watermelon melon surface decay or decay, to be picked out in a timely manner.
2 Sandy House Choose a clean, ventilated, cool house and spread 7~10cm thick fine river sand on the ground. Harvesting seven ripe watermelons on a cloudy or sunny evening requires no damage, no pests, no melons. Each watermelon leaves 3 vines and leaves 2 to 3 green leaves near the guati. After the vines are cut, they are immediately pasted with clean vegetation. The melons are transported to the warehouse in time, placed one by one on fine yarn, and covered with fine river sand. The thickness is preferably 3 to 5 cm over the melon. The green leaves must be exposed on the sand surface, which is conducive to the production of nutrients and preservation of melons. More mature. Then a solution made by adding 100 g of potassium dihydrogen phosphate to 50 kg of water was sprayed on the leaf surface. Spray once every 10 days to keep the leaves green. The melons harvested on the day were stored on that day and no overnight melons were stored. The watermelon preserved by this method is still intact in one month, and can maintain the variety characteristics, flavor and nutrition. Before storage, the guava pudding was washed with 0.1% concentration of thiophanate, dried and then stored, and the effect was better.
3 Short-term storage of watermelon This method is mostly used in urban retail markets. Melons with relatively low maturity can be stored for a short time and sold one after another. The storage site is preferably a mud land surface, followed by floors, concrete floors, and cool and ventilated. First lay 5~10 cm thick wheat straw on the ground, then stack the watermelon on the wheat straw. Generally, it is better to use 3 layers or put it on a shelf. When piling up, pay attention to maintaining the growth status of the field, that is, "guaranty back" (the original side of the sun) upward, "melon belly" (the part that originally touched the ground) down, diligently check during storage, timely pick out ripe melon and rotten melon .
4 Watermelon Cider Processing Storage Selection The ripened, late-maturing varieties with a maturity of 78 are to be removed, and the melons with lesions and injuries are removed, and a piece of melon vines is preserved when picked. The faster you pick and store, the better. Before storage, freshly grind the fresh watermelon vine into the juice, filter it with filter paper or clean gauze, and dilute it 300 to 500 times. Spray the surface of the watermelon with this liquid, so that the melon surface is wet without flowing. After a little drying, wrap the watermelon in wrapping paper (kraft paper, old newspaper), store it in a cool, well-ventilated place without excessive humidity. The melon pile should not be too high. It is advisable to use 3 layers to prevent crushing. Storage period to prevent high temperatures, direct sunlight and temperature changes. Once every once in a while, the melons with soft, rotten melons should be picked out in time.
5 The cold storage is easily stored in the cold storage and packed in a plastic film bag for better storage. The method is: keep the temperature in the storage room at 15-18°C for the first month of storage, and 9-15°C for the second month. After that, keep the temperature around 4°C. The melons were treated with a 4x diluted shellac coating and covered with a 0.04 mm thick polyethylene film bag. Each bag of 2 melons, put 2 small packets of silica gel in order to absorb the condensation of water due to cooling, sealed bag mouth storage, 10 days after the bag is neither water droplets nor decay. The film bag keeps 2% of carbon dioxide and 10% of oxygen. Seedless watermelons were examined after 100 days of storage, and there were no hollows and fissures.
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