The origin of watermelon is in Africa, it is hot and hot, and it is extremely cold-resistant. The body is large and the skin is thick, but it is not resistant to storage. Watermelon is sensitive to low temperature, and it has cold damage symptoms when it is stored below 9.5°C, but it decreases when it is stored at high temperature, and then it decays.
The storage temperature of watermelon should be based on the cultivation area and the length of the storage period. Under the premise of not generating odor, the lower the storage temperature, the better the meat flavor, but it is prone to cold damage, affecting the appearance and reducing the value of the goods. The longer the storage time at low temperature, the more likely it is cold injury. The symptoms of chilling injury are irregular, small, shallow depression spots on the surface of the fruit. When the chilling injury is severe, the color of the pulp becomes lighter, the fibers increase, and the flavor deteriorates. The symptoms of cold damage often become more pronounced after warming out. The threshold (limit) temperature of cold damage in watermelon is 10°C in Shanghai, 12.5°C in Beijing, and 11°C in Heilongjiang. Stored at this temperature, does not produce cold damage. Therefore, when the storage period is short, it can be stored at a lower temperature. When the storage period is more than 20 days, the storage temperature should be above the threshold value to avoid cold damage, or the pre-storage at high temperature (26°C, 4 days) before storage is also used. Cold damage can be avoided. When the storage period is about 1 month, 14 to 16°C is a safe temperature, but anti-corrosion measures must be taken.
The storable varieties include Zhongken No.10, Fengshou No.2, Xincheng, Migui, Zhemi, etc.; the varieties with poor storability include Zaohua, Shihong 1, Xiangmi, Su Mi, Zhongyu No. 1, and Qiong. Lu et al.; Xin Hongbao is sensitive to cold and has a higher requirement for storage conditions.
The storage temperature of watermelon should be based on the cultivation area and the length of the storage period. Under the premise of not generating odor, the lower the storage temperature, the better the meat flavor, but it is prone to cold damage, affecting the appearance and reducing the value of the goods. The longer the storage time at low temperature, the more likely it is cold injury. The symptoms of chilling injury are irregular, small, shallow depression spots on the surface of the fruit. When the chilling injury is severe, the color of the pulp becomes lighter, the fibers increase, and the flavor deteriorates. The symptoms of cold damage often become more pronounced after warming out. The threshold (limit) temperature of cold damage in watermelon is 10°C in Shanghai, 12.5°C in Beijing, and 11°C in Heilongjiang. Stored at this temperature, does not produce cold damage. Therefore, when the storage period is short, it can be stored at a lower temperature. When the storage period is more than 20 days, the storage temperature should be above the threshold value to avoid cold damage, or the pre-storage at high temperature (26°C, 4 days) before storage is also used. Cold damage can be avoided. When the storage period is about 1 month, 14 to 16°C is a safe temperature, but anti-corrosion measures must be taken.
The storable varieties include Zhongken No.10, Fengshou No.2, Xincheng, Migui, Zhemi, etc.; the varieties with poor storability include Zaohua, Shihong 1, Xiangmi, Su Mi, Zhongyu No. 1, and Qiong. Lu et al.; Xin Hongbao is sensitive to cold and has a higher requirement for storage conditions.
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