Sorting and Grading
Watermelons are graded according to their size for local market. Distinction among grades is based predominantly on external appearances. However, watermelons should be symmetrical and uniform in appearance. The surface should be waxy and bright in appearance devoid of scars, sunburn, transit abrasions or other surface defects.The fruits are transported by road in bulk by stacking them on dried grass in trucks.The melons are sorted according to grade and number. Discoloured, misshapen, sugar cracked, blossom-end rot, and insect damaged fruit is regarded as culls, but still may be sold to nearby markets. Watermelon sales usually are based upon a 1% to 2% shrink, because of breakage.
Storage
Watermelons can be stored for 14 days at 15°C. For short-term storage or transit to distant markets (> 7 days), watermelons can be stored at 7.2°C with 85-90% relative humidity. Extended holding at this temperature will induce chilling injury. Many watermelons are still shipped without pre-cooling or refrigeration during transit. These fruit must be utilized for prompt market sales as quality declines rapidly under these conditions.
Watermelons should not be stored with apples and bananas as the ethylene produced during storage from these fruits hastens softening and development of off flavour to watermelons.
Watermelons are not adapted to long-term storage. Normally the upper limit of suitable storageis about three weeks. However, this will vary from variety to variety. Storage for more than two weeks triggers a loss in flesh crispness.
Market Preparation
An important consideration in successful marketing is to have adequate facilities for transporting of the crop to market outlets. Although earliness usually results in higher prices, quality and maturity should be of prime importance in marketing watermelons
Watermelons are graded according to their size for local market. Distinction among grades is based predominantly on external appearances. However, watermelons should be symmetrical and uniform in appearance. The surface should be waxy and bright in appearance devoid of scars, sunburn, transit abrasions or other surface defects.The fruits are transported by road in bulk by stacking them on dried grass in trucks.The melons are sorted according to grade and number. Discoloured, misshapen, sugar cracked, blossom-end rot, and insect damaged fruit is regarded as culls, but still may be sold to nearby markets. Watermelon sales usually are based upon a 1% to 2% shrink, because of breakage.
Storage
Watermelons can be stored for 14 days at 15°C. For short-term storage or transit to distant markets (> 7 days), watermelons can be stored at 7.2°C with 85-90% relative humidity. Extended holding at this temperature will induce chilling injury. Many watermelons are still shipped without pre-cooling or refrigeration during transit. These fruit must be utilized for prompt market sales as quality declines rapidly under these conditions.
Watermelons should not be stored with apples and bananas as the ethylene produced during storage from these fruits hastens softening and development of off flavour to watermelons.
Watermelons are not adapted to long-term storage. Normally the upper limit of suitable storageis about three weeks. However, this will vary from variety to variety. Storage for more than two weeks triggers a loss in flesh crispness.
Market Preparation
An important consideration in successful marketing is to have adequate facilities for transporting of the crop to market outlets. Although earliness usually results in higher prices, quality and maturity should be of prime importance in marketing watermelons