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Watermelons are originally from Africa, where the climate is typically hot and dry. Despite their thick rind and large size, they are not very resistant to long-term storage. Watermelons are sensitive to cold temperatures, and when stored below 9.5°C, they can suffer from chilling injury. On the other hand, storing them at high temperatures may cause spoilage due to accelerated ripening and microbial growth.
The ideal storage temperature for watermelons depends on the region of cultivation and the intended storage duration. In general, lower temperatures help preserve the flavor and quality of the fruit, but they also increase the risk of cold damage. This damage often appears as small, irregular depressions on the surface, and in severe cases, it can lead to lighter flesh color, increased fiber content, and a decline in taste. Additionally, symptoms of cold injury may become more visible after the fruit is warmed up.
Different regions have different cold damage thresholds. For example, in Shanghai, the threshold is around 10°C, while in Beijing it’s about 12.5°C, and in Heilongjiang, it's 11°C. Storing watermelons above these temperatures helps prevent cold damage. If the storage period is short, lower temperatures can be used safely. However, if the storage time exceeds 20 days, it's recommended to store the fruit above the threshold temperature or pre-treat it at a higher temperature (such as 26°C for four days) before long-term storage.
For storage periods of about one month, a temperature range of 14–16°C is considered safe, although proper anti-microbial measures must be taken to prevent rot. Certain varieties, such as Zhongken No. 10, Fengshou No. 2, Xincheng, Migui, and Zhemi, are known for their good storability. In contrast, varieties like Zaohua, Shihong 1, Xiangmi, Su Mi, Zhongyu No. 1, and Qiong Lu et al. do not store well. Xin Hongbao is particularly sensitive to cold and requires strict storage conditions to maintain quality.