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Watermelon simple storage method
To ensure optimal storage of watermelons, they should be harvested when fully mature—approximately 75% ripe—with no physical damage and a vine or stem longer than 10 cm. The best time for harvesting is between 8-9 a.m. or in the late afternoon, when temperatures are milder. A 0.1% thiophanate solution should be applied 7 days prior to harvest to prevent fungal infections.
For storage, select a well-ventilated area, such as a sand-filled room. Clean and disinfect the space using a 300–400 times diluted potassium permanganate solution. Then, lay down 8–10 cm of soaked sand. Before placing the watermelons, spray them with an 800–1000 times diluted thiophanate solution. Choose seven ripe watermelons on a cloudy or sunny evening, leaving three vines per melon. Cut the vine ends about 3 cm from the joint, and cover the cut with ash to prevent infection. Each watermelon should have at least one green leaf remaining. Place them on fine river sand, covering each with a 4–5 cm layer of sand. Insert three guava leaves between each watermelon, and every 10 days, apply a 0.1%–0.2% phosphoric acid potassium leaf spray, repeating this 3–4 times. When the surface sand begins to dry, lightly mist it with water. This method allows for over 40 days of storage.
Another effective method involves soaking mature watermelons in saltwater. First, rinse them with clean water, then soak in a 25%–30% brine solution for 15–20 minutes. After drying, seal the watermelons in polyethylene bags (avoiding PVC or fertilizer bags). Store them in a stable environment such as a cellar, air-raid shelter, or natural cave at 12–15°C. To save space, use wooden containers inside the cellar. This technique can preserve watermelons for up to one year.
For room temperature storage, treat the watermelons 7 days before harvest with a 1000-fold solution of thiophanate-methyl or carbendazim. During harvest, coat the stems with 0.02%–0.03% 2,4-D. If no pesticides were used during growth, apply a mixture of 0.06% tebuconazole or 0.1% thiophanate plus 0.02%–0.03% 2,4-D on the day of harvest. Submerge the entire watermelon in the solution, then dry it thoroughly. Store in a sterilized warehouse, underground storage, or a ventilated room. Before placing the watermelons, spray the walls and floor with 2%–3% lime water or a fungicide solution. Lay down a layer of clean straw or hay, approximately 1.5 meters wide. Stack the watermelons in 2–3 layers, keeping some space between each row. Use shelves if necessary. Maintain good ventilation by opening windows in the morning and evening, and keep the room temperature around 16°C with 70%–80% humidity. Regularly remove any spoiled watermelons. This method can last 20–30 days.
For long-term underground storage, choose a shaded, cool, and dry location. Dig a trench 3 meters wide, 10–15 meters long, and 1.5 meters deep. Build a 0.5-meter-thick earth wall around the trench, 1 meter high, with a 0.5-meter-high southern wall and a door in the center of the northern wall. Line the soil walls with straw and seal them with mud. Install a skylight and four small openings for air circulation. Disinfect the cellar before use and spread 5–7 cm of dry sand on the floor. Place the watermelons in the best spot, stacking them in 3–4 layers. This method ensures storage for more than 30 days.
For short-term market storage, immerse watermelons in a 6%–12% wax emulsion mixed with 0.1%–1.0% sodium benzoate for 30–60 seconds. This extends their shelf life by about 8 days. Select moderately mature watermelons with intact stems, place them in a cool, well-ventilated room, tie the stems with string, and wipe the skin daily with a clean cloth. This method allows for about 10 days of storage.