How to store melon
(1) Disinfection of storage pits (garages) and packaging materials: Before storing melons, it is essential to properly disinfect the storage area and the packaging materials. Place the packaging materials in a designated storage warehouse. One effective method is the sulfur fumigation technique, using approximately 3 kilograms of sulfur per 100 cubic meters. Mix the sulfur with sawdust and ignite it to produce smoke. Once the smoke is released, close all doors and windows and allow the fumigation to last for two days. Afterward, open the doors and windows to ventilate thoroughly. Alternatively, a 2% formaldehyde solution can be sprayed onto surfaces for disinfection purposes.
(2) Stacking and hanging of muskmelon: After harvesting and sorting, the melons are placed into fruit boxes and transported into the storage facility. The boxes should be stacked in a stable manner, ensuring proper spacing between stacks, as well as between the stacks and the walls or ceiling of the warehouse. This allows for adequate air circulation. It's also recommended to place trays or other supports at the bottom of the fruit boxes to prevent damage. Generally, 100 to 150 kg of melons can be stored per cubic meter. For better management, store varieties with high storage resistance and late-ripening types in the inner part of the warehouse, while those with poor storage qualities should be placed near the entrance, making it easier for handling and retrieval.
(3) Temperature control: At the beginning of storage, the melons may still carry field heat, leading to higher temperatures inside the cellar. This increased temperature can accelerate respiration and shorten the shelf life of the fruits. To manage this, ventilation systems are used to introduce cooler outside air and lower the internal temperature. During winter, when the external temperature drops, the focus shifts to insulation and frost protection. Care must be taken to avoid cold air entering the storage pit, which could harm the melons. Ventilation should occur during the day when the temperature is highest, but only briefly, and less frequently than in autumn.
As spring approaches, both ambient and soil temperatures rise quickly. At this stage, the main concern is preventing the cellar temperature from increasing. During the day, when the outside air is warmer, all doors, windows, and vents should be closed. However, at night, when the outside temperature is cooler, open the doors and vents to exchange air and maintain a low and stable cellar temperature. This helps extend the storage life of the melons. Low humidity can lead to natural water loss, causing dehydration and shrinkage, which reduces the quality and market value of the fruit. Since ventilation reduces humidity, it’s important to maintain an optimal relative humidity level—typically between 80% and 90%—to ensure the melons remain fresh and well-preserved throughout storage.
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