[Some kind of melon sweet]_How to choose_How to choose

[Some kind of melon sweet]_How to choose_How to choose

The melon itself has a sweet taste, and the main source of sweetness is the sugar of the food. If the melon has photosynthesis in the production process, the sugar of the melon will be stored at this time, and the melon will be sweeter to eat.

We want to choose sweet melon with higher sweetness. We should choose raw melon with uniform color, clear texture and heavy weight, and the sweet melon is sweeter.

At first glance, there was no abrasion on the skin, the color was uniform, the texture was clear, the head of the melon was slightly yellow, and it was better to touch it inward.

It’s heavy to get started, and it must be raw melon. You can step on it with your thumb, and you can step on it slightly.

Sanwen placed the nose of the melon under the nose and smelled the melon.

If you can’t smell any scent, even if the above two are not good, you can’t buy it.

After being opened, the skin part is rich in moisture and a bit crispy. The flesh near the part of the melons is very soft, and the sugar is important here.

Melon leaves a little bit of melon, which is absolutely a good melon. The reason why melon is not sweet. 1. Variety Sometimes the variety can determine the sugar content, so it is important to choose a variety.

2. The day and night temperature difference is small. We all know that the western melon in Xinjiang is very sweet. In fact, there is a large reason because the local day and night temperature difference is large. The fruit mature period requires a lot of light and the day and night temperature difference (generally above 15 ℃).), Reduce ventilation during the day to improve the indoor, higher interior is beneficial to sucrose synthesis, at 35 ℃, the sucrose synthesis intensity increased by 10 times, and increased by 1 time, increasing the ventilation at night to reduce the indoor, creating a accumulation environment with large temperature difference between day and night.Excessive warming and large breathing volume increase intake and consumption, resulting in reduced fruit sugar and unmelted sweetness.

3. Excessive soil moisture. With the normal breeding of melon, the fruit enters the maturity stage to properly control soil moisture and nitrogen absorption. Due to excessive nitrogen absorption, nitrate and other intermediates in the plant will accumulate.Symptoms occur, so phosphorus and potassium fertilizers are used in conjunction with irrigation, and the fruits should not be irrigated 10 days (days) before harvesting, otherwise the melons are not sweet.

4. The pruning is too harsh and the number of leaves is small. Practice has proved that each melon must maintain 6?
With 8 functional leaves, the topping and pruning are too harsh and the functional leaves are too few, and the assimilation function of the leaves is damaged.

Especially in the high temperature season, there are too few functional leaves, rapid reproduction, and short days from flowering to maturity.

On the surface, the fruit is mature, but the fruit is not yet full. Due to the influence of high temperature, the leaf assimilation function comes early.

5. Fertilization is unreasonable. Generally nitrogen fertilizers are easy to grow, so we sometimes apply nitrogen fertilizers too much. Nitrogen is excessive, and nitrate intermediates are accumulated in the body, which has a great impact on sugar content. The lack of calcium in the soil can easily form fermented melonThe fruit is not sweet. It is very important to control nitrogen fertilizer especially in the middle and late stages of fruit development. Organic fertilizer and leaf fertilizer mainly containing trace elements are used together.

It promotes soil ion exchange, enhances soil permeability and water capacity, facilitates soil particle formation and microbial activity, and improves plant stress resistance.

Spray potassium dihydrogen phosphate and trace element leaf fertilizer 1-2 times before the fruit stops expanding.

Too high nitrogen content, rich in certain trace elements, will affect the sugar content of the fruit, making the melon unsweetened.

6. The quality of unripe harvested melon is related to the maturity of the fruit, the fruit is not mature enough, and the sugar in the pulp has not been completely converted. Therefore, the sugar content is low, the flavor is insufficient, the harvest is too late, the storage material is wasted, the cell tissue becomes soft, and the flavorPoor, reducing food value.

If Sinotrans sells the standard harvest of eighty-nine ripeness, the fruit will be fully ripe through post-ripening during transportation.

The sugar content of melon gradually accumulates during the development period, and increases quickly when it matures quickly. The increase of sucrose content is after the volume increase has basically stopped, and the content increases sharply during the maturity period. Therefore, the sucrose content is too early and the melon is not sweet.

7. Diseases and Insect Pests Before the melon matures, the plants are severely affected by diseases and insect pests, fruit development is hindered, and photosynthetic capacity is reduced, resulting in little or no formation.

Sugar has not yet accumulated, and the plant has died.

8. Excessive hormone concentration can also affect the sweetness of melon.