1. The stored melons should be large-area late-maturing varieties with thick skin and flesh, dense texture, bright green skin, full wax, uniform size and no damage.

2. The size of the cellar depends on the quantity stored, generally about 30 square meters, which can store 5000 kilograms of melons. Most wine cellars are semi-underground, with a height of 3.6 meters, and the heights of the above-ground and underground parts are 1.8 meters respectively. There are windows around the cellar, which can be opened back and forth and left and right to facilitate ventilation.

3. Close the cellar 2-3 days before the melon is put into storage, and fumigate and disinfect with potassium permanganate. Put hay or straw curtains at the bottom of the warehouse and melons on it. Generally, it should be stacked no more than three layers to avoid crushing and damage. Should be placed according to the state of the melon growing in the field, so that the melon can keep its original gravity direction, and the melon meat is not easy to crack and stored for a longer time.

4. Strengthen the ventilation before the melon enters the cellar, and open the window for ventilation at noon when the temperature is high, so as to facilitate heat dissipation and cooling, eliminate moisture, reduce environmental humidity and keep the cellar dry. During the storage of melon, the cellar temperature was kept at 10 ~ 15℃ and the relative humidity was kept at 70% ~ 75% to avoid freezing injury. Generally, it can be kept for 3 ~ 5 months.