Hami melon variety resources are very rich. According to different maturity periods, they are divided into early maturing, medium maturing and late maturing varieties. Early and mid-ripening ones are called summer melons, and late-ripening ones are called winter melons. So how to choose sweet cantaloupe? Let me take you to learn more about it.
How to choose sweet cantaloupe
How to choose sweet cantaloupe: skin color observation method
When green-skinned and pockmarked cantaloupe are mature, the top of the head will appear. Turns white; yellow-skinned cantaloupe will turn bright yellow on top when ripe. The ripeness of different varieties of cantaloupe can be determined based on the color of the top.
How to select sweet cantaloupe: pressing method
No matter what kind of cantaloupe, the top will become soft when mature. Gently press the top of the melon with your hands. If it feels soft, it means this The melon is ripe.
How to select sweet cantaloupe: fruit stalk observation method
When a reticulated cantaloupe matures, the rear end of the fruit stalk will be slightly sunken, smooth, and densely reticulated. For cantaloupes with no or semi-reticulated patterns, when mature, the fruit stalk at the rear end becomes brightly colored, with obvious spots, the hairs are gone, and the surface is tough and smooth to the touch. When some varieties of cantaloupe reach 90% maturity, a separation layer develops on the fruit stem, which easily falls off naturally.
How to select sweet cantaloupe: tendril observation method
No matter which variety of cantaloupe, the tendrils on the melon nodes will be obviously withered and yellow when mature. If you pick melons in the melon field, according to the melon You can tell whether the melon is ripe by looking at the leaves at the nodes. The secret of selecting cantaloupe
In addition, there is another most effective way to select cantaloupe: look for scars on the skin of the melon. The older the scar, the sweeter the cantaloupe will be. The best cantaloupe is the one with a cracked scar. Although it looks ugly, this cantaloupe has a high sweetness and a good taste. On the contrary, the more beautiful and scarless cantaloupe looks good, it is often raw and unpalatable. So the more lines and uglier the melon, the tastier it is. How to preserve Hami melon
(1) Hami melon is suitable for storage in the place of production. It is not suitable for long-distance transportation to the place of sale and then long-term storage. It can only be stored for a short time in the place of sale. Handle cantaloupe with care when moving it, and do not bruise the skin. Injured melons easily deteriorate and rot and cannot be stored. The suitable storage temperature of cantaloupe varies depending on the variety and maturity; it is generally believed that late-maturing varieties are 3℃~5℃, and early-mid-maturing varieties are 5℃~8℃. They have high maturity and short storage period, and the storage temperature can be lower. Relative humidity is about 8, and controlled atmosphere has an effect on inhibiting after-ripening. It is generally believed that oxygen at 3 to 5 and carbon dioxide at 1.0 to 1.5 at a suitable temperature can delay after-ripening.
(2) The northern sales area can only be used for short-term storage of 1 to 2 months during the sales process, and cannot be stored for a long time. Spread dry sand or hay on the ground in a cool, ventilated, and dry cellar (storage), and stack the melons top-side up in 2 to 3 layers. It can also be placed on a shelf, packed into boxes (baskets) and stacked. You can also use a rope to hang the melon top upward for storage. The cellar should be ventilated frequently, kept dry and cool, and checked frequently to pick out rotten melons. With good management, the melons can be stored for 1 to 2 months. Melons transported long distances can be packed in cartons and stacked in cold storage. Pay attention to leaving ventilation channels. The temperature of early and medium-ripening varieties should be controlled at 5℃~8℃, and the temperature of late-ripening varieties should be controlled at 3℃~5℃. The relative humidity should be 80~85 , can be stored for 1~2 months. Preservation of cantaloupe after cutting
(1) If the temperature is relatively high at that time, the cantaloupe will wilt after being cut for half a day; if the temperature is suitable, it can be stored for one day, but it is best not to stay overnight; If it is in a place with low temperature, it will take a relatively long time after cutting, but it is best not to stay overnight.
(2) Because there are still many bacteria in the air, if exposed to the air for too long, the cut cantaloupe will be infected with many bacteria and deteriorate. Therefore, once the cantaloupe is cut, it is better to finish it. If you want it to last longer, it's best not to cut it.
(3) If you cut it and you really can’t finish it, you can wrap it in plastic wrap and put it in the refrigerator to refrigerate.
In this case, it can be stored for a day or two, but it is still not recommended, because even if it is refrigerated in the refrigerator, bacterial invasion will inevitably occur!
Therefore, through the above understanding, we also Everyone knows how to choose cantaloupe. As long as we select cantaloupe according to the skin color observation method, pressing method, fruit stem observation method, smell and taste identification method and tendril observation method taught above, we will definitely be able to select cantaloupe that is delicious, moist and fresh. , but this can only be achieved through the accumulation of experience.