Melon storability is the ability of fruits to maintain their marketable and consumer properties after harvest, which depends on varietal characteristics, pectin content, and agronomic conditions.
In the reference
278
varieties
crop Melon,
where this is mentioned in the description.
The storage capacity of fruits is classified by duration: low storability is less than 15 days, short is up to 30 days, medium is up to 60 days, storable varieties maintain quality for up to 90 days, and highly storable ones for more than 90 days. Physiologically, the storage potential of a melon is determined by the concentration of pectin substances in the fruit rind.
To improve storability, late-ripening varieties cultivated with enhanced potassium-phosphorus fertilization are recommended. Agronomic practices include stopping irrigation 15–20 days before mass ripening and harvesting fruits in an underripe state at the first signs of declining ambient temperatures, with an optimal storage regime of +1…+2°C at 75–85% humidity.
General information about the subject — on the page
Keeping quality.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.