An indicator of watermelon quality and ripeness, measured in degrees Brix (°Bx) as the percentage of soluble solids in the flesh.
In the reference
306
varieties
crop Watermelon,
where this is mentioned in the description.
To assess sweetness, refractometers are used to measure the refractive index of the fruit juice. Typical values for watermelon range from 9% to 13% Brix, with a value of 10% or higher considered the standard level of ripeness for commercial sale. It is important to note that the distribution of sugars in the fruit is non-uniform: the concentration of soluble solids is significantly higher in the center than near the edges.
Sugar accumulation depends on growing conditions, including optimal temperatures of +25°C to +30°C during the day and no lower than +18°C at night, as well as high light intensity. A key agronomic practice is to restrict irrigation a week before harvest to prevent dilution of the flesh. Sufficient potassium supply promotes efficient transport of sugars into the fruits, while the potential level of sweetness is also limited by the genetic characteristics of the variety.
General information about the subject — on the page
Sugar content.
Varieties of Watermelon mentioned in the description
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.