FreshPoint

Description:

• Scientific Name: Citrullus lanatus.
• Usage: eaten fresh (cubed, sliced, etc.), also used to flavor summer drinks and smoothies; often used in fruit salads. Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled.
• Outside Coloring: green and yellow or cream.
• Shape: round to oblong.
• Size: sizes of these melons can range from ten to twenty-five pounds.
• Skin Texture: smooth with thick skin/rind.
• Flesh Description: very crisp, juicy, sweet pink-red flesh
• Taste: very sweet and refreshing.
• Size: up to 24” long large.

Receiving Information:

• Preparation: Melons are usually served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make terrific, healthy desserts.
• Selection: Shoppers should look for watermelon that is firm, heavy for its size and shows no signs of decay.
• Ripeness: Since most melons are sold slightly under-ripe, they need to be purchased a few days before they are to be eaten so they can develop maximum flavor.
• Health: Watermelon’s red color is caused by lycopene, a carotenoid pigment that is believed to be a powerful antioxidant that helps fight cancer and other diseases.

Storage/Handling:

• Optimum Temp (F):  50 – 60F  \  10.0 – 15.6 C
• Optimum Humidity:  90 – 90 %
• Storage Life (Days):  14 – 21
• Ethylene Producer:  No
• Ethelyne Sensitive:  No
• Water Sprinkle:  No
• Odor Producer:  No
• Ripens After Harvest:  No
• Mist:  No
• Top Ice:  No
• Odor Sensitive:  No
• Unripe: If you feel that your watermelon is not ripe, holding product at room temperature can improve flavor and coloring.
• Mealy or soft flesh: Indication of ethylene exposure – keep watermelon separated from ethylene-producing produce. Do not store near ripening rooms.
• Pitting of rind; off flavor; loss of color: Indication of chill injury – do not store watermelon below 41 degrees F/5 degrees C.