When eating melons, it is important to consider storage rules. Use of products contained in inappropriate conditions may result in poisoning. In the article, we consider how much a whole or started melon can be stored and in what conditions.

The best varieties for storage

For long-term storage, only some of the later varieties of melons are suitable:

• Bravura - 40-60 days;
• Wintering - 90-100 days;
• Chiano - 85 days;
• Habalon - 80–90 days.

Advantages and disadvantages

The main advantage of storing fresh melons is the ability to consume nutritious products not only during the fruiting period of the crop, but also in winter.

• The disadvantages of the procedure are related to:
• energy consumption during collection - this must be done correctly and according to a certain scheme);
• some difficulties in creating optimal conditions for storage of products.

How to store melon in the refrigerator?

How many days a melon can lie in a refrigerator depends on:

• the degree of maturity of the fetus;
• growing conditions;
• varietal accessories;
• the type in which the fruit will be stored, in whole or in section.

Did you know? The weight of the largest melon obtained in 2009 by Austrian agrarians was 200 kg. To date, no one has managed to beat this record.

Generally

If there is no suitable place to store the described gourds, you can use refrigeration equipment. However, lower temperatures are not the key to successful storage, but only help to slow down the process of decay.

To preserve the whole fruit, they are washed and dried with a paper towel. Then wrapped in parchment paper and sent to the bottom shelf of the refrigerator. In this form, the shelf life will be no more than 2 weeks.

Important! When wrapping melons, you should take care of the air exchange. Too tight a winding, especially with cling film, will cause mold.

In cut

When cut, the melon is stored in the refrigerator for no more than 48 hours. Usually for this it is placed in a sealed plastic container or wrapped with cling film.

With this option, it is important to understand whether it is possible to use such products later. In a cut form, in a refrigerator, the product not only loses its taste, but also accumulates ethylene, which can cause indigestion when consumed. Based on this, it is better to think of how to apply the leftover melon immediately or choose the option of long-term storage - for example, freezing or drying.

Storage time

First of all, you need to determine the intended purpose of the products and, based on this, select the optimal storage option. It is also worth considering that the level of keeping quality depends on the variety.

Shelf life under all conditions according to the fruit ripening time:

• early - no more than a month;
• mid-season - up to 4 months;
• late - up to 6 months.

Short term

Well-ripened specimens and early varieties of melons are not subject to long-term storage.

Maximum term at different temperature indicators:

• +24 ... + 27 ° С - 48 hours;
• +17 ... + 20 ° С in a darkened room, provided that the fruits are not quite ripe - a week;
• +10 ... + 16 ° С in the pantry or near the balcony - late ripening specimens withstand a month.

Did you know? Melon flesh is digested in the digestive tract in half an hour, while the body takes 2 hours to process the meat.

Fruits intended for short-term storage should be inspected for rot every day and be sure to turn it over. To slow the ripening process, the fruits are best kept away from sunlight.

Long

For long-term storage, specimens that are slightly under physical maturity, that is, slightly greenish, are suitable. Green and overripe fruits will rot quickly.

Choosing a fruit for long-term storage, it is worth evaluating its appearance:

• the net on a slightly unripe fruit is light and covers no more than 50% of its area;
• the peel is hard, especially important is the assessment of the degree of elasticity of the attachment point to the peduncle and nose;
• peel without damage, dents or bulges;
• the fruit itself exudes a strong pleasant aroma.

Agrarians growing melons on their own should plant the late varieties of melons in late May - early June. In this case, the harvest will fall in September - October. At the end of the growing season, a month before harvesting, watering and fertilizing containing potassium are stopped. For 7-10 days, the stem is broken at a distance of 5 cm from the junction with the fetus. This move allows you to maximize the preservation of nutrients in the fruits.

Harvesting intended for long-term storage is carried out in the morning until the dew has subsided. The fruits are separated from the bushes and laid out in a well-lit area prepared in advance. They are stored in this form for 10-12 days. At night, the crop is covered with leaves. Throughout this time, the fruits are turned over, trying to hold the side under the sun for longer, with which they came into contact with the soil during ripening.

If it rains, then melons are brought into dry, ventilated rooms and placed in a single layer on straw. In the process of such preparation, the fruits lose some of the moisture, resulting in a densification of the structure of the peel.

For a long time, melons are best placed in dark basements in which:

• air temperature is maintained within +2 ... + 6 ° С;
• relative humidity varies between 70–80%.

Important! On all fruits intended for long-term storage, the stalks must be left. If for some reason this could not be done, then the resulting recess must be filled with melted wax or paraffin.

Bad neighbors for melons:

• potatoes, beets - melons quickly absorb their smell;
• apples - emit ethylene, contributing to the acceleration of maturation, which provokes putrefactive processes.

• hanging one fruit in a grid at a distance from each other - the method is rational for a small number of melons (10-15 pcs.);
• placing in boxes with sawdust, sand or any other natural dry filler is also suitable for storing a small amount of fruit;
• for a large crop, it would be advisable to organize the racks and line them with a soft cloth or make embankments from a dry filler, as in the previous version.

To extend the shelf life, products should be inspected once every 2 weeks for the appearance of rot. Damaged fruits are immediately taken and used for their own needs. Before laying for storage, you can carry out the processing of fruits with chalk or wood ash.

Other storage locations

If maintaining the integrity of the product does not matter, you can use other options:

1. Peel the product, remove the seeds. Then cut the fruit into slices or cubes. Freeze on a wooden board, spreading the pieces so that they do not touch. Then fold in an airtight bag and store in the freezer (shelf life - 12 months).
2. Cut the melons in half, remove the seeds. Cut into thin slices and dry in an oven at a temperature of + 90 ° C with an open door or in the sun. Store in a dry cabinet at a relative humidity of up to 50%, placing the products in linen or paper bags beforehand.

Did you know? Melons were cultivated 2 thousand years BC. e. ancient Egyptians.

Recommendations for use

Some useful recommendations on the use of the gourds in question:

1. Fresh produce should not be consumed on an empty stomach - optimally 2 hours before and 2 hours after the main meal.
2. Do not combine the use of the product with alcohol and lactic acid products.
3. Melon culture goes well with seafood. Some leading restaurants serve fresh halves of melons stuffed with shrimp and caviar.
4. An interesting flavor combination can be obtained with prosciutto ham and green grapes.
5. The allowable daily intake is 300-500 g. This amount is better to use in a few doses.
6. Melon flesh is perfect for making cold mashed soups.
7. In the traditional dessert plan, the fruit is suitable for making sorbets, soufflé, mousses.

Melons of various varieties can be stored whole fresh from 2 days to 6 months. The high varieties are distinguished by late varieties.