Melons belong, as do squash, to the cucumber.
There are to general types, the cucumis species, which includes muskmelon, cantaloupe and honeydew melons and the citrullus species, including the watermelon and the Chinese watermelon.
There are numerous varieties of melon.
Although they may be grown in almost any of the 50 states, except possibly Alaska, cucumis species require warm weather for good growth and 75 – 130 days from planting to harvesting; therefore, most are grown commercially in the southern states.
The citrullus species are grown in the South, but can also be grown those northern states where 130 – 140 days of growing weather prevail. In warmer climates, about 85 days are required from planting to maturity.
Melons are planted as seed but may be started in greenhouses or hot frames and set out as plants.
Melons do not improve in flavor after harvesting, hence, are picked when fully ripe.
Care must be taken to prevent bruising during harvesting and handling. Melons are mostly handled as the fresh product.
At packing plant, melons are washed, drained, dried and shipped to retail markets in wooden crates.
Melons are not preserved by drying. Some melons are frozen as melon balls.
In preparations for freezing, the melons are halved, the seeds are removed. And the melon meat is removed in ball-shaped pieces.
The melon balls are washed with sprays of water drained and filled into liquid-tight cartons and covered with syrup (25-30% sugar), and the cartons are sealed.
This product is frozen and stored at 0 degree F or below until shipped to the retailer.
Frozen melons should be held at 0 degree F or below until sold to the consumer. Some melons used in the production of fresh fruit salad.
Fruit of melons
