1- Introduction to the Species Citrullus lanatus - Watermelon
1.1- Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Subfamily: Cucurbitoideae
Tribe: Benincaseae
Subtribe: Benincasinae
Genus: Citrullus Schrad. ex Eckl. & Zeyh.
Species: Citrullus lanatus (Thunb.) Matsum. & Nakai
Variety: Citrullus lanatus var. lanatus (Thunb.) Matsum. & Naka
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Subfamily: Cucurbitoideae
Tribe: Benincaseae
Subtribe: Benincasinae
Genus: Citrullus Schrad. ex Eckl. & Zeyh.
Species: Citrullus lanatus (Thunb.) Matsum. & Nakai
Variety: Citrullus lanatus var. lanatus (Thunb.) Matsum. & Naka
1.2- Species Citrullus lanatus - Watermelon
+ Overview
- Species Watermelon (Citrullus lanatus) is a member of the cucurbit family (Cucurbitaceae), which includes cucumbers (Cucumis sativus), melons (Cucumis melo, for example), loofahs (Luffa species), and pumpkins and squashes (Cucurbita species). The generic name Citrullus is the diminutive of Citrus, perhaps referring to the spherical fruit. The specific epithet lanatus (meaning woolly) refers to dense woolly hairs on young parts of the plants, particularly stems.
Citrullus lanatus is widely cultivated for its edible fruits, which are also an important source of water in arid regions of Africa. It is thought that watermelon was first domesticated in central and southern Africa. Watermelon seeds and leaves have been found in ancient Egyptian tombs, suggesting it was cultivated there more than 5,000 years ago. Having been cultivated for so long, its origins are unknown, but it is thought that it may have been selected from Citrullus colocynthis (known as ‘bitter colocynth’; a bitter, poisonous perennial) in early African agriculture.
Wild, unselected forms tend to bear bitter fruit, due to the presence of cucurbitacin (a biochemical compound used for defence against herbivores) and hence are normally only fed to cattle.
- Variety Watermelon (Citrullus lanatus var. lanatus, family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa. It is a large, sprawling annual plant with coarse, hairy pinnately-lobed leaves and white to yellow flowers. It is grown for its edible fruit, also known as a watermelon, which is a special kind of berry botanically called a pepo. The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink, but sometimes orange, yellow, or white, with many seeds.
Considerable breeding effort has been put into disease-resistant varieties and into developing a seedless strain. Many cultivars are available, producing mature fruit within 100 days of planting the crop. The fruit can be eaten raw or cooked.
+ The names and Synonyms:
- Common names in English:
Watermelon, Wild watermelon, Sweet melon, Dessert watermelon…
- Synonyms:
1- Anguria citrullus Mill.
2- Citrullus amarus Schrad.
3- Citrullus anguria (Duchesne) H.Hara (a full list of synonyms is available on The Plant List)
+ Overview
- Species Watermelon (Citrullus lanatus) is a member of the cucurbit family (Cucurbitaceae), which includes cucumbers (Cucumis sativus), melons (Cucumis melo, for example), loofahs (Luffa species), and pumpkins and squashes (Cucurbita species). The generic name Citrullus is the diminutive of Citrus, perhaps referring to the spherical fruit. The specific epithet lanatus (meaning woolly) refers to dense woolly hairs on young parts of the plants, particularly stems.
Citrullus lanatus is widely cultivated for its edible fruits, which are also an important source of water in arid regions of Africa. It is thought that watermelon was first domesticated in central and southern Africa. Watermelon seeds and leaves have been found in ancient Egyptian tombs, suggesting it was cultivated there more than 5,000 years ago. Having been cultivated for so long, its origins are unknown, but it is thought that it may have been selected from Citrullus colocynthis (known as ‘bitter colocynth’; a bitter, poisonous perennial) in early African agriculture.
Wild, unselected forms tend to bear bitter fruit, due to the presence of cucurbitacin (a biochemical compound used for defence against herbivores) and hence are normally only fed to cattle.
- Variety Watermelon (Citrullus lanatus var. lanatus, family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa. It is a large, sprawling annual plant with coarse, hairy pinnately-lobed leaves and white to yellow flowers. It is grown for its edible fruit, also known as a watermelon, which is a special kind of berry botanically called a pepo. The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink, but sometimes orange, yellow, or white, with many seeds.
Considerable breeding effort has been put into disease-resistant varieties and into developing a seedless strain. Many cultivars are available, producing mature fruit within 100 days of planting the crop. The fruit can be eaten raw or cooked.
+ The names and Synonyms:
- Common names in English:
Watermelon, Wild watermelon, Sweet melon, Dessert watermelon…
- Synonyms:
1- Anguria citrullus Mill.
2- Citrullus amarus Schrad.
3- Citrullus anguria (Duchesne) H.Hara (a full list of synonyms is available on The Plant List)
2- Characteristics of the Species Citrullus lanatus - Watermelon
2.1- Description
+ The plants
Citrullus lanatus can be recognized by its large fruit which is unique in the Cucurbitaceae of southern Africa and also by the dense yellowish to brownish hairs on the younger plant parts.
The watermelon is an annual plant with long, weak, trailing or climbing stems which are five-angled and up to 3 m (10 ft) long. The young parts are densely woolly with yellowish to brownish hairs while the older parts become hairless.
The tendrils are rather robust and usually divided in the upper part.
+ The leaves
Leaf stalks (petioles) up to about 19 cm long, more or less hairy.
The leaves usually have three lobes which are themselves further divided into lobed or doubly lobed. Leaf blades up to about 20 × 20 cm, more or less hairy, usually deeply 3-5 lobed, the central lobe being the largest.
The leaves are herbaceous but rigid, becoming rough on both sides; 60 - 200 mm long and 40 -150 mm broad, ovate in outline, sometimes unlobed and entire, but usually deeply 3-lobed with the segments again lobed or doubly lobed; the central lobe is much the largest. The leaf stalks are somewhat hairy and up to 150 mm long.
+ The flowers
The flowers grow singly in the leaf axils and the corolla is white or yellow inside and greenish-yellow on the outside. The flowers are unisexual, with male and female flowers occurring on the same plant (monoecious).
The receptacle is up to 4 mm long, broadly campanulate and hairy, the lobes are as long as the tube.
The corolla is usually green or green-veined outside and white to pale or bright yellow inside and up to 30 mm in diameter.
Both male and female flowers are yellow, up to 3-4 cm in diameter, and borne on pedicels (flower stalks) up to 40 - 45 mm long and hairy.
The male flowers predominate at the beginning of the season and the female flowers, which develop later, have inferior ovaries. The styles are united into a single column and the large fruit is a kind of modified berry called a pepo. This has a thick rind (exocarp) and fleshy center (mesocarp and endocarp).
+ The Fruits
The fruits of wild plants are subglobose, indehiscent and up to 20 cm (8 in) in diameter; the fruit stalk is up to 50 mm long, greenish mottled with darker green.
In the wild forms the rind is pale or grey-green, usually mottled with irregular longitudinal bands of dark green or grey-green. The flesh in the wild form is firm and rather hard, white, green-white or yellowish.
Fruits of cultivated plants are up to about 70 × 30 cm, rounded, oval or oblong, with a golden-yellow to dark green skin, the skin being uniform, mottled or striped. Flesh is usually red or yellow, sometimes orange, pink or white.
In cultivated forms the rind is often concolorous yellowish to pale or dark green, or mottled with darker green, or marbled with a darker shade. The flesh is somewhat spongy in texture but very juicy and soft, pink to bright red-pink.
There are more than 1,200 cultivars of watermelon range in weight from less than one to more than 90 kilograms (200 lb), The flesh of them can be red, orange, yellow or white.
+ The seeds
The seeds are numerous, ovate in outline, sometimes bordered; in wild forms they are usually black or dark brown; in cultivated forms they are also white or mottled, mostly 6 - 12 mm long. Watermelons are grown from seed.
Seedless Watermelons are not actually without seeds, but the seeds are all or mostly immature, white and very soft when the melon is ripe.
+ The plants
Citrullus lanatus can be recognized by its large fruit which is unique in the Cucurbitaceae of southern Africa and also by the dense yellowish to brownish hairs on the younger plant parts.
The watermelon is an annual plant with long, weak, trailing or climbing stems which are five-angled and up to 3 m (10 ft) long. The young parts are densely woolly with yellowish to brownish hairs while the older parts become hairless.
The tendrils are rather robust and usually divided in the upper part.
+ The leaves
Leaf stalks (petioles) up to about 19 cm long, more or less hairy.
The leaves usually have three lobes which are themselves further divided into lobed or doubly lobed. Leaf blades up to about 20 × 20 cm, more or less hairy, usually deeply 3-5 lobed, the central lobe being the largest.
The leaves are herbaceous but rigid, becoming rough on both sides; 60 - 200 mm long and 40 -150 mm broad, ovate in outline, sometimes unlobed and entire, but usually deeply 3-lobed with the segments again lobed or doubly lobed; the central lobe is much the largest. The leaf stalks are somewhat hairy and up to 150 mm long.
+ The flowers
The flowers grow singly in the leaf axils and the corolla is white or yellow inside and greenish-yellow on the outside. The flowers are unisexual, with male and female flowers occurring on the same plant (monoecious).
The receptacle is up to 4 mm long, broadly campanulate and hairy, the lobes are as long as the tube.
The corolla is usually green or green-veined outside and white to pale or bright yellow inside and up to 30 mm in diameter.
Both male and female flowers are yellow, up to 3-4 cm in diameter, and borne on pedicels (flower stalks) up to 40 - 45 mm long and hairy.
The male flowers predominate at the beginning of the season and the female flowers, which develop later, have inferior ovaries. The styles are united into a single column and the large fruit is a kind of modified berry called a pepo. This has a thick rind (exocarp) and fleshy center (mesocarp and endocarp).
+ The Fruits
The fruits of wild plants are subglobose, indehiscent and up to 20 cm (8 in) in diameter; the fruit stalk is up to 50 mm long, greenish mottled with darker green.
In the wild forms the rind is pale or grey-green, usually mottled with irregular longitudinal bands of dark green or grey-green. The flesh in the wild form is firm and rather hard, white, green-white or yellowish.
Fruits of cultivated plants are up to about 70 × 30 cm, rounded, oval or oblong, with a golden-yellow to dark green skin, the skin being uniform, mottled or striped. Flesh is usually red or yellow, sometimes orange, pink or white.
In cultivated forms the rind is often concolorous yellowish to pale or dark green, or mottled with darker green, or marbled with a darker shade. The flesh is somewhat spongy in texture but very juicy and soft, pink to bright red-pink.
There are more than 1,200 cultivars of watermelon range in weight from less than one to more than 90 kilograms (200 lb), The flesh of them can be red, orange, yellow or white.
+ The seeds
The seeds are numerous, ovate in outline, sometimes bordered; in wild forms they are usually black or dark brown; in cultivated forms they are also white or mottled, mostly 6 - 12 mm long. Watermelons are grown from seed.
Seedless Watermelons are not actually without seeds, but the seeds are all or mostly immature, white and very soft when the melon is ripe.
Watermelon flowers
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Watermelon fruits
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Types of Watermelon fruits
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2.2- Origin and Distribution
+ Origin
The watermelon is thought to have originated in southern Africa, where it is found growing wild.
+ Distribution
Watermelons originated in southern Africa but were already grown as a crop in Egypt 5000 years ago and are now planted throughout the world. China got them in the 10th century CE and is now the largest producer. They were brought to North America in the 16th century where California, Georgia, Arizona and Texas are the major producers.
Watermelon is cultivated in all tropical and subtropical countries, as well as in temperate countries with a continental climate. It is widely naturalised.
Top 10 watermelon producers in 2012 were:
1- China, 2- Turkey, 3- Iran, 4- Brazil, 5- USA, 6- Egypt, 7- Uzbekistan, 8- Russia, 9- Mexico and 10- Algeria
+ Origin
The watermelon is thought to have originated in southern Africa, where it is found growing wild.
+ Distribution
Watermelons originated in southern Africa but were already grown as a crop in Egypt 5000 years ago and are now planted throughout the world. China got them in the 10th century CE and is now the largest producer. They were brought to North America in the 16th century where California, Georgia, Arizona and Texas are the major producers.
Watermelon is cultivated in all tropical and subtropical countries, as well as in temperate countries with a continental climate. It is widely naturalised.
Top 10 watermelon producers in 2012 were:
1- China, 2- Turkey, 3- Iran, 4- Brazil, 5- USA, 6- Egypt, 7- Uzbekistan, 8- Russia, 9- Mexico and 10- Algeria
Watermelon map
2.3- Biological Characteristics
+ Ecology
This annual grows in grassland and bushland, mostly in sandy soils, often along water courses or near water. It has been collected at altitudes of 0 - 1785 m. In southern Africa the flowering time of Citruullus lanatus is mostly from January to April and the fruiting time mostly from February to May. Dry or rainy years will influence flowering and fruiting.
You do need at least three months of reliably hot, sunny weather to grow and ripen a watermelon. During that time your average daily maximum temperature should be at least about 20-25°C or 70-80F. Warmer is even better.
Grow watermelons in full sun. You also need an abundant supply of water and nutrients (good soil).
Watermelons like loamy, well-drained soil. Watermelons prefer a soil pH between 6 and 6.8.
+ Watermelon flowering and fruiting
Watermelons grow male and female flowers on the same vine.
The smaller male flowers appear first. The female flowers are much larger and you can't miss them.
If you don't see any it could have several reasons: too hot, too cold, not enough water, not enough nutrients... In any way, it means the watermelon plant isn't happy.
If the plant does produce female flowers but the little fruit at the base of it shrivels up and dies, then the flowers are not getting pollinated.
Watermelon flowers are insect pollinated. If you suspect the insects aren't doing their job, you can do it yourself, just to be sure.
Hand pollination is best done early in the morning. Pull off a few male flowers and remove the flower petals. Then brush the pollen laden stamen against the stigma in the centre of the female flower, so the pollen sticks to it.
The first few female flowers on each branch will give you the best fruit.
To grow them as large as possible you can pinch out the tip of the branch after a couple of fruits have set (are starting to swell up).
But this isn't an essential step. You can also just let them go...
+ Ecology
This annual grows in grassland and bushland, mostly in sandy soils, often along water courses or near water. It has been collected at altitudes of 0 - 1785 m. In southern Africa the flowering time of Citruullus lanatus is mostly from January to April and the fruiting time mostly from February to May. Dry or rainy years will influence flowering and fruiting.
You do need at least three months of reliably hot, sunny weather to grow and ripen a watermelon. During that time your average daily maximum temperature should be at least about 20-25°C or 70-80F. Warmer is even better.
Grow watermelons in full sun. You also need an abundant supply of water and nutrients (good soil).
Watermelons like loamy, well-drained soil. Watermelons prefer a soil pH between 6 and 6.8.
+ Watermelon flowering and fruiting
Watermelons grow male and female flowers on the same vine.
The smaller male flowers appear first. The female flowers are much larger and you can't miss them.
If you don't see any it could have several reasons: too hot, too cold, not enough water, not enough nutrients... In any way, it means the watermelon plant isn't happy.
If the plant does produce female flowers but the little fruit at the base of it shrivels up and dies, then the flowers are not getting pollinated.
Watermelon flowers are insect pollinated. If you suspect the insects aren't doing their job, you can do it yourself, just to be sure.
Hand pollination is best done early in the morning. Pull off a few male flowers and remove the flower petals. Then brush the pollen laden stamen against the stigma in the centre of the female flower, so the pollen sticks to it.
The first few female flowers on each branch will give you the best fruit.
To grow them as large as possible you can pinch out the tip of the branch after a couple of fruits have set (are starting to swell up).
But this isn't an essential step. You can also just let them go...
2.4- Nutrition
+ Overview
In a 100 gram serving, watermelon fruit supplies 30 calories and low amounts of essential nutrients . Only vitamin C is present in appreciable content at 10% of the Daily Value . Watermelon fruit is 91% water, contains 6% sugars, and is low in fat (see table below).
+ Nutritional value per 100 g (3.5 oz) of Watermelon, raw
+ Overview
In a 100 gram serving, watermelon fruit supplies 30 calories and low amounts of essential nutrients . Only vitamin C is present in appreciable content at 10% of the Daily Value . Watermelon fruit is 91% water, contains 6% sugars, and is low in fat (see table below).
+ Nutritional value per 100 g (3.5 oz) of Watermelon, raw
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Energy........................................................................
Carbohydrates Sugars Dietary fiber Fat Protein Vitamins....................................................................... Vitamin A equiv. Beta-carotene Thiamine (B1) Riboflavin (B2) Niacin (B3) Pantothenic acid (B5) Vitamin B6 Choline Vitamin C Minerals...................................................................... Calcium Iron Magnesium Manganese Phosphorus Potassium Sodium Zinc Other constituents..................................................... Water Lycopen |
127 kJ (30 kcal)
7.55 g 6.2 g 0.4 g 0.15 g 0.61 g : 28 μg (4%) 303 μg (3%) 0.033 mg (3%) 0.021 mg (2%) 0.178 mg (1%) 0.221 mg (4%) 0.045 mg (3%) 4.1 mg (1%) 8.1 mg (10%) : 7 mg (1%) 0.24 mg (2%) 10 mg (3%) 0.038 mg (2%) 11 mg (2%) 112 mg (2%) 1 mg (0%) 0.1 mg (1%) : 91.45 g 4532 µg |
Note!
+ Units: μg = micrograms • mg = milligrams * IU = International units.
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entr
+ Units: μg = micrograms • mg = milligrams * IU = International units.
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entr
2.5- Health Benefits of Watermelons
+ Overview
Despite popular belief that watermelon is made up of only water and sugar, watermelon is actually considered a nutrient dense food, a food that provides a high amount of vitamins, minerals and antioxidants for a low amount of calories.
Many studies have suggested that increasing consumption of plant foods like watermelon decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
+ Overview
Despite popular belief that watermelon is made up of only water and sugar, watermelon is actually considered a nutrient dense food, a food that provides a high amount of vitamins, minerals and antioxidants for a low amount of calories.
Many studies have suggested that increasing consumption of plant foods like watermelon decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
+ The 8 Amazing health benefits of watermelons:
1- Cardiovascular & Bone Health
The lycopene in watermelon is especially important for our cardiovascular health and is now being recognized as an important factor in promoting bone health. Consuming large amounts of watermelon has also been correlated with improved cardiovascular function because it improves blood flow via vasodilation (relaxation of blood pressure). Dietary lycopene (from foods like watermelon or tomatoes) reduces oxidative stress which normally reduces the activity of osteoblasts and osteoclasts (the two major bone cells involved in the pathogenesis of osteoporosis) - this means stronger bones for those consuming lycopene-rich foods. Watermelon is also rich in potassium which helps to retain calcium in your body, resulting in stronger bones and joints.
2- Reduces Body Fat
The citrulline in watermelon has been shown to reduce the accumulation of fat in our fat cells. Citrulline is an amino acid which converts into arginine with help from the kidneys. When our bodies absorb citrulline it can take the step of converting into arginine if so required. Citrulline, when consumed, has the ability to (through a series of steps) block the activity of TNAP (tissue-nonspecific alkaline phosphatase) which makes our fat cells create less fat, and thus helps prevent over-accumulation of body fat.
3- Anti-inflammatory & Antioxidant Support
Watermelon is rich in phenolic compounds like flavonoids, carotenoids, and triterpenoids. The carotenoid lycopene in watermelon is particularly beneficial in reducing inflammation and neutralizing free radicals. The tripterpenoid cucurbitacin E is also present in watermelon, which provides anti-inflammatory support by blocking activity of cyclo-oxygenase enzymes which normally lead to increased inflammatory support. Make sure you pick ripe watermelons, because they contain higher amounts of these beneficial phenolic compounds.
4- Diuretic & Kidney Support
Watermelon is a natural diuretic which helps increase the flow of urine, but does not strain the kidneys (unlike alcohol and caffeine). Watermelons helps the liver process ammonia (waste from protein digestion) which causes strain on the kidneys while getting rid of excess fluids.
1- Cardiovascular & Bone Health
The lycopene in watermelon is especially important for our cardiovascular health and is now being recognized as an important factor in promoting bone health. Consuming large amounts of watermelon has also been correlated with improved cardiovascular function because it improves blood flow via vasodilation (relaxation of blood pressure). Dietary lycopene (from foods like watermelon or tomatoes) reduces oxidative stress which normally reduces the activity of osteoblasts and osteoclasts (the two major bone cells involved in the pathogenesis of osteoporosis) - this means stronger bones for those consuming lycopene-rich foods. Watermelon is also rich in potassium which helps to retain calcium in your body, resulting in stronger bones and joints.
2- Reduces Body Fat
The citrulline in watermelon has been shown to reduce the accumulation of fat in our fat cells. Citrulline is an amino acid which converts into arginine with help from the kidneys. When our bodies absorb citrulline it can take the step of converting into arginine if so required. Citrulline, when consumed, has the ability to (through a series of steps) block the activity of TNAP (tissue-nonspecific alkaline phosphatase) which makes our fat cells create less fat, and thus helps prevent over-accumulation of body fat.
3- Anti-inflammatory & Antioxidant Support
Watermelon is rich in phenolic compounds like flavonoids, carotenoids, and triterpenoids. The carotenoid lycopene in watermelon is particularly beneficial in reducing inflammation and neutralizing free radicals. The tripterpenoid cucurbitacin E is also present in watermelon, which provides anti-inflammatory support by blocking activity of cyclo-oxygenase enzymes which normally lead to increased inflammatory support. Make sure you pick ripe watermelons, because they contain higher amounts of these beneficial phenolic compounds.
4- Diuretic & Kidney Support
Watermelon is a natural diuretic which helps increase the flow of urine, but does not strain the kidneys (unlike alcohol and caffeine). Watermelons helps the liver process ammonia (waste from protein digestion) which causes strain on the kidneys while getting rid of excess fluids.
5- Muscle & Nerve Support
Rich in potassium, watermelon is a great natural electrolyte and thus helps regulate the action of nerves and muscles in our body. Potassium determines the degree and frequency with which our muscles contract, and controls the excitation of nerves in our body.
6- Alkaline-forming
Watermelons have an alkaline-forming effect in the body when fully ripe. Eating lots of alkaline-forming foods (fresh, ripe, fruit and vegetables) can help reduce your risk of developing disease and illness caused by a high-acid diet (namely, meat, eggs and dairy).
7- Improves Eye Health
Watermelon is a wonderful source of beta-carotene (that rich red hue of watermelon = beta carotene) which is converted in the body to vitamin A. It helps produce the pigments in the retina of the eye and protects against age-related macular degeneration as well as prevents night blindness. Vitamin A also maintains healthy skin, teeth, skeletal and soft tissue, and mucus membranes.
8- Immune Support, Wound Healing & Prevents Cell Damage
The vitamin C content in watermelon is astoundingly high. Vitamin C is great at improving our immune system by maintaining the redox integrity of cells and thereby protecting them from reactive oxygen species (which damages our cells and DNA). The role of vitamin C in healing wounds has also been observed in numerous studies because it is essential to the formation of new connective tissue. The enzymes involved in forming collagen (the main component of wound healing) cannot function without vitamin C. If you are suffering from any slow-healing wounds, up your intake of vitamin C heavy fruit.
Source: http://livelovefruit.com/8-amazing-health-benefits-of-watermelon.
Rich in potassium, watermelon is a great natural electrolyte and thus helps regulate the action of nerves and muscles in our body. Potassium determines the degree and frequency with which our muscles contract, and controls the excitation of nerves in our body.
6- Alkaline-forming
Watermelons have an alkaline-forming effect in the body when fully ripe. Eating lots of alkaline-forming foods (fresh, ripe, fruit and vegetables) can help reduce your risk of developing disease and illness caused by a high-acid diet (namely, meat, eggs and dairy).
7- Improves Eye Health
Watermelon is a wonderful source of beta-carotene (that rich red hue of watermelon = beta carotene) which is converted in the body to vitamin A. It helps produce the pigments in the retina of the eye and protects against age-related macular degeneration as well as prevents night blindness. Vitamin A also maintains healthy skin, teeth, skeletal and soft tissue, and mucus membranes.
8- Immune Support, Wound Healing & Prevents Cell Damage
The vitamin C content in watermelon is astoundingly high. Vitamin C is great at improving our immune system by maintaining the redox integrity of cells and thereby protecting them from reactive oxygen species (which damages our cells and DNA). The role of vitamin C in healing wounds has also been observed in numerous studies because it is essential to the formation of new connective tissue. The enzymes involved in forming collagen (the main component of wound healing) cannot function without vitamin C. If you are suffering from any slow-healing wounds, up your intake of vitamin C heavy fruit.
Source: http://livelovefruit.com/8-amazing-health-benefits-of-watermelon.
3- The uses of Waterelons
3.1- Food Uses
Watermelons are collected from the wild for local use, notably as a source of water in the Kalahari region of southern Africa. The flesh comprises about 65% of the whole fruit and contains over 90% water. Watermelon contains carotenes and vitamin C.
One particularly useful species is watermelon, Citrullus lanatus. An important source of water in the Kalahari region over the dry season, it also provides food and medicines.
Watermelons are cultivated commercially for their refreshing, sweet fruits.
They are mostly consumed as fresh fruit, alone or as part of fruit salads or other desserts. In some African cuisines the fruit and leaves are cooked as a vegetable.
Watermelon rinds are also edible, but most people avoid eating them due to their unappealing flavor. They are used for making pickles, and sometimes used as a vegetable. The rind is stir-fried, stewed or more often pickled, which is sometimes eaten in the Southern US.
Small, white-fleshed cultivars are used in the production of preserves. Watermelon fruits are made into syrup in Eastern Europe. The rind may be consumed in pickled or candied form.
Watermelon rind preserves are made by boiling chunks of watermelon rind with sugar and other ingredients. The mixture is then canned in glass jars. According to some recipes, the rind is pared to only the white portion, strips or cubes of which are soaked overnight in a solution of lime or salt and water, then rinsed. It is then boiled, combined with sugar and flavorings such as ginger and lemon, and cooked until the rind is clear.
In the United States, these preserves are typical of Southern cuisine. A Serbian variety is called slatko od lubenice.
In parts of the former Soviet Union, and elsewhere, watermelon juice is fermented to produce an alcoholic beverage.
Watermelon juice can be made into wine or blended with other fruit juices. An alcoholic treat called a "hard watermelon" is made by pouring liquor into a hole in the rind of a whole fruit, and then eating the alcohol-permeated flesh.
Watermelons are collected from the wild for local use, notably as a source of water in the Kalahari region of southern Africa. The flesh comprises about 65% of the whole fruit and contains over 90% water. Watermelon contains carotenes and vitamin C.
One particularly useful species is watermelon, Citrullus lanatus. An important source of water in the Kalahari region over the dry season, it also provides food and medicines.
Watermelons are cultivated commercially for their refreshing, sweet fruits.
They are mostly consumed as fresh fruit, alone or as part of fruit salads or other desserts. In some African cuisines the fruit and leaves are cooked as a vegetable.
Watermelon rinds are also edible, but most people avoid eating them due to their unappealing flavor. They are used for making pickles, and sometimes used as a vegetable. The rind is stir-fried, stewed or more often pickled, which is sometimes eaten in the Southern US.
Small, white-fleshed cultivars are used in the production of preserves. Watermelon fruits are made into syrup in Eastern Europe. The rind may be consumed in pickled or candied form.
Watermelon rind preserves are made by boiling chunks of watermelon rind with sugar and other ingredients. The mixture is then canned in glass jars. According to some recipes, the rind is pared to only the white portion, strips or cubes of which are soaked overnight in a solution of lime or salt and water, then rinsed. It is then boiled, combined with sugar and flavorings such as ginger and lemon, and cooked until the rind is clear.
In the United States, these preserves are typical of Southern cuisine. A Serbian variety is called slatko od lubenice.
In parts of the former Soviet Union, and elsewhere, watermelon juice is fermented to produce an alcoholic beverage.
Watermelon juice can be made into wine or blended with other fruit juices. An alcoholic treat called a "hard watermelon" is made by pouring liquor into a hole in the rind of a whole fruit, and then eating the alcohol-permeated flesh.
Watermelon has been used to make many kinds of Watermelon Wines:
1- Watermelon Wine
2- Watermelon - Peach Wine
3- Watermelon - Strawberry Wine
4- Watermelon - Apricot Wine
5- Watermelon - Elderberry Wine
6- Watermelon - Dandelion Wine
7- Watermelon - Banana - Persimmon Wine
8- Watermelon - Grape Wine
9- Watermelon - Grape Concentrate Wine
10- Watermelon - Mustang Grape Wine
The seeds have a nutty flavor and can be dried and roasted, or ground into flour. In China, the seeds are esteemed and eaten with other seeds at Chinese New Year celebrations. In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, Tết, as a snack.
Watermelon seeds are used in some traditional African cuisines. They are eaten dry or roasted as a snack food or as an ingredient in soups, in the Middle East, China and other Asian countries. Watermelon seeds are rich in edible oils and protein. They are ground into flour and baked as bread in some parts of India.
Watermelon seeds are sold in West African markets as egusi (a name also used for Cucumeropsis mannii, another member of the cucurbit family). They are chiefly used as a masticatory, but also for medicine, food and oil. They are roasted and ground to a pulp, which is added to soup or made into sauce or porridge. Seed oil is extracted for use in cooking.
1- Watermelon Wine
2- Watermelon - Peach Wine
3- Watermelon - Strawberry Wine
4- Watermelon - Apricot Wine
5- Watermelon - Elderberry Wine
6- Watermelon - Dandelion Wine
7- Watermelon - Banana - Persimmon Wine
8- Watermelon - Grape Wine
9- Watermelon - Grape Concentrate Wine
10- Watermelon - Mustang Grape Wine
The seeds have a nutty flavor and can be dried and roasted, or ground into flour. In China, the seeds are esteemed and eaten with other seeds at Chinese New Year celebrations. In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, Tết, as a snack.
Watermelon seeds are used in some traditional African cuisines. They are eaten dry or roasted as a snack food or as an ingredient in soups, in the Middle East, China and other Asian countries. Watermelon seeds are rich in edible oils and protein. They are ground into flour and baked as bread in some parts of India.
Watermelon seeds are sold in West African markets as egusi (a name also used for Cucumeropsis mannii, another member of the cucurbit family). They are chiefly used as a masticatory, but also for medicine, food and oil. They are roasted and ground to a pulp, which is added to soup or made into sauce or porridge. Seed oil is extracted for use in cooking.
3.2- Medicinal Uses
Traditional medicine
Watermelon fruit pulp, juice and seeds have been used as a diuretic. Fruit pulp has been used as a purgative, particularly that from bitter-forms.
A preparation of watermelon seed has been used to lower blood pressure. Watermelon seeds have been used to expel intestinal worms in Senegal.
Traditional medicine
Watermelon fruit pulp, juice and seeds have been used as a diuretic. Fruit pulp has been used as a purgative, particularly that from bitter-forms.
A preparation of watermelon seed has been used to lower blood pressure. Watermelon seeds have been used to expel intestinal worms in Senegal.
3.3- Other Uses
- Bitter forms of watermelon and the cake left over after expressing the seed oil are used as cattle-feed. The leaves and fruit provide grazing for stock.
- Watermelon has been used as an ingredient in sun-lotions and other cosmetics.
- The amino acid citrulline is produced in watermelon rind. Watermelon pulp contains carotenoids, including lycopene.
- Bitter forms of watermelon and the cake left over after expressing the seed oil are used as cattle-feed. The leaves and fruit provide grazing for stock.
- Watermelon has been used as an ingredient in sun-lotions and other cosmetics.
- The amino acid citrulline is produced in watermelon rind. Watermelon pulp contains carotenoids, including lycopene.
4- Growing Waterelon on the World
4.1- History
Citrullus lanatus is widely cultivated for its edible fruits, which are also an important source of water in arid regions of Africa. It is thought that watermelon was first domesticated in central and southern Africa. Watermelon seeds and leaves have been found in ancient Egyptian tombs, suggesting it was cultivated there more than 5,000 years ago.
The watermelon is thought to have originated in southern Africa, where it is found growing wild. It reaches maximum genetic diversity there, with sweet, bland and bitter forms.
Evidence of its cultivation in the Nile Valley has been found from the second millennium BC onward. Watermelon seeds have been found at Twelfth Dynasty sites and in the tomb of PharaohTutankhamun.
In the 7th century, watermelons were being cultivated in India and by the 10th century had reached China, which is today the world's single largest watermelon producer. Moorish invaders introduced the fruit into Europe and there is evidence of it being cultivated in Córdoba in 961 and also in Seville in 1158. It spread northwards through southern Europe, perhaps limited in its advance by summer temperatures being insufficient for good yields. The fruit had begun appearing in European herbals by 1600, and was widely planted in Europe in the 17th century as a minor garden crop.
European colonists and slaves from Africa introduced the watermelon into the New World. Spanish settlers were growing it in Florida in 1576, and it was being grown in Massachusetts by 1629, and by 1650 was being cultivated in Peru, Brazil and Panama as well as in many British and Dutch colonies. Around the same time, Native Americans were cultivating the crop in the Mississippi valley and Florida. Watermelons were rapidly accepted in Hawaii and other Pacific islands when they were introduced there by explorers such as Captain James Cook.
In the 19th century, Alphonse de Candolle considered the watermelon to be indigenous to tropical Africa. Citrullus colocynthis is often considered to be a wild ancestor of the watermelon and is now found native in north and west Africa. However, it has been suggested on the basis of chloroplast DNA investigations, that the cultivated and wild watermelon diverged independently from a common ancestor, possibly Citrullus ecirrhosus from Namibia.
Citrullus lanatus is widely cultivated for its edible fruits, which are also an important source of water in arid regions of Africa. It is thought that watermelon was first domesticated in central and southern Africa. Watermelon seeds and leaves have been found in ancient Egyptian tombs, suggesting it was cultivated there more than 5,000 years ago.
The watermelon is thought to have originated in southern Africa, where it is found growing wild. It reaches maximum genetic diversity there, with sweet, bland and bitter forms.
Evidence of its cultivation in the Nile Valley has been found from the second millennium BC onward. Watermelon seeds have been found at Twelfth Dynasty sites and in the tomb of PharaohTutankhamun.
In the 7th century, watermelons were being cultivated in India and by the 10th century had reached China, which is today the world's single largest watermelon producer. Moorish invaders introduced the fruit into Europe and there is evidence of it being cultivated in Córdoba in 961 and also in Seville in 1158. It spread northwards through southern Europe, perhaps limited in its advance by summer temperatures being insufficient for good yields. The fruit had begun appearing in European herbals by 1600, and was widely planted in Europe in the 17th century as a minor garden crop.
European colonists and slaves from Africa introduced the watermelon into the New World. Spanish settlers were growing it in Florida in 1576, and it was being grown in Massachusetts by 1629, and by 1650 was being cultivated in Peru, Brazil and Panama as well as in many British and Dutch colonies. Around the same time, Native Americans were cultivating the crop in the Mississippi valley and Florida. Watermelons were rapidly accepted in Hawaii and other Pacific islands when they were introduced there by explorers such as Captain James Cook.
In the 19th century, Alphonse de Candolle considered the watermelon to be indigenous to tropical Africa. Citrullus colocynthis is often considered to be a wild ancestor of the watermelon and is now found native in north and west Africa. However, it has been suggested on the basis of chloroplast DNA investigations, that the cultivated and wild watermelon diverged independently from a common ancestor, possibly Citrullus ecirrhosus from Namibia.
4.2- Varieties and cultivars
+ Overview
There are more than 1,200 varieties or cultivars of watermelons range in weight from less than one to more than 90 kilograms (200 lb); the flesh can be red, orange, yellow or white.
The 'Carolina Cross' produced the current world record watermelon, weighing 159 kilograms (351 pounds). It has green skin, red flesh and commonly produces fruit between 29 and 68 kilograms (65 and 150 lb). It takes about 90 days from planting to harvest.
The 'Golden Midget' has a golden rind and pink flesh when ripe, and takes 70 days from planting to harvest.
The 'Orangeglo' has a very sweet orange flesh, and is a large, oblong fruit weighing 9-14 kg (20-31 lb). It has a light green rind with jagged dark green stripes. It takes about 90-100 days from planting to harvest.
The 'Moon and Stars' variety was created in 1926. The rind is purple/black and has many small, yellow circles (stars) and one or two large, yellow circles (moon). The melon weighs 9-23 kg (20-51 lb). The flesh is pink or red and has brown seeds. The foliage is also spotted. The time from planting to harvest is about 90 days.
The 'Cream of Saskatchewan' has small, round fruits about 25 cm (9.8 in) in diameter. It has a thin, light and dark green striped rind, and sweet white flesh with black seeds. It can grow well in cool climates. It was originally brought to Saskatchewan, Canada, by Russian immigrants. The melon takes 80 - 85 days from planting to harvest.
The 'Melitopolski' has small, round fruits roughly 28 - 30 cm (11-12 in) in diameter. It is an early ripening variety that originated from the Astrakhan region of Russia, an area known for cultivation of watermelons. The Melitopolski watermelons are seen piled high by vendors in Moscow in the summer. This variety takes around 95 days from planting to harvest.
The 'Densuke' watermelon has round fruit up to 11 kg (24 lb). The rind is black with no stripes or spots. It is grown only on the island of Hokkaido, Japan, where up to 10,000 watermelons are produced every year. In June 2008, one of the first harvested watermelons was sold at an auction for 650,000 yen (US$6,300), making it the most expensive watermelon ever sold. The average selling price is generally around 25,000 yen ($250).
Many cultivars are no longer grown commercially because of their thick rind, but seeds may be available among home gardeners and specialty seed companies. This thick rind is desirable for making watermelon pickles, and some old cultivars favoured for this purpose include 'Tom Watson', 'Georgia Rattlesnake', and 'Black Diamond'.
+ Overview
There are more than 1,200 varieties or cultivars of watermelons range in weight from less than one to more than 90 kilograms (200 lb); the flesh can be red, orange, yellow or white.
The 'Carolina Cross' produced the current world record watermelon, weighing 159 kilograms (351 pounds). It has green skin, red flesh and commonly produces fruit between 29 and 68 kilograms (65 and 150 lb). It takes about 90 days from planting to harvest.
The 'Golden Midget' has a golden rind and pink flesh when ripe, and takes 70 days from planting to harvest.
The 'Orangeglo' has a very sweet orange flesh, and is a large, oblong fruit weighing 9-14 kg (20-31 lb). It has a light green rind with jagged dark green stripes. It takes about 90-100 days from planting to harvest.
The 'Moon and Stars' variety was created in 1926. The rind is purple/black and has many small, yellow circles (stars) and one or two large, yellow circles (moon). The melon weighs 9-23 kg (20-51 lb). The flesh is pink or red and has brown seeds. The foliage is also spotted. The time from planting to harvest is about 90 days.
The 'Cream of Saskatchewan' has small, round fruits about 25 cm (9.8 in) in diameter. It has a thin, light and dark green striped rind, and sweet white flesh with black seeds. It can grow well in cool climates. It was originally brought to Saskatchewan, Canada, by Russian immigrants. The melon takes 80 - 85 days from planting to harvest.
The 'Melitopolski' has small, round fruits roughly 28 - 30 cm (11-12 in) in diameter. It is an early ripening variety that originated from the Astrakhan region of Russia, an area known for cultivation of watermelons. The Melitopolski watermelons are seen piled high by vendors in Moscow in the summer. This variety takes around 95 days from planting to harvest.
The 'Densuke' watermelon has round fruit up to 11 kg (24 lb). The rind is black with no stripes or spots. It is grown only on the island of Hokkaido, Japan, where up to 10,000 watermelons are produced every year. In June 2008, one of the first harvested watermelons was sold at an auction for 650,000 yen (US$6,300), making it the most expensive watermelon ever sold. The average selling price is generally around 25,000 yen ($250).
Many cultivars are no longer grown commercially because of their thick rind, but seeds may be available among home gardeners and specialty seed companies. This thick rind is desirable for making watermelon pickles, and some old cultivars favoured for this purpose include 'Tom Watson', 'Georgia Rattlesnake', and 'Black Diamond'.
+ Variety improvement
Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, South Carolina, set out to produce a disease-resistant and wilt-resistant watermelon.
The result, in 1954, was "that gray melon from Charleston". Its oblong shape and hard rind made it easy to stack and ship. Its adaptability meant it could be grown over a wide geographical area. It produced high yields and was resistant to the most serious watermelon diseases: anthracnose and fusarium wilt. Others were also working on disease-resistant varieties; J. M. Crall at the University of Florida produced "Jubilee" in 1963 and C. V. Hall of Kansas State University produced "Crimson sweet" the following year. These are no longer grown to any great extent, but their lineage has been further developed into hybrid varieties with higher yields, better flesh quality and attractive appearance. Another objective of plant breeders has been the elimination of the seeds which occur scattered throughout the flesh. This has been achieved through the use oftriploid varieties, but these are sterile, and the cost of producing the seed, through crossing a tetraploid parent with a normal diploid parent, is high.
Today, farmers in approximately 44 states in the United States grow watermelon commercially. Georgia, Florida, Texas, California and Arizona are the United States' largest watermelon producers. This now-common fruit is often large enough that groceries often sell half or quarter melons. Some smaller, spherical varieties of watermelon, both red- and yellow-fleshed, are sometimes called "icebox melons". The largest recorded fruit was grown in Tennessee in 2013 and weighed 159 kilograms (351 pounds).
Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, South Carolina, set out to produce a disease-resistant and wilt-resistant watermelon.
The result, in 1954, was "that gray melon from Charleston". Its oblong shape and hard rind made it easy to stack and ship. Its adaptability meant it could be grown over a wide geographical area. It produced high yields and was resistant to the most serious watermelon diseases: anthracnose and fusarium wilt. Others were also working on disease-resistant varieties; J. M. Crall at the University of Florida produced "Jubilee" in 1963 and C. V. Hall of Kansas State University produced "Crimson sweet" the following year. These are no longer grown to any great extent, but their lineage has been further developed into hybrid varieties with higher yields, better flesh quality and attractive appearance. Another objective of plant breeders has been the elimination of the seeds which occur scattered throughout the flesh. This has been achieved through the use oftriploid varieties, but these are sterile, and the cost of producing the seed, through crossing a tetraploid parent with a normal diploid parent, is high.
Today, farmers in approximately 44 states in the United States grow watermelon commercially. Georgia, Florida, Texas, California and Arizona are the United States' largest watermelon producers. This now-common fruit is often large enough that groceries often sell half or quarter melons. Some smaller, spherical varieties of watermelon, both red- and yellow-fleshed, are sometimes called "icebox melons". The largest recorded fruit was grown in Tennessee in 2013 and weighed 159 kilograms (351 pounds).
4.3- Growing Watermelons
1- Choose the variety of watermelon you want to grow
These fruits come in sizes ranging from 1.3 kg to 32 kg (3 pounds to over 70 pounds), and with either red or yellow flesh. Jubilee, Charleston Grey, and Congo are large, cylindrical varieties, while Sugar Baby and Ice Box are two smaller, globe shaped types.
Decide whether to plant watermelon seeds or transplants. Watermelon seeds need to germinate at a temperature over 70 degrees F. If you live in a cool climate, it might make sense to start them indoors a few weeks before the last frost, so you'll be able get the seedlings underway at the beginning of the growing season. Otherwise, plan to plant the seeds directly in the ground well after the last frost, when the temperature is holding steady at above 70 degrees F.
Watermelon seeds and transplants are available at nurseries in early spring.
2- Soil and Planting
Growing watermelons requires warm soil. Don’t tuck plants into the garden until soil temperature is above 70 degrees F. To be safe, wait until at least 2 weeks past your area’s last frost date. Prior to planting, cover soil with black plastic to hasten soil warming. Because watermelons are heavy feeders, prepare your planting bed by adding seaweed, compost, or rotted manure. For best nutrient uptake, the soil pH should be between 6 and 6.8, although the plants will tolerate a pH as low as 5. If you live near a horse farm, another option that works well is to excavate the soil 1 foot deep, add a 9-inch-thick layer of fresh manure, and then cover that with 3 inches of soil mixed with compost. This creates a bed with a high-nitrogen soil base that’s naturally warm. Some gardeners even plant melons in their compost piles to ensure a warm footing and adequate nitrogen.
1- Choose the variety of watermelon you want to grow
These fruits come in sizes ranging from 1.3 kg to 32 kg (3 pounds to over 70 pounds), and with either red or yellow flesh. Jubilee, Charleston Grey, and Congo are large, cylindrical varieties, while Sugar Baby and Ice Box are two smaller, globe shaped types.
Decide whether to plant watermelon seeds or transplants. Watermelon seeds need to germinate at a temperature over 70 degrees F. If you live in a cool climate, it might make sense to start them indoors a few weeks before the last frost, so you'll be able get the seedlings underway at the beginning of the growing season. Otherwise, plan to plant the seeds directly in the ground well after the last frost, when the temperature is holding steady at above 70 degrees F.
Watermelon seeds and transplants are available at nurseries in early spring.
2- Soil and Planting
Growing watermelons requires warm soil. Don’t tuck plants into the garden until soil temperature is above 70 degrees F. To be safe, wait until at least 2 weeks past your area’s last frost date. Prior to planting, cover soil with black plastic to hasten soil warming. Because watermelons are heavy feeders, prepare your planting bed by adding seaweed, compost, or rotted manure. For best nutrient uptake, the soil pH should be between 6 and 6.8, although the plants will tolerate a pH as low as 5. If you live near a horse farm, another option that works well is to excavate the soil 1 foot deep, add a 9-inch-thick layer of fresh manure, and then cover that with 3 inches of soil mixed with compost. This creates a bed with a high-nitrogen soil base that’s naturally warm. Some gardeners even plant melons in their compost piles to ensure a warm footing and adequate nitrogen.
3- Caring
Give watermelon vines plenty of room to roam, which usually means spacing plants 3 to 5 feet apart. After planting, cover seedlings with floating row covers to keep out insects and trap warm air near plants.
Mulching with black plastic will serve multiple purposes: it will warm the soil, hinder weed growth and keep developing fruits clean.
Tackle weeds before vines start to run because it will be difficult to move among vines at a later stage without crushing them. Mulching soil under the vines helps suppress weeds and slows moisture evaporation.
Pruning isn't necessary, but vine productivity may be improved if you do not allow lateral (side) vines to grow and stick to the main vine. When the plant is young, just cut off the end buds as they form (before the side shoots become vines). You can also pinch off some blossoms to focus the energy on fewer melons (though it's a challenge to kill off a potential fruit!).
Water plays an important role in keeping vines healthy and producing delicious fruit. Vines are most sensitive to drought during the time from planting to when fruits start to form. Avoid overhead watering. Soaker hoses or drip irrigation deliver water directly to soil, helping prevent possible spread of fungal diseases among wet foliage. Keep soil consistently moist, but not waterlogged, which will kill plants. It’s typical for leaves to wilt under midday sun, but they shouldn’t remain wilted into evening. Water vines early in the morning so leaves can dry before sunset, which will further help prevent fungal diseases.
Watering is very important from planting until fruit begins to form. While melon plants are growing, blooming, and setting fruit, they need 1 to 2 inches of water per week.
Keep soil moist but not waterlogged. Water at the vine's base in the morning, and try to avoid wetting the leaves and avoid overhead watering. Reduce watering once fruit are growing. Dry weather produces the sweetest melon.
If you choose to fertilize (and many do), make sure it's deliver more nitrogen than phosphorus and potassium. However, after flowering begins, use a fertilizer with less nitrogen. Many gardeners like to use liquid seaweed.
Some gardeners like to switch fertilizer during the course of the growing season. To do this, use a fertilizer with more nitrogen than phosphorus and potassium during the period between planting and when the first flowers open. Once flowering begins, use a fertilizer with less nitrogen and more phosphorus and potassium, such as African violet food or liquid seaweed.
Vines produce male and female flowers separately on the same plant. They often begin producing male flowers several weeks before the females appear. Do not be concerned if the male flowers fall off. The female flowers (which have a swollen bulb at the base) will stay on the vine and bear fruit.
Don’t be alarmed when some of the male flowers, which appear first, fall off shortly after they open; they are followed by female blossoms about a week later. The female flowers, which have a small swelling at the base of the flower, stay on the vine to bear fruit. When vines start to bear both male and female flowers, remove row covers.
Blossoms require pollination to set fruit, so be kind to the bees!
In colder regions, remove any blossoms that start to develop within 50 days of your area’s first average frost date. This will help ensure that remaining, larger fruits will ripen before frost.
As fruit is ripening, prevent rotting by gently lifting it and putting some cardboard or straw between the fruit and the soil.
Keep ripening watermelon from direct contact with soil to prevent rot and protect fruit from pests and rodents. When fruit is about the size of a softball, place it on a bed of straw or cardboard. Setting fruit on a light-reflecting surface, such as aluminum foil, will concentrate heat and speed up ripening. If large critters, such as groundhogs, discover your melons, protect ripening fruits by covering them with laundry baskets weighted down with a few bricks.
Some believe that pinching off a vine’s growing shoots as watermelons start to ripen will cause the plant to divert all its energies to fruit ripening. Recent research has shown this to be false. It’s a vine’s leaves that produce the sugars that sweeten fruit, so anything that reduces the total number of leaves available for sugar production actually lessens the sweetness of the melon.
4- Control Pests, Diseases and Environmental disorders of Watermelon
Source: http://www.ipm.ucdavis.edu/PMG/GARDEN/VEGES/watermelon.html
Give watermelon vines plenty of room to roam, which usually means spacing plants 3 to 5 feet apart. After planting, cover seedlings with floating row covers to keep out insects and trap warm air near plants.
Mulching with black plastic will serve multiple purposes: it will warm the soil, hinder weed growth and keep developing fruits clean.
Tackle weeds before vines start to run because it will be difficult to move among vines at a later stage without crushing them. Mulching soil under the vines helps suppress weeds and slows moisture evaporation.
Pruning isn't necessary, but vine productivity may be improved if you do not allow lateral (side) vines to grow and stick to the main vine. When the plant is young, just cut off the end buds as they form (before the side shoots become vines). You can also pinch off some blossoms to focus the energy on fewer melons (though it's a challenge to kill off a potential fruit!).
Water plays an important role in keeping vines healthy and producing delicious fruit. Vines are most sensitive to drought during the time from planting to when fruits start to form. Avoid overhead watering. Soaker hoses or drip irrigation deliver water directly to soil, helping prevent possible spread of fungal diseases among wet foliage. Keep soil consistently moist, but not waterlogged, which will kill plants. It’s typical for leaves to wilt under midday sun, but they shouldn’t remain wilted into evening. Water vines early in the morning so leaves can dry before sunset, which will further help prevent fungal diseases.
Watering is very important from planting until fruit begins to form. While melon plants are growing, blooming, and setting fruit, they need 1 to 2 inches of water per week.
Keep soil moist but not waterlogged. Water at the vine's base in the morning, and try to avoid wetting the leaves and avoid overhead watering. Reduce watering once fruit are growing. Dry weather produces the sweetest melon.
If you choose to fertilize (and many do), make sure it's deliver more nitrogen than phosphorus and potassium. However, after flowering begins, use a fertilizer with less nitrogen. Many gardeners like to use liquid seaweed.
Some gardeners like to switch fertilizer during the course of the growing season. To do this, use a fertilizer with more nitrogen than phosphorus and potassium during the period between planting and when the first flowers open. Once flowering begins, use a fertilizer with less nitrogen and more phosphorus and potassium, such as African violet food or liquid seaweed.
Vines produce male and female flowers separately on the same plant. They often begin producing male flowers several weeks before the females appear. Do not be concerned if the male flowers fall off. The female flowers (which have a swollen bulb at the base) will stay on the vine and bear fruit.
Don’t be alarmed when some of the male flowers, which appear first, fall off shortly after they open; they are followed by female blossoms about a week later. The female flowers, which have a small swelling at the base of the flower, stay on the vine to bear fruit. When vines start to bear both male and female flowers, remove row covers.
Blossoms require pollination to set fruit, so be kind to the bees!
In colder regions, remove any blossoms that start to develop within 50 days of your area’s first average frost date. This will help ensure that remaining, larger fruits will ripen before frost.
As fruit is ripening, prevent rotting by gently lifting it and putting some cardboard or straw between the fruit and the soil.
Keep ripening watermelon from direct contact with soil to prevent rot and protect fruit from pests and rodents. When fruit is about the size of a softball, place it on a bed of straw or cardboard. Setting fruit on a light-reflecting surface, such as aluminum foil, will concentrate heat and speed up ripening. If large critters, such as groundhogs, discover your melons, protect ripening fruits by covering them with laundry baskets weighted down with a few bricks.
Some believe that pinching off a vine’s growing shoots as watermelons start to ripen will cause the plant to divert all its energies to fruit ripening. Recent research has shown this to be false. It’s a vine’s leaves that produce the sugars that sweeten fruit, so anything that reduces the total number of leaves available for sugar production actually lessens the sweetness of the melon.
4- Control Pests, Diseases and Environmental disorders of Watermelon
Source: http://www.ipm.ucdavis.edu/PMG/GARDEN/VEGES/watermelon.html
|
2- Diseases
Angular leaf spot Curly top Damping off Downy mildew Fusarium wilt Powdery mildew Root rot (Pythium and Phytophthoraspp.) Verticillium wilt Viruses White mold 3- Environmental disorders Common environmental disorders Bitter fruit Blossom drop Blossom end rot Poor pollination 4- Vertebrates 5- Weeds - - - |
5- Harvest and Storage
Watermelons typically ripen over two weeks. As soon as one melon is ripe, the others won’t be far behind. About a week before a melon is ripe, water only as necessary to keep vines from wilting. Withholding water causes sugars to concentrate in the fruit. Too much water reduces sweetness.You can judge a watermelon’s ripeness by its skin color. The rind changes from a bright to a dull green, and the part that touches the soil shifts from greenish white or straw yellow to rich, creamy yellow. Gardeners also judge a watermelon’s ripeness by rapping on the skin and listening for a low-pitched thud. Tune your ear to the incorrect sound by rapping on a few fruits that aren’t ripe. Underripe fruits resonate with a high-pitched, tinny sound.
Watermelons will keep 2 to 3 weeks unrefrigerated. Place them in a cool basement to increase their holding time. After cutting, refrigerate unused portions. If you have extra melon on hand, dice or cut the flesh into balls and freeze for slushies.
Watermelons typically ripen over two weeks. As soon as one melon is ripe, the others won’t be far behind. About a week before a melon is ripe, water only as necessary to keep vines from wilting. Withholding water causes sugars to concentrate in the fruit. Too much water reduces sweetness.You can judge a watermelon’s ripeness by its skin color. The rind changes from a bright to a dull green, and the part that touches the soil shifts from greenish white or straw yellow to rich, creamy yellow. Gardeners also judge a watermelon’s ripeness by rapping on the skin and listening for a low-pitched thud. Tune your ear to the incorrect sound by rapping on a few fruits that aren’t ripe. Underripe fruits resonate with a high-pitched, tinny sound.
Watermelons will keep 2 to 3 weeks unrefrigerated. Place them in a cool basement to increase their holding time. After cutting, refrigerate unused portions. If you have extra melon on hand, dice or cut the flesh into balls and freeze for slushies.
4.4- Production of Watermelons on the World
Depending on FAOSTAT - Food and Agriculture Organization 2015, in the year 2012 had 113 countries growing watermelons. The following table shows the Top 20 watermelon producers in 2012 and the production of main areas on the World:
Depending on FAOSTAT - Food and Agriculture Organization 2015, in the year 2012 had 113 countries growing watermelons. The following table shows the Top 20 watermelon producers in 2012 and the production of main areas on the World:
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Countries
1- China 2- Turkey 3- Iran (Islamic Republic of) 4- Brazil 5- Egypt 6- United States of America 7- Algeria 8- Russian Federation 9- Uzbekistan 10-Kazakhstan 11-Mexico 12- Spain 13- Ukraine 14- Republic of Korea 15- Morocco 16- Greece 17-Thailand 18- Mali 19- Indonesia 20- Tunisia World (Total) + Africa (Total) - Eastern Africa - Middle Africa - Northern Africa - Southern Africa - Western Africa + Americas (Total) - Northern America - Central America - Caribbean -South America + Asia (Total) - Central Asia - Eastern Asia - Southern Asia - South-Eastern Asia - Western Asia + Europe (Total) - Eastern Europe - Southern Europe - Western Europe + Oceania (Total) - Australia & New Zealand - Melanesia - Micronesia - Polynesia |
Area harvested (Ha)
1,826,500 165,000 145,000 94,612 63,066 51,600 54,626 125,100 46,000 56,700 37,523 18,300 60,800 15,182 14,159 13,100 42,000 27,600 33,015 18,000 3,472,997 247,086 5,980 2,100 186,158 8,020 44,828 266,417 52,131 51,695 5,591 157,000 2,653,932 152,972 1,859,182 219,197 133,423 289,158 300,678 230,055 69,780 843 4,884 4,455 248 2,000 181 |
Yield (Kg/Ha)
38,457.7 24,510.2 26,206.9 21,979.7 29,726.2 34,314.5 27,369.4 11,617.2 29,347.8 20,368.6 27,543.7 46,644.8 10,741.8 42,349.2 40,600.3 43,129.8 12,500.0 19,021.7 15,777.2 26,944.4 30,340.5 24,076.3 17,919.1 22,142.9 26,908.9 9,140.2 15,897.3 23,051.6 34,405.2 27,451.2 11,922.9 18,229.4 33,082.8 22,312.4 38,380.3 21,662.6 14,743.7 21,838.6 17,742.2 12,637.5 34,550.7 19,462.6 30,279.9 31,874.3 8,266.1 ? 10,149.2 |
Production (tonnes)
70,243,067 4,044,184 3,800,000 2,079,547 1,874,710 1,770,630 1,495,081 1,453,315 1,350,000 1,154,900 1,033,524 853,600 653,100 642,945 574,859 565,000 525,000 525,000 520,883 485,000 105,372,341 5,948,918 107,156 46,500 5,009,314 73,304 712,644 6,141,343 1,793,577 1,419,089 66,657 2,862,020 87,799,510 3,413,165 71,356,012 4,748,387 1,967,153 6,314,793 5,334,683 2,907,328 2,410,948 16,407 147,887 142,000 2,050 ? 1,837 |
Edited by Ho Dinh Hai
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- http://en.wikipedia.org/wiki/Cucurbitales
4- http://en.wikipedia.org/wiki/Cucurbitaceae
5- http://www.theplantlist.org/browse/A/Cucurbitaceae
6- https://en.wikipedia.org/wiki/Cucurbitoideae
7- http://en.wikipedia.org/wiki/List_of_gourds_and_squashes
8- https://en.wikipedia.org/wiki/Citrullus
9- https://en.wikipedia.org/wiki/Citrullus_lanatus
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- http://en.wikipedia.org/wiki/Cucurbitales
4- http://en.wikipedia.org/wiki/Cucurbitaceae
5- http://www.theplantlist.org/browse/A/Cucurbitaceae
6- https://en.wikipedia.org/wiki/Cucurbitoideae
7- http://en.wikipedia.org/wiki/List_of_gourds_and_squashes
8- https://en.wikipedia.org/wiki/Citrullus
9- https://en.wikipedia.org/wiki/Citrullus_lanatus
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