A good quality watermelon should exhibit shape and rind color that is characteristic of its variety. All varieties should be firm and symmetrical. Watermelons should be ripe upon arrival. They do not ripen after harvesting. Ripe indicators include a dull rind, dried stem, and yellowish underside where the melon touched the ground. A ripe watermelon will also produce a distinct hollow sound when thumped. A shiny rind and a white, pale green, or light yellow underside indicates immaturity.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
45-50 degrees F/7-10 degrees C
85-95% relative humidity
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PMA Fresh Produce Manual
Handling Tips
Handle watermelon with care to prevent external or internal bruising.
Troubleshooting
Pitting of rind; off flavor; loss of color:
These are indications of chill injury. To prevent chill injury, do not store watermelon below 41 degrees F/5 degrees C.
Mealy or soft flesh:
Watermelon is extremely sensitive to ethylene gas; exposure will promote softening of flesh. For best quality, keep watermelon separated from ethylene producing fruits. Do not store near ripening rooms.
Variety/Type Descriptions
Many types of watermelon are grown throughout the United States.
Common Packaging
35- to 85-lb. cartons holding various counts
Bulk bins
Grades
U.S. Fancy
U.S. No. 1
U.S. No. 2
Storing Tips
Keep watermelon away from ethylene producing fruits and ripening rooms.