At what size is it appropriate to apply swelling agents to melons

Swelling agents are a type of plant growth regulator approved by the state, and are not food additives. At present, swelling agents are widely used in our country. So at what size should swelling agents be applied to melons?

1. At what size should swelling agents be applied to melons?

Generally, the first application is carried out about ten days after the melon sets fruit, and a lower concentration is recommended for this application; using melon swelling hormone at this time can promote the transfer of nutrients to the young melon; the second application is best made about half a month after fruit set, which can make the melon swell rapidly.

2. The growing environment of melons

Melons are best planted in deep soil with good permeability, a pH of 5.5-8.0, and sandy loam that does not easily accumulate water. Soil that is too acidic or too alkaline must be improved before cultivation. Melons like light and need 10-12 hours of light per day to maintain normal growth and development. When cultivating in a warm shed, try to use plastic film and glass with high transparency that do not hold water droplets. Melons like warmth, tolerate heat, and are extremely intolerant of cold. The seed germination temperature is 15-37°C; sowing in the open field in early spring should be done when the temperature is stable above 15°C to avoid seed rot. The suitable temperature for plant growth is 25-30°C, and they can grow within 14-45°C. The optimum flowering temperature is 25°C, and the optimum temperature for fruit ripening is 30°C. The diurnal temperature difference has a great influence on the quality of melons. A large diurnal temperature difference is beneficial to the accumulation of sugar and the improvement of fruit quality.

3. The edible value of melons

Melon is a summer fruit for relieving heat, and the flesh is eaten raw. Melons can be made into the following processed products:

1. Dried melon: a traditional product of Xinjiang, China, for which varieties with fine, thick, white flesh must be selected. They are harvested at 90% maturity, peeled, seeded, cut into pieces, and dried in the sun.

3. Candied melon: thick-skinned melons are peeled, seeded, and cut into strips. They are hardened with a certain concentration of limewater and calcium salt, treated with a sulfite solution for color protection, and then made by pickling in sugar in a certain proportion, soaking, vacuumizing, boiling in sugar, and drying.

3. The processing technology of melon juice and canned melon pieces is similar to that of other fruits. In addition, they can also be processed into melon wine, melon jam, pickled melon, and so on.

Melons are rich in vitamins and contain a small amount of protein, fat, minerals, and other vitamins, so you can eat more melons in summer.