Kleinard Donn Fetizanan January 31,

2024
BSABE 4th Year
Research Paper No. 1

Postharvest Process of Water Melon

INTRODUCTION

In the vibrant world of agriculture, the journey of a watermelon extends far

beyond the flourishing fields where it first takes root. The culmination of meticulous
cultivation efforts marks just the beginning of a crucial phase known as the postharvest
process. This phase is a pivotal link in the chain that transforms a freshly plucked
watermelon into a succulent, market-ready delight.
The postharvest process of watermelon encompasses a series of carefully
orchestrated steps designed to preserve its quality, enhance its shelf life, and ensure its
journey from farm to table is as seamless as possible. As we delve into the intricacies of
this process, we unlock the secrets behind the scenes that contribute to the delectable
watermelon slices enjoyed on hot summer days.

OBJECTIVE

At the end of the activity, the students should be able to:

1. familiarized with the trends in agricultural processing;
2. identify the different postharvest practices and technologies involved in
watermelon processing; and
3. Determine the challenges in agricultural processing.

METHODS

1. Conduct a search report on the postharvest processing of the identified commodity.

2. Discuss the different practices and technologies involved (from harvesting to
transporting, show pictures and charts)
3. Enumerate and discuss the identified challenges (may include your observation) in
postharvest practices of the identified commodity.
Harvesting
The postharvest journey begins with harvesting, a pivotal step in determining the fruit's
ultimate quality. Watermelons are typically harvested when the fruit reaches maturity, as
indicated by a uniform color, a dull surface, and a hollow sound upon tapping. Premature
harvesting can lead to underdeveloped flavor and texture issues.

Sorting and Grading

Watermelons are graded according to their size for the local market. The distinction
among grades is based predominantly on external appearances. However, watermelons
should be symmetrical and uniform in appearance. The surface should be waxy and
bright in appearance devoid of scars, sunburn, transit abrasions, or other surface defects.
The fruits are transported by road in bulk by stacking them on dried grass in trucks. The
melons are sorted according to grade and number. Discolored, misshapen, sugar cracked,
blossom-end rot, and insect-damaged fruit is regarded as culls but still may be sold to
nearby markets. Watermelon sales usually are based upon a 1% to 2% shrink, because of

breakage.

Sorting and grading of watermelons

Postharvest Handling and Packaging

Physiological Changes

Sugar content does not change after harvest, but the flavor may be improved due to
the loss in acidity of slightly immature melons. Fruit can get over-ripe fairly quickly if
not cooled. However, watermelon color will continue to improve for up to 7 days after
harvesting if kept at temperatures of 18°-22 °C, but it will fade (get lighter) if kept at
temperatures of below 12 °C for long periods. It is important to note that once harvested
the sugar content or sweetness will not improve. Chilling injury will occur after several
days below 5°C. The resulting pits in the rind will be invaded by decay-causing
organisms. Moisture content and pH of the injured watermelon were higher than those of
normal watermelon. However, color tone (Lab), hardness, soluble solids, and total amino
acid and sugar contents of the injured fruit were lower than those of normal fruit.

Watermelons exposed to various concentrations of ethylene (C 2H4) for 3 or 7 days of

storage at 18oC deteriorated rapidly. Exposure to C2H4 reduced the rind thickness and
firmness of melons. Almost all of the melons exposed to 30 or 60 µl/liter ethylene for 7
days were unacceptable for consumption.

Less than 50 % of the melons exposed to any concentration of ethylene were

acceptable for consumption.

Watermelons, particularly early in the season, are sometimes shipped in mixed loads
with other produce or they may be stored in central warehouses near products that may
emit C2H4. Watermelons are usually harvested at their peak maturity and flavor, and
generally will not improve with storage. An increase in C2H4 production is associated
with the respiratory peak and with the end of senescence after harvest.
 Watermelons are detrimentally affected by ethylene and should not be held with
cantaloupes, honeydews or other mixed melons. The whole fruit may become spongy and
the internal pulp may become mealy and breakdown if exposed to low concentrations
(>0.5 ppm) of ethylene.

Principal Postharvest Diseases: Postharvest diseases are important sources of

postharvest loss in watermelon production. This loss depends on cultural practices
adopted during production and also the local climatic conditions at harvest. Disease
pressure is greater in areas with high rainfall and humidity during production and harvest.
Several pathogens may cause postharvest decay of watermelon. The primary defense
against the occurrence of decay is the exclusion of diseased fruit from the marketing
chain through careful selection at harvest and appropriate fruit grading before shipment.
Holding fruits at 10°C will slow down the rate of disease development, compared to
ambient temperature storage. There are no postharvest fungicide treatments for
watermelon. Common fungal diseases that cause rind decay after harvest include black
rot (Didymella sp.), anthracnose (,Colletotrichum sp.), Phytophthora (Phytophthora sp.)
fruit rot, Fusarium, and stem-end rot (Lasiodiplodia theobromae). The most common
postharvest bacterial disease is soft rot.

Types of Packaging

Melons should be packed in clearly marked cardboard bins. Inspect all containers to
ensure no sharp objects, which may damage the fruit, are present. Ensure minimum
handling of melons, as extra handling is expensive and may harm the fruit. Seeded
melons are sorted and packed in large, sturdy, tri-wall fiberboard containers. The melons
are sorted according to grade: number 6.4 to 11.8 kg, and number 3.6 to 6.4 kg. Inferior
melons may be sold at nearby markets; culls (discolored, misshapen, sugar-cracked,
rotted blossom end, and insect-damaged fruit) are discarded. Containers that hold 60 to
80 melons and weigh 500 to 545 kg are shipped on flatbed trucks to terminal markets or
wholesale receivers. The containers are covered to prevent sunburn in transit.

Seedless melons are sorted according to size and packed in cartons containing 3, 4, 5, 6,
or 8 fruit. “Fours” and “fives” are preferred sizes; “sixes” and “eights” are common later
in the season after the crown-set melons have been removed from the vine. The rough
gross weight of a carton is 18 to 22.7 kg. Seedless melons may also be sold in large bulk
containers. Personal seedless watermelons are sorted by size and packed in single-layer
boxes containing 6, 8, 9, or 11 fruit. Shipping boxes roughly weigh 15 kg and arranged
50 boxes per pallet.
 Watermelon fruit in paper box cushioned with newspaper shreds

Watermelon fruit with Styrofoam jacket

Storage and Transportation

Watermelons do not store well as they are susceptible to chilling injury, and are
subject to decay at higher temperatures. Watermelons may lose crispness and color in
prolonged storage. Temperatures below 10 °C can result in chilling injury to the fruit
(pitting of the skin, flesh breakdown, and black rot). Watermelon should be cooled to
between 12-15 °C within 24 hours of harvesting if they are to be stored for long periods.
They should be held at 10° to 15°C and 90 percent relative humidity. Under the ideal
conditions of 7 ° C and a relative humidity of 80 to 90 percent melons can be stored for
up to two weeks. The consensus is that watermelons will keep for 2-3 weeks if stored at
between 12° – 15 °C.

Watermelons can be stored for 14 days at 15°C. For short-term storage or transit to
distant markets (> 7 days), watermelons can be stored at 7.2°C with 85-90% relative
humidity. Extended holding at this temperature will induce chilling injury. Many
watermelons are still shipped without pre-cooling or refrigeration during transit. This
fruit must be utilized for prompt market sales as quality declines rapidly under these
conditions.

Watermelons should not be stored with apples and bananas as the ethylene
produced during storage from these fruits hastens the softening and development of off
flavor to watermelons.

Watermelons are not adapted to long-term storage. Normally the upper limit of
suitable storage is about three weeks. However, this will vary from variety to variety.
Storage for more than two weeks triggers a loss in flesh crispness.

Market Preparation

An important consideration in successful marketing is to have adequate facilities

for transporting the crop to market outlets. Although earliness usually results in higher
prices, quality, and maturity should be of prime importance in marketing watermelons

RESULT AND DISCUSSION

The postharvest journey of watermelon is a complex and multifaceted process that

involves careful planning, precise handling, and the integration of innovative
technologies. By understanding and optimizing each step, stakeholders in the watermelon
industry can contribute to providing consumers with fresh, flavorful, and high-quality
watermelons year-round. As the agricultural and technological landscape evolves, the
ongoing quest for excellence in postharvest practices will undoubtedly shape the future of
watermelon production and consumption.

REFERENCES
 https://www.itfnet.org/v1/2016/05/watermelon-post-harvest-processing/
 https://rajendra07112.weebly.com/post-harvest-handling.html