After successful pollination, the netted melon begins to set fruit. The fruit takes 26 to 30 days from pollination to the formation of the net pattern, which is an important period for the transformation of the net pattern melon and requires four stages of net pattern formation.
After successful pollination, the netted melon begins to set fruit. The fruit takes 26 to 30 days from pollination to the formation of the net pattern, which is an important period for the transformation of the net pattern melon and requires four stages of net pattern formation. The first stage is the hardening stage of the fruit peel, the second stage is the formation stage of the longitudinal network, the third stage is the formation stage of the transverse network, and the fourth stage is the peak stage of the network formation.
Temperature and humidity management
About 7 days after pollination: During this period, the fruit enters the early stage of expansion, with temperature controlled at 28-30 ℃ and humidity controlled at 60-70%.
Peel hardening period (11-14 days after pollination): This stage is the period when the fruit continues to grow and the skin naturally hardens. The key to cultivation is to control irrigation and prevent excessive soil moisture or air humidity. The temperature is controlled at 25-30 ℃ during the day, 18-20 ℃ at night, and 60-70% humidity. Vertical network formation period (15-20 days after pollination): The first vertical network formation period still requires controlled watering. During the day, the temperature is controlled at 25-27 ℃, at night, the temperature is controlled at 18-20 ℃, and the humidity is controlled at around 70%, which is conducive to forming a uniform and evenly distributed mesh pattern. Horizontal network formation period (21-30 days after pollination): At the end of the first network formation, the temperature is slowly raised to around 30 ℃, while increasing the humidity inside the greenhouse to promote the softening of the fruit surface. At this point, horizontal network formation begins. When the entire fruit surface undergoes vertical and horizontal wrinkles, the fruit enters a period of rapid expansion, gradually reaching the standard fruit size requirements. The fruit skin gradually turns white. The peak period of reticulation formation (31-45 days after pollination): When the formation of the second reticulation is basically completed, it should be slightly cooled to around 28 ℃ during the day and 18 ℃ -20 ℃ at night. At this point, the fruit enters the stage of internal soluble solids accumulation. Through greenhouse ventilation and ventilation, the temperature gradient between day and night is appropriately increased to promote the full accumulation of soluble solids. Plant management
After about 5 days of pollination, when the fruit grows to the size of an egg, select the fruit that grows evenly and has no damage to the appearance of the tender melon, and remove other sitting branches. During this period, fruit selection and setting should begin. After setting the fruit, the male flowers should be removed as soon as possible to reduce diseases.
After 30 days of pollination, leave new buds growing from the first or second segment of the top to prevent premature aging. To make the outer skin of the melon more beautiful, you can wrap it in newspaper on the surface of the melon after the second mesh formation. This way, the surface of the ripe melon will turn gray white, which is very beautiful.
Water and fertilizer management
When the fruit enters the early stage of expansion, it should be dripped several times in a small amount, using water to promote fertilizer and promote rapid expansion of the fruit. Suggest pouring 25-30m every 667 square meters ³, And apply swelling melon fertilizer with water, applying 12-15kg of ternary compound fertilizer every 667 square meters.
Strict control of soil moisture content should be carried out 40 to 45 days after pollination, as excessive moisture can lead to a decrease in soluble solid content. At the same time, watering or fertilizing is prohibited in order to facilitate the accumulation of sugar and increase sweetness.