The edible fruit of the watermelon is a flowering plant species of the Cucurbitaceae family. It is a highly cultivated fruit with over 1,000 variations. It is a scrambling and trailing vine-like plant.
Watermelon is grown in a variety of temperatures around the world, from tropical to temperate, for its enormous edible fruit, which is a berry with a hard skin and no internal divisions and is botanically known as a pepo. Although seedless cultivars exist, the luscious, juicy flesh is usually deep crimson to pink, with abundant black seeds. The rind is edible after cooking, and the fruit can be eaten fresh or pickled. It can also be drunk as a juice or as part of a mixed drink.
How to increase yield
- As a modern way to grow, we use seedlings instead of direct sowing, mulching, drip, and fertigation. We also use vegetable special (1g/lit) during the fruit development stage.
- 1g of acephate or imidachloprid 17.8 SL at 0.25ml/lit can be sprayed in a room.
- After the 11th node, only two shoots and two fruits are kept on each vine.
- Yellow sticky traps (25 traps per hectare) should be used. Spray neem oil 4ml/litr and imidachloprid 17.8 SL at 0.25ml/litr, as needed, to keep the bugs away.