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Watermelon seed germinates at soil temperatures ranging from 68–95°F, but germination below 70°F is slow. At approximately 77°F, seedlings should emerge in about 5 days. Seeds should be planted only after soils have warmed sufficiently for rapid, uniform germination.
Seedless Watermelon: Triploid watermelon seed benefits from especially warm germination conditions. Maintaining temperatures around 90°F with high humidity until emergence can significantly improve germination. Seedlings generally emerge within 4–5 days and are then grown in the greenhouse for approximately three weeks before transplanting.
Planting too early can delay germination, create uneven stands, and increase the possibility of crop loss. Although early plantings can provide earlier harvests, balancing early and later plantings can help provide more consistent production.
Watermelons perform well in most well-drained soils, although sandy loam soils are generally preferred. When possible, select fields that have not been planted with cucurbit crops such as cantaloupe, cucumber, squash, or watermelon for at least five years.
Raised beds are particularly useful for early-season production because they warm quickly and improve drainage in heavier soils. However, raised beds can dry more rapidly, so careful attention to moisture is important, especially during the first two weeks after emergence. Avoid soil compaction, which can severely restrict root development.
Transplanting allows watermelon plants to be started under controlled greenhouse conditions when outdoor conditions are unfavorable. It also improves seed-use efficiency, which is particularly important for expensive hybrid and triploid seed, and can provide more uniform establishment and earlier harvest.
Transplants must be handled carefully because young watermelon seedlings are fragile and susceptible to frost and transplant damage. Transplant production may also increase the risk of certain diseases, including fruit blotch.
Peat Pots: Plant peat pots completely below the soil surface. Any exposed portion can act as a wick, drawing moisture away from the root zone and increasing the possibility of moisture stress.
Watermelons are considered optimal for eating when the flesh develops good sweetness, crisp texture, and the characteristic mature color of the variety. Because rind appearance does not always indicate internal quality, soluble solids can be checked with a hand refractometer. High-quality watermelon should generally contain 10% or more soluble solids in the center of the flesh.
Immature melons may develop additional red color after harvest, but their sugar content will not increase. Overmature fruit can develop a mealy texture and poorer internal color, so accurate harvest timing is important.
Watermelons intended for distant markets are generally harvested mature but not fully ripe to help maintain texture during handling and transportation. For best eating quality, watermelons should generally be consumed within 2–3 weeks after harvest.
Harvest Carefully: Cut watermelons from the vine rather than pulling, twisting, or breaking them off. After cutting, turn the melons with their bottoms facing down to help prevent sunscald.
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