METHOD FOR AFTERRIPENING MELON

摘要

A method for afterripening melon includes using the ethylene created biologically, which is evolved by tomato fruits during storing. Melon fruits with the first signs of maturity are stored together with tomatoes in an equivalent of 1 kg of melon and 1 kg of tomato, per 10 l of the volume of a chamber at a temperature of 20-25 °C.