Description
Harvesting watermelon is done after at least 3 examinations of each plant so that each melon is consumed when it is completely ripe and with the maximum sugar content when the pulp is crisp and firm and before it becomes too baking.
The degree of baking is indicated by the visible features of the shell, the cod and the bark and, in particular, the characteristic sound emitted by watermelon when hit by hand, all of which are external aspects that can be evaluated directly in the field.
