1. The variety is not properly selected. The sweetness of melon is related to the species, and you must choose a good variety when growing melon.
2, the whole branch is too heavy, the proportion of strong-aged leaves is too small, the fruit matures until the sugar accumulation period, the nutrient supply is insufficient, the plant is prematurely degraded, the leaves are aging, weakening or losing the ability to make nutrients, and the fruit epidermis is fragile in order to maintain its own development instead of the leaves to make nutrients, Peel to maturity. The amount of surface chlorophyll synthesis is greater than the amount of decomposition, so that the pericarp cells contain a large amount of chlorophyll, which cannot turn yellow, so the color is poor and the sweetness is also poor.
3. The number of leaves retained by the whole plant is too small, and the fruit is barely exposed. Most of the fruit surface is exposed to direct light, which may cause the temperature of the fruit to rise and inhibit the synthesis of yellow carotenoids. Direct light is good for green chlorophyll synthesis. The scattered light is beneficial to the synthesis of yellow carotenoids, and the shaggy fruit receives more scattered light, first showing the yellow color of carotenoids, so the fruit covered by the leaves is well colored.
4. Improper application of water and fertilizer. In the late stage of melon fruit, 10 days before the market, there is no special drought. Do not water, and watering will significantly reduce the sweetness of melon. During the growth of cantaloupe, special attention should be paid to the application of potassium fertilizer, which has a significant effect on improving the quality of cantaloupe. To control the nitrogen fertilizer, the excessive application of nitrogen fertilizer will not only reduce the sweetness of the melon, but also cause excessive accumulation of nitrite, which is harmful to the human body. Fertilization of melon should master the principles of nitrogen control, phosphorus application and potassium increase, and the application of nitrogen, phosphorus and potassium should be combined. In order to increase the sweetness of the melon, the sweetener such as potassium dihydrogen phosphate or Baofengling may be sprayed on the foliar surface 10 days before the harvest, and 10% of the white sugar may also be sprayed.
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Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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