Some watermelons are whitish and some are red

The watermelons we usually eat are basically divided into two categories, red watermelon and yellow watermelon.

The white watermelon is the watermelon that has not yet grown, and the red watermelon is the ripe watermelon, Note: The white watermelon is the watermelon that has not yet matured, and the flesh of the melon is white and a little red, which is the white watermelon. In fact, this is not a white watermelon in the real sense, but an immature red watermelon.

In Wei County, Xingtai City, Hebei Province, China, a white watermelon rarely seen elsewhere is produced, commonly known as the "Three White Melons".

This is a unique variety in Wei County, with a long history, and was praised by the ancients as "skin like jade, flesh like fat, and seeds like pearls".

According to legend, the cultivation of three white melons in China began at the end of the Shang Dynasty and the beginning of the Zhou Dynasty, which has a history of more than 3,000 years.

So why hasn't this white watermelon, with white skin, white flesh and white seeds, been praised by people?

The flesh of the three white melons is full of moisture, and the entrance is slightly sweet, and when you bite into it, the sweet watermelon juice immediately fills the mouth, and there is a feeling of clearing heat and cooling off. However, compared with the improved red watermelon on the market, the taste of the three white melons is too light, which is not suitable for the taste of modern people who are accustomed to eating sweet watermelons. Therefore, the cultivation of three white melons has been decreasing, and now it is cultivated in Wei County and Wanrong County in Shanxi.

Compared with ordinary watermelon, the storage resistance of the three white melons is much stronger, and the white melon skin texture is thicker, which can be stored for half a year, and the melon flesh inside will not rot.

Three white melonsThree white melons picked in July and August, put them in a cool and dry place to preserve, take them out in autumn and winter, cut a hole in the melon skin, and use a spoon to reach in and stir the melon flesh inside.

Because the preservation ability of the three white melons is very strong, in the era of scarcity of materials, the three white melons are very popular with people.

In the local area, the gourd pulp of the three white melons is called "white tiger soup", which has the effect of clearing the heat of summer, detoxifying alcohol, and curing mouth sores.

The melon skin can also be eaten, and it is boiled into soup to have the effect of rejuvenating and relieving annoyance.

Belonging to different varieties, most of the watermelons we eat are red, so such watermelons are more common, but there are many whitish or yellowish ones, these are some special varieties, but some of their tastes are also better.

My family is Duan Bo who grows watermelons, and his parents are melon farmers. It is called a deformed (disambiguated) melon, and it does not grow well, causing the flesh inside to be crowded together. And there was a piece that was whitish. That's okay, just cut off the whitish part.

As long as it has not deteriorated, it can be eaten, because watermelon is dark red when ripe.

Precautions for eating watermelon:

1. Don't eat too much, otherwise it will hurt the spleen and stomach and cause pharyngitis. Watermelon is a raw and cold product, and it is easy to hurt the spleen and stomach if you eat too much, so it is advisable for people with spleen and stomach deficiency and cold, poor digestion and stool slippage, and more food will cause bloating, diarrhea, decreased appetite, and will accumulate cold and help dampness, leading to disease.

2. Don't eat watermelon that has been opened for too long. When the temperature is high, watermelon is easy to spoil and multiply germs if it is opened for too long, and eating it will lead to intestinal infectious diseases. Therefore, when eating watermelon, you should pay attention to choosing ripe fresh watermelon.

It depends. If the inside is completely white, it means that the watermelon is not ripe, and if it is only partially white, it means that the juice transport channel inside the fruit has not faded naturally. In the process of watermelon growth, there will be a nutrient transport channel inside the watermelon, as the watermelon gets bigger and bigger, it will automatically fade when it is close to the maturity of the watermelon in Shouzhou, and if the extreme temperature change is encountered on the way, it will affect the degradation of the white tendon.

It depends. If the inside is completely white, it means that the watermelon is not ripe, and if it is only partially white, it means that the juice transport channel inside the fruit has not faded naturally. In the process of watermelon growth, there will be a nutrient transport channel inside the watermelon, as the watermelon gets bigger and bigger, it will automatically fade when it is close to the watermelon when it is ripe, and if it encounters extreme temperature changes on the way, it will affect the degradation of white tendon.

1. The yellow watermelon is controlled by the allele of the watermelon. The flesh color of watermelon is controlled by several genes. There are at least 3 genes that control the color of melon pulp, and each locus has 2 or 3 alleles, and it is these alleles that give melon pulp a colorful oak color.

2. Wild watermelons and cultivated watermelons are available from white, light yellow, bright yellow to pink, orange and red. Therefore, there is no need to use genetically modified technology to change the color of the melon.