The lower the storage temperature, the better the meat taste of watermelon, but it is prone to chilling injury, which affects the appearance and reduces the commodity value. The longer the storage time at low temperature, the easier it is to have chilling injury. When chilling injury is serious, the color of pulp becomes lighter, the fiber increases and the flavor becomes worse. After the temperature in the warehouse rises, the symptoms of chilling injury are often more obvious. The threshold (boundary) temperature of chilling injury of watermelon is 10℃ in Shanghai, 12.5℃ in Beijing and1/0/℃ in Heilongjiang. Storage at this temperature will not cause cold damage. Therefore, when the storage period is short, it can be stored at a lower temperature, while when the storage period exceeds 20 days, the storage temperature should be above the threshold to avoid cold damage, or it can be avoided by high temperature pre-storage (26℃, 4 days). When the storage period is about 1 month, 14 ~ 16℃ is the safe temperature, but anti-corrosion measures should be taken.

The methods are as follows: ① The shelf for storing watermelons should leave the cold storage wall to prevent watermelons from frostbite at low temperature. ② If rotten watermelons are found during inspection, they should be picked out and discarded in time to prevent other watermelons from being infected. (3) If there is moisture, turn the watermelon upside down for dehumidification. (4) prevent rodents.