Hami melon has the reputation of "the king of melons". It has high sugar content, different forms and unique flavor. Some have cream flavor and some have lemon flavor, but both taste sweet as honey and have a wonderful aroma. It is well known at home and abroad. Among many Hami melon varieties, "red heart crisp" and "Golden Dragon" are the best. Hami melon is not only delicious, but also rich in nutrition and high medicinal value.
Hami melon was originally planted in Xinjiang. After selecting Sanya for the research on "breeding in the South and breeding in the north", it was finally selected for trial planting in Ledong, Dongfang, Changjiang, Sanya and other counties and cities, such as Xinjiang melon No. 25 (Yaolong No. 25), No. 17, changxiangyu (xinxiangyu), etc. it also newly introduced Japan's "Shizuoka reticulated melon" and Taiwan's "King melon" After continuous survival of the fittest, Hainan varieties have the characteristics of high yield, good taste, high sweetness and beautiful appearance. They are planted in the "off-season" mode, staggering the time of centralized listing, and melon farmers make a lot of profits. Now they are planted nearly 200000 mu.
Seedling disease
Sudden onset disease
The pathogen of Hami melon's Damping off disease is transmitted by rain and irrigation water. When the ground temperature is lower than 15 ℃, the soil humidity is high, the light is insufficient, and the seedling growth is weak. The disease occurs rapidly when the nutrient consumption in the cotyledons of young seedlings is fast, but before the new roots are solid, the seedling's nutrient supply is tight and the disease resistance is weak. If there is a cold current or continuous low-temperature cloudy and rainy weather at this time, the disease is easy to occur. The damping off disease is mostly in the seedlings The disease occurs before growing 1 ~ 2 true leaves and less after 3 true leaves.
blight
Hami melon seedlings and adult plants can be infected, endangering the leaves, stems and fruits. The cotyledons first show water soaked dark green round spots, the center gradually turns reddish brown, and constricts or withers near the ground. The real leaves are infected, and the primary dark green water soaked round or unshaped spots expand rapidly. When the humidity is high, they rot or scald like boiling water, and become light brown and fragile after drying. The stem base is infected, Spindle shaped water soaked dark green concave spots surround the stem and rot, and all the affected parts die. When the fruit is infected, it forms dark green circular water soaked concave spots, and then quickly expands to the whole fruit, causing the fruit to rot and give off the smell of silage. White hyphae, namely the sporangium stem and sporangium of the pathogen, are dense on the surface of the diseased part, and there is no obvious disease on the edge of the diseased part.