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India is the third-largest producer of watermelon globally, producing approximately 2.9 to 3.5 million metric tonnes annually. The country is a significant player in the market, with Uttar Pradesh, Andhra Pradesh, Tamil Nadu, Karnataka, and Rajasthan

Fruits

Watermelon

Origin

south and north

Season

March to July

Watermelon (Citrullus lanatus) is a large,92% water-content berry (pepo) with a thick, green-striped, or mottled rind and, typically, sweet, red, juicy flesh with small black seeds. Known for its refreshing, sweet taste, it is a popular summer fruit that is rich in vitamins A and C, potassium, and the antioxidant lycopene

Why Indian?

Indian watermelons are popular, nutrient-dense summer fruit cultivated across states like Maharashtra, Karnataka, and Rajasthan. Known for being over 90% water and packed with vitamins A, C, and potassium, these fruits range from small, compact varieties to larger, striped, and oval-shaped types.

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Benefits

Intense Hydration & Cooling: With 92% water content, it replenishes fluids, reduces heat-related fatigue, and helps manage summer sunburns. Heart Health & Blood Flow: Rich in citrulline, which improves blood circulation, and lycopene, which reduces cholesterol and cardiovascular risk. Skin & Hair Care: High in Vitamin C, it promotes collagen production, improving skin elasticity and hair strength. Digestion: The combination of water and fiber helps regulate bowel movements and prevents constipation.

Uses & Applications

1)It frontloaded with essential nutrients 2) It offers a big dose of lycopene 3) Watermelon helps keeps you hydrated 4) It adds to healthy digestion 5) It could help with weight management 6) It may improve heart heathy 7) It could work to reduce cancer risk

Characteristics

Texture:ripe watermelon has a crisp, firm, and juicy, yet slightly fibrous, flesh, often described as crunchy. The inner texture is dense and succulent, with a vibrant red or pink color, surrounding smooth, dark, or white seeds. The outer rind is thick and smooth

Appearance:A ripe watermelon has a hard, dull, matte-finish rind, typically with dark green, clear stripes and a creamy, deep-yellow or orange "field spot" underneath. It feels heavy for its size, possesses a small, dried, brown, or curly stem/navel, and produces a deep, hollow sound when tapped.

Health & Nutrition

Nutritional Value

46 calories. 12 grams of carbohydrates. 865 international units (IU) of vitamin A 12 milligrams of vitamin C. 170 milligrams of potassium. Zero fat, cholesterol or sodium.

Medicinal Properties

Watermelon is also rich in potassium, which works to lower blood pressure and supports nerve functioning, and vitamin B6, which helps the body break down the proteins that you eat and also boosts the immune system and nerve function.

Varieties

seeded,seedless,mini and yellow orange fleshed type

Specifications

Weightnormal type 4 and 10 kg and commercial type full-sized watermelons in market weight around 8-10 kg.

Packaging

categorized by packages multipack box (bulk shipping, pallet wrap), and sometimes Quaternary (large-scale logistics), working together to protect products from creation to consumer.

Additional Information

For the first the watermelons are harvested and placed on the packing table of the harvesting rig. The packers then place the watermelons into the boxes, or into bags and then boxes

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Global Export

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Product Specifications

General Specifications

Maturity	Watermelons are mature 75–100 days after planting (35–40 days post-pollination), signaled by a yellowed "belly" spot, brown/withered tendrils near the stem, and a dull, hollow sound when tapped. The rind should feel hard and the green color often turns slightly dull
Storage Temperature	Watermelon cold storage requires temperatures of 10 to 15d with 85-90% relative humidity to maintain quality for up to 3 weeks. While they can be stored at room temperature (<75f) for 7-10 days, industrial or long-term storage is best managed between 10 to 14 deg
Size	Mini/Personal Watermelon: These are highly popular, weighing between 0.5–3 kg..... Icebox Watermelon: Smaller than picnic varieties, these are designed to fit in a standard refrigerator 2.5–3.5 kg..... Large/Picnic Watermelon: These range from 15 to 45 pounds 7–20 kg Some commercial varieties can reach 5–10 kg..... Jumbo/Giant Watermelon: These can weigh over 100 pounds, with the record-breaking 'Carolina Cross' variety often reaching 65 to 150 pounds.....

Packaging Details

MaterialWatermelon packaging for export requires durable, ventilated materials to prevent rot and damage, typically using corrugated cardboard boxes, mesh bags, or specialized cushioned containers. Common methods include 2-ply printed cardboard boxes, mesh bags (12–20 kg), and ventilated wooden crates on pallets.

Box SizesCorrugated Cartons: Strong, ventilated boxes (often 2-ply) are ideal for protecting against pressure and bruising. Mesh Bags: Commonly used to securely hold watermelons, allowing for airflow. Airofill Bags: Inflatable packaging bags are used to securely cushion melons, often placed inside corrugated boxes to reduce damage. Wooden Crates: Used for structural support, but often require padding like straw to prevent bruising

Pack TypesVentilation: Essential for maintaining fruit freshness and preventing rot. Padding: Using shredded paper or foam to prevent impact damage during transit. Palletization: Securing containers on wooden pallets for efficient handling. Labeling: Including product name, origin, weight, and handling instructions Capacity: Typical bulk shipments used 40ft container Common Packing Material: Ventilated Boxes: 24 x 14 x 12 inch cartons are commonly used, with weight capacities around 15 kg. Pallets: 20 pallets per container, with each pallet weighing roughly 1100 kg, is a standard setup

Shipping Information

40ft Container Loadability

Watermelon export requires careful loadability planning to maintain fruit quality, with a standard 20-ton (20,000 kg) to 25-ton capacity per 40ft reefer container. To maximize loadability while protecting the fruit, watermelons should be transported at 8-10°C with 85-90% relative humidity, avoiding temperatures below 7°C to prevent chilling injury

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