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General characteristics:

Watermelon (Citrullus lanatus Mansf or Cucurbita citrullus L., and Citrullus vulgaris.)  is a plant in family Cucurbitaceae. It is cultivated because of its fruit  large smooth spherical false berry with juicy sweet flesh. It is usually of bright-red color.

The best varieties of melons are Astrakhan, Bykovsky or (white), the monastery (green with white stripes and a red or gray seeds), Kamyshinsky (of same color), Mozdok, Uryupinsk watermelons  and others. Watermelon, except for local marketing, is also sold in the capital and major cities. Astrakhan watermelon mainly is mainly sold to the southern Volga region. Some varieties of watermelons may be used for picking like cucumbers. When you cultivated watermelons in greenhouse it is preferred to use stale seeds.


Mostly watermelon is cultivated in China, America, Hungary and Russia. In Russia, industrial area for cultivating watermelons is concentrated in the Volga region and some areas of southern regions; watermelon ripens here outdoors without any problems while achieving excellent taste qualities. Watermelon never ripens in the central black earth zones, as well as in more northern areas, that’s why watermelon is grown in greenhouses instead of the open field there. For bigger fruit melon should be cultivated on the virgin sandy loamy black earth. Early-ripe varieties ripe in the second half of June, late-ripe - by October.

Chemical composition of watermelon:

Nutrients, vitamins, trace elements per 100 g:

Caloricity: 25.1 kcal

Water: 92.6 g

Protein: 0.6 g

Fat: 0.1 g

Carbohydrates: 5.8 g

The mono- and di-saccharides: 5.8 g

Dietary fiber: 0.4 g

Organic acids: 0.1 g

Ash: 0.4 g

Vitamin A: 0.1 mg

Vitamin B1: 0.04 mg

Vitamin B2: 0.06 mg

Vitamin B6: 0.09 mg

Vitamin B9: 8.0 g

Vitamin C: 7.0 mg

Vitamin PP: 0.2 mg

Iron: 1.0 mg

Potassium: 64.0 mg

Calcium: 14.0 mg

Magnesium: 224.0 mg

Sodium: 16.0 mg

Phosphorus: 7.0 mg

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