Unicorn Agrotech Limited
 
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Quality - Confidentiality - Reliability
 
M
uskmelon                                 

                                        Vegetables       Flowers        Herbs      

We have  good success in different types of hybrid melons including Cantaloupe types, Japanese types and french types.
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SOW TIME : Last week of may to second week of june

STAGGERING : Staggering is done in case differential blooming period between female and male.

SPACING : Row to row 180 cms,
                Plant to plant 60 cms to 70 cms.

SOWING : Seeds are pre-germinated and sown.

TRAINING :
-  The main vine is pinched after 4 true leaf.
-  Two healthy secondaries are allowed to develop.
   till 7th node without tertiary by clipping them.
-  From 8th to 12th node on secondaries, three to
   four tertiaries are grown and the secondary is
   pinched on 12th node.
-  Out of these 3 to 4 tertiaries, two healthy shoots
   are retained and poor ones are clipped.
-  Two seed fruits are developed by hand pollination on
   each tertiary.
-  Tertiary is pinched three leaves after the seed fruits.
-  Female bud selection is done in such a way that all
   pollination is completed the same day or within 24
   to 48 hours.

ROGUING :
-  Thorough roguing is carried out in male parent
    before pollination.
-  Roguing in female parent is done at all stages of
   crop growth on the basis of phenotypic characters.

HYBRIDISATION :
-  Healthy selected female buds are bagged in the
   afternoon of the day before blooming. In andro-
   monecious varieties, bud is emasculated and bagged.
-  Male flower buds (expected to dehisce in morning)
   are selected and picked up the previous day.
-  Pollination is carried out between 6 a.m. to 7
   a.m. when the receptivity is highest, by using 1:1
   female and male flower ratio.
-  After pollination, vines are kept green for a period of
   55 to  65 days for best maturity.
-  Proper curing is done after harvest in single
   layer of seed fruits and good ventilation.

SEED EXTRACTION :
Seed fruits are cut in two halves and gut with seed is scooped.

The gut with seed is kept for fermentation for 24 hours.

Then the seeds are washed with clean water till total sugar content is eliminated.

The washed seed is properly dried, conditioned and packed in desired containers for safe shipping.

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