Tianmen Melon

Tianmen Melon

　　An annual vining plant. The fruit is sweet, rich in sugar and starch, and also contains small amounts of protein, minerals, and other vitamins. It is mainly consumed fresh but can also be made into dried fruit, preserves, juice, jam, and pickled products.

The melon has a well-developed root system, with the main root extending more than 1 meter deep and lateral roots spreading 2 to 3 meters in diameter, but the regenerative capacity of the roots is weak, making it unsuitable for transplanting. The stem is round with edges, covered in short bristly hairs, and highly branched. Leaves are alternate, simple, nearly round or kidney-shaped, and hairy. Flowers are axillary, unisexual or bisexual, insect-pollinated, and yellow in color. The fruit comes in various shapes such as round, oval, spindle, or elongated cylinder. The mature rind may be white, green, yellow, brown, or feature various colored stripes and spots. The fruit surface can be smooth or have netting, cracks, ridges, or grooves. The flesh is white, orange-red, or greenish-yellow, and aromatic. The seeds are lanceolate or flattened and vary in size. Larger ones, such as those of the netted muskmelon, can weigh around 25 grams per thousand seeds, while smaller ones, like sesame crisp melon seeds, may weigh only about 14 grams per thousand. Melon seeds begin to germinate at 16°C–18°C, germinate fastest at 30°C, and grow best at temperatures between 25°C and 32°C; assimilation remains fairly strong even at 40°C. Melons require low air humidity. Among them, netted muskmelons are the least tolerant to moisture, followed by common melons, while snake melons and vegetable melons are more moisture-tolerant. Melons require good sunlight; with ample sunshine, there are fewer diseases, the plants grow robustly, yield more fruit, and the quality is better.

Originally from India and tropical desert regions of Africa, it was introduced to China around the Northern Wei Dynasty along with watermelon, and began to be widely cultivated during the Ming Dynasty. It is now commonly grown throughout China.