Abstract
Watermelon fruit from Crimson Tide (CT) and Crisby (CR) grafted onto Ferro, RS841, Argentario, and Macis rootstocks and ungrafted CT and CR were compared for effects of low temperature storage on chilling injury, physical and biochemical changes at 0°C and 85‒90% relative humidity for 21 days. After storage, fruit were hold to 21°C and 75‒80% relative humidity for 7 days to determine shelf life. Quality analyses were determined during storage and shelf life at a weekly interval. The chilling injury areas covered
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