1. Harvesting: The mature standards for bitter gourd harvesting are not very strict, and tender melons and ripe melons can be eaten. However, in order to ensure the quality of food and increase production, medium-mature fruits are often harvested. From 12 days to 15 days after flowering, suitable harvesting period should be timely harvested. It is advisable to dry the morning with dew. The level of yield is related to the length of the harvest period, and varies greatly depending on the cultivation area, species, season, and management conditions. 2, storage and preservation technology: bitter gourd can be eaten, but the insurance life is not long, at room temperature, usually three or five days after harvest Huangshu, a week of corruption period of short goods; with low temperature storage, the effect is not very obvious. Bitter gourd is a fruit and vegetable with a breathing change. Once the color of the green husk is changed to green, it means the mutation has already arrived. If the top of the cucumrum begins to show yellow, it means that the bitter gourd is already mature. Bitter gourd is very sensitive to ethylene, even if there is a very small amount of ethylene, it can also prompt the bitter gourd to become mature. Thin bitter gourd skin, the whole body is ribbed, easy to bruise, once the injury, immediately produce ethylene, not only to promote their aging, but also to promote the old bitter gourd accelerated. The bitter gourd is cold and even at 10 degrees it may suffer cold damage. therefore. The melon should have a lighter ripeness to ensure that the melon body is greenish. Care must be exercised to ensure that the carefully selected melon is wrapped in two layers of newspapers, placed in a hard carton or basket, and removed immediately. If the distance is more than two days, then ethylene absorbent must be added, or change to a low temperature of 7 degrees to 10 degrees.