Once you cut into a watermelon, it's a whole different story, the inside of the fruit is exposed to the air, and that's when the risk of spoilage starts to increase. It's kind of like when you cut into an onion, the chemical reaction that happens when the inside of the onion is exposed to the air is what makes you cry, right? Similarly, when you cut into a watermelon, the enzymes inside the fruit start to break down, making it more susceptible to bacterial growth.
So, what's the best way to store a cut watermelon? Well, the general consensus is that it's best to store it in the refrigerator, where it can be kept at a consistent, cool temperature. But, how cold is too cold? And, what happens if you store it at room temperature for too long?
