Volume 02 Issue 10-2022
11
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
11-15
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
Studies have been carried out on the processing of melon products in the primary seed production of melon crops on
the basis of German and local technology. As a result, the yield of dried melon products from Sakhovat variety was
20,2%, Zar gulobi variety 12,6% and Suyunchi 2 variety 13,6%. “Melon jam” is prepared from melon fruits. From 1 ton of
melon fruits, 1,6 tons of jam were obtained.
KEYWORDS
Melon, variety, primary seed production, processing, dried melon, melon jam, candied fruits.
INTRODUCTION
The fruit of the melon plant is highly valued and loved
by the countries of the world. Eating melon fruit in
human life helps to control many physiological
processes. It is used as a medicine for atherosclerosis,
kidney, stomach, liver, nerve, cardiovascular diseases,
bronchitis, tuberculosis, gout and anemia. Melon seed
tinctures are used in the treatment of cough, skin and
stone diseases.
Obtaining a dried product from a marketable melon
crop using solar energy consists in using a standard,
non-standard harvest of mass and clean-up collections
that was not sold on time in a timely manner, as well as
the use of melon seed raw materials, this makes it
possible to make melon production waste-free.
According to Umbetaev I., Makhmadzhanov S.P.
(Kazakhstan), the drying time depends on the
thickness of the layer on the sieve or tray and ranges
Research Article
PROCESSING OF MELON FRUITS IN UZBEKISTAN
Submission Date:
October 01, 2022,
Accepted Date:
October 05, 2022,
Published Date:
October 12, 2022
Crossref doi:
https://doi.org/10.37547/ajahi/Volume02Issue10-03
Khalimova Mastura Urunbaevna
Candidate Of Agricultural Sciences, Senior Researcher Research Institute Of Vegetable, Melon Crops And
Potato, Uzbekistan
Journal
Website:
https://theusajournals.
com/index.php/ajahi
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 02 Issue 10-2022
12
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
11-15
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
from 6 to 9 days [6]. Jam, candied fruits were made
from melon, pickling was carried out [3; 4].
Year-round supply of vegetables and gourds is possible
only when processing the entire unsold crop (non-
standard marketable crop, by-product of seed
production), which according to! nutritional value is
not inferior to the standard part of the crop and can be
used for canning, marinating, preparing a wide range
of canned food [5].
Melon fruit is not only a valuable product that is eaten
fresh when it is ripe, but it does not lose its taste and
quality even after processing. Melon can also be used
to make valuable food products. Melon contains sugar
compounds such as glucose, fructose and sucrose, as
well as a large amount of fiber, hemicellulose, pectin
and other healing substances. In addition, melon is a
valuable source of naturally distilled medicinal water.
Melon is used to make jam, jam, puree, compote,
povidlo, and its peel is used to make candies. Melon
honey containing 60 percent sugar is made from melon
juice. It is used in extracting oil from melon seeds.
15000-20000 tons of melon seeds are used annually in
seed farms in Uzbekistan. As a result of processing
such amount of melon, more than 1000 tons of melon
pulp can be made. This allows for additional income in
farms.
RESEARCH RESULTS
In the experiment, the primary seeding of Suyunchi-2,
Zar Gulobi, Sakhavat varieties of melons, which were
created at the Scientific Research Institute of
Vegetables, Rice Crops and Potatoes and entered into
the State Register, was organized. Since the flesh of
these varieties is carcillated and semi-carcillated, after
the seed is removed, a part of the remaining product
was dried in the sun on specially equipped machine
hooks.
In this case, the melon fruits are divided into two equal
parts and the seeds are removed. The cut branches
were cut into slices 3-4 cm thick, peeled and hung to
dry in pairs (Fig. 1).
In the second method, the melon core was cut
lengthwise and placed in a dryer with a length of 11 m,
made on the basis of German technology. During the
drying period, the melon kernels were ventilated using
a special fan (Fig. 2).
Volume 02 Issue 10-2022
13
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
11-15
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
Figure 1. Method of solar air drying of melon.
Figure 2. Melon drying process in German technology
Volume 02 Issue 10-2022
14
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
11-15
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
According to the obtained results, 40,16 kg of melon
rinds were obtained from 198 kg of melon products of
the Sakhovat variety. In this case, 157,9 kg of moisture
was lost, and the yield was 20,2%. 26,13 kg of melon
pulp was obtained from 207 kg of melon flesh in the Zar
Gulobi variety, or 12,6% pulp yield, and 28,4 kg of melon
pulp was obtained from 208 kg of melon flesh in the
Suyunchi-2 variety, and the pulp yield was 13,6% (Table
1 .)
Table 1
Indicators of yield of melon products
№
Varieties
Mass taken
for drying,
kg
Loss of
fruit juice,
kg
Mass of dried
product,
kg
Melon peel,
%
1
Sakhovat
198
157,9
40,16
20,2
2
Zar Gulobi
207
180,7
26,13
12,6
3
Suyunchi-2
208
180,0
28,4
13,6
After extracting the seeds from the melon fruits, when
the pulp was removed from the pod, 34% of the pods
were extracted from the Sakhovat variety, 31% from the
Zar Gulobi variety, and 30% from the Suyunchi-2 variety.
Preparation of melon jam. After extracting the seeds
from the melons for making jam, the skin was first
peeled, the flesh was cut into 15-20 mm pieces and
blanched in boiling water for 5-10 minutes. After
blanching, the melon flesh was slightly cooled.
Prepared pieces of melon were placed in a sugar
solution with a concentration of 70-75% at a
temperature of 70-80 degrees. 1,3 liters of solution are
used for 2 kg of peeled melon pieces. The pieces of
melon in the solution are kept for 3-4 hours (until the
solution is absorbed) and slowly boiled for 1-1,5 hours
over low heat until the jam is ready. After boiling, the
finished jam is cooled and packed in glass containers.
CONCLUSION
Melon pulp was prepared on the basis of German
technology and local methods for waste-free
processing of the melon product left over from the
primary melon seeds. The yield of melon rind after
drying was 20.2% in the Sakhovat variety, 12,6% in the
Zar Gulobi variety, and 13,6% in the Suyunchi-2 variety.
As a result of making "melon jam" from the remaining
product after harvesting melon seeds, it was possible
to obtain 1,6 tons of melon jam from 1 ton of melon
fruit.
REFERENCES
1.
Zuev V.I., i dr. Voice actor - eto pisha i lekarstvo. -
Tashkent, 2016
2.
Rasulov A. I. Storage of vegetables, potatoes and
potato products. Tashkent - "Mekhnat" - 1995. p.
184-188.
3.
Sannikova T.A. Machulkina V.A. Puchkov M.Yu.
Antipenko N.I. Vliyanie sposobov pererabotki na
Volume 02 Issue 10-2022
15
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
11-15
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
osnovnoy khimicheskiy sostav produktsii iz dyni //
Perspektivy razvitiya nauki i obrazovaniya.Ch.4.
Tambov: Consulting company Yukom, 2015. S. 125-
128
4.
Sannikova T.A., Ivanova E.I., Machulkina V.A.,
Ivanov A.P. Pererabotka tovarnogo urojaya i
pobochnogo syrya semenovodstva bachchevyx
kultur // Agrarnaya Rossiya. №3. 2007. S
. 22-23.
5.
Sannikova T.A., Machulkina V.A. Taranova E.S.
Vliyanie sposobov pererabotki na kachestvo
bakchevyx kultur //Oroshaemoe zemledelie
–
sposoby
i
tekhnologii
intensifikatsii.Astrakhan:Sorokin
Roman
Vasilevich, 2013.S. 86-89
6.
Umbetaev I., Makhmadzhanov S.P. Bezotkhodnoe
proizvodstvo dyney // "Nauka i mir" mejdunarodnyi
nauchnyi journal, No. 5 (21), 2015, Volume 3. St. 132-
134.).
7.
Halimova M.O'. Development of primary seed
production of productive and exportable local
melon varieties suitable for soil and climate
conditions of Khorezm region. Report 2021.
