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American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 11-15 

SJIF IMPACT 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: 

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com/index.php/ajahi 

Copyright: Original 

content from this work 

may be used under the 

terms of the creative 

commons attributes 

4.0 licence. 

 

https://doi.org/10.37547/ajahi/Volume02Issue10-03
https://scholar.google.co.in/scholar?q=PROCESSING%20OF%20MELON%20FRUITS%20IN%20UZBEKISTAN
https://www.mendeley.com/search/?page=1&query=INHERITANCE%20OF%20GROWTH%20DURATION%20IN%20DOMESTIC%20AND%20INTERSPECIFIC%20F1%20PLANTS
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https://doi.org/10.37547/ajahi/Volume02Issue10-03


Volume 02 Issue 10-2022 12 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 11-15 

SJIF IMPACT 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). 

https://doi.org/10.37547/ajahi/Volume02Issue10-03
https://scholar.google.co.in/scholar?q=PROCESSING%20OF%20MELON%20FRUITS%20IN%20UZBEKISTAN
https://www.mendeley.com/search/?page=1&query=INHERITANCE%20OF%20GROWTH%20DURATION%20IN%20DOMESTIC%20AND%20INTERSPECIFIC%20F1%20PLANTS
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Volume 02 Issue 10-2022 13 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 11-15 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705)  
OCLC – 1290679216  METADATA IF – 5.625 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

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Figure 1. Method of solar air drying of melon. 

 

 

Figure 2. Melon drying process in German technology 

 

https://doi.org/10.37547/ajahi/Volume02Issue10-03
https://scholar.google.co.in/scholar?q=PROCESSING%20OF%20MELON%20FRUITS%20IN%20UZBEKISTAN
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Volume 02 Issue 10-2022 14 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 11-15 

SJIF IMPACT 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 

https://doi.org/10.37547/ajahi/Volume02Issue10-03
https://scholar.google.co.in/scholar?q=PROCESSING%20OF%20MELON%20FRUITS%20IN%20UZBEKISTAN
https://www.mendeley.com/search/?page=1&query=INHERITANCE%20OF%20GROWTH%20DURATION%20IN%20DOMESTIC%20AND%20INTERSPECIFIC%20F1%20PLANTS
https://theusajournals.com/index.php/ajahi


Volume 02 Issue 10-2022 15 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 11-15 

SJIF IMPACT 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. 

https://doi.org/10.37547/ajahi/Volume02Issue10-03
https://scholar.google.co.in/scholar?q=PROCESSING%20OF%20MELON%20FRUITS%20IN%20UZBEKISTAN
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