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1
Pavadharini, T., and HB Anita. "Classification of Watermelon using Sound Processing." International Journal of Engineering and Advanced Technology (IJEAT) 9, no. 4 (2020): 2489–92. https://doi.org/10.35940/ijeat.D8498.049420.
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In a country like India, wide variety of fruits are available. Fruits plays an important role in the health of human beings and naturally health improves, if the quality of the fruit is good. Grading of the watermelon quality helps the consumers and vendors. The proposed work is to classify the watermelons based on the sound. Sound file dataset is created manually by tapping the watermelon and recording the sound. Dataset consist of different types of watermelon. For this, different size, colour and shape of the watermelons are used. Features are extracted from the sound files. Naïve Bayes, SMO and Random Tree classifiers are used for classification. The proposed work has achieved average accuracy of 78.8 %.
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Nadeem, Muhammad, Maham Navida, Kashif Ameer, et al. "Watermelon nutrition profile, antioxidant activity, and processing." Korean Journal of Food Preservation 29, no. 4 (2022): 531–45. http://dx.doi.org/10.11002/kjfp.2022.29.4.531.
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The first primitive watermelon domestication has been reported more than 5,000 years ago in Northeast Africa. Watermelon is recognized all over the world as a delicious fruit that quenches the thirst that many people consume in the summer heat. There are about 1,200 varieties of watermelon. Watermelons are loaded with plentiful nutrients, such as vitamin C, pantothenic acid, copper, biotin, vitamin A, and vitamins B6 & B1. Watermelon is processed to manufacture various value-added foods, such as cookies, cakes, juice, jam, cadies, and biscuits. In this review, we discuss pre- and postharvest factors affecting watermelon nutritional concentration and antioxidant profile. Prominent factors comprise genetic and environmental constraints, processing and postharvest storage conditions, chemical treatments, temperature and humidity, packaging, and food processing conditions. This review summarizes the available literature on watermelon processing into different valuable products, pre- and postharvest factors affecting nutritional concentration, and antioxidant activity.
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Lee, Kang Jin, Wank Yu Choi, Gi Young Kim, Suk Won Kang, and Sang Ha Noh. "Internal Quality Estimation of Watermelon by Multiple Acoustic Signal Sensing." Key Engineering Materials 321-323 (October 2006): 1209–12. http://dx.doi.org/10.4028/www.scientific.net/kem.321-323.1209.
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Watermelons are usually sorted by theirs weight and internal quality. Some automated watermelon weight sorters have been developed and operated in watermelon production areas. However, inspection of internal quality of watermelon is still performed by manually. Principal method of identifying internal defect of watermelon is analyzing the percussion sound of watermelon by human experts. Development of non-destructive evaluation technique for internal quality of watermelon is required to reduce human decision errors. The objective of this study was to develop a non-destructive sorting system which can detect internal defect of watermelons. The internal defect evaluation system has a constant-force hitting hammer to generate the acoustic sound, a multi-point sound signal acquiring system, a noise removal circuit, and a signal processing and quality evaluation program. An internal quality prediction model by PLSR (Partial Least Square Regression) was developed by analyzing the percussion sound of watermelons. Using the developed model, the prediction result shows that the overall prediction accuracy was 90.1%, and severely defected watermelons were identified perfectly.
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Tan, Andreas Felix, Mutiara Angelina Manao, Maria Novia Delviyanti, Pricillia Pretty Septy Honesty, and Natalia Diyah Hapsari. "Comparison of Ethanol Levels in Yellow and Red Watermelon Wine." Hydrogen: Jurnal Kependidikan Kimia 12, no. 5 (2024): 929. https://doi.org/10.33394/hjkk.v12i5.11464.
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Watermelon is one of the tropical fruits that has high water and sugar content. However, the selling price of watermelon is still relatively low, and there is limited processing variation. By utilizing the high water and sugar content in watermelon to create an alcoholic beverage, wine is one promising form of innovation. The aim of this research is to determine the difference in alcohol content of wine made from yellow and red watermelon. The samples used in this study were yellow and red watermelons. Yellow and red watermelons fermented with Saccharomyces cerevisiae yeast to transform them into wine. The ethanol content in wine and red watermelons was analyzed using GC-MS instruments. Subsequently, the soluble sugar content, pH, IR spectra, as well as the color, taste, and aroma of the wine also analyzed. The research results show that the average ethanol content of yellow and red watermelon wines is 7.59% and 6.61% respectively. The average soluble sugar content in yellow and red watermelon wines is 8.6% Brix and 12.64% Brix, respectively. The pH value of each wine sample is 4, and the IR spectra of each wine sample indicate the presence of stretching OH groups. In conclusion, red watermelon wine has a lower ethanol content than yellow watermelon wine.
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Yang, Chenshuo, Pingchuan Zhang, Hao Yu, Yang Xue, Wenjie Wang, and Shuquan Xiao. "Development of watermelon picking robot based on AioT." ITM Web of Conferences 77 (2025): 01049. https://doi.org/10.1051/itmconf/20257701049.
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This project integrates 5G, IoT, and AI technologies to develop a watermelon picking robot, aiming to solve the issue of watermelon harvesting in agricultural fields. The robot features a hexapod walking mechanism. By combining machine vision with a fan, it can avoid crushing melon vines. It uses a watermelon maturity - processing algorithm to identify, pick, weigh, and code ripe watermelons. With 5G communication, the robot uploads field operation data to the cloud platform. The Beidou navigation system and A* algorithm enable its autonomous movement in the melon field. This innovation offers an advanced solution for China's watermelon - planting industry and actively contributes to rural revitalization.
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Hong, Suk-Ju, Ahyeong Lee, Sang-Yeon Kim, et al. "X-ray Imaging Assessment of Internal Seed Morphology as a Nondestructive Viability Prediction for Triploid Watermelon Seeds." Journal of the ASABE 66, no. 5 (2023): 1099–108. http://dx.doi.org/10.13031/ja.15563.
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Highlights X-ray imaging techniques were used to assess the internal morphology of triploid watermelon seeds. Structural integrity of triploid watermelon seed was quantified through image-processing and analyzed according to multiple viability classes. Integrity and CNN-based viability prediction models were developed and evaluated for multiple viability criteria. In the integrity analysis and modeling results, there were differences in the correlation between internal seed morphology and viability depending on the condition of the seed lot. Abstract. Watermelon (Citrullus lanatus) is a tropical fruit consumed worldwide in various forms. Triploid watermelons—or seedless watermelons—have remained popular for decades because of the absence of hard seeds and their flavor. However, triploid watermelon seeds have lower viability than diploid watermelon seeds because of their thick seed coats, underdeveloped embryos, and larger internal cavity spaces. This poor viability characteristic of triploid watermelon seed leads to low crop productivity. Therefore, a nondestructive inspection technology is deemed necessary for sorting triploid watermelon seeds. In this study, we assessed the internal morphology of triploid watermelon seeds by applying the X-ray imaging technique to predict seed viability. More specifically, we analyzed the association between the structural integrity and viability of the seeds by X-ray image processing. Furthermore, prediction models based on integrity and convolutional neural networks (CNN) were developed and evaluated for multiple viability criteria and seed lots. As a result, first-grade class seeds were shown to significantly differ from the rest of the classes in terms of integrity. Similarly, the performance of classifying the first-grade class from other classes was the highest among classification criteria in prediction models. Although the CNN model showed better performances than the integrity-based model, seed integrity was considered to be the most important feature even in the CNN model. The CNN model in this study showed accuracies of 73.64%–90.63% depending on the seed lot, suggesting that the correlation between seed internal structure and viability may differ depending on the conditions of the seed lot. Keywords: Deep learning, Seed, Seed integrity, Triploid watermelon, Viability, X-ray.
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Nazimbekova, A. E., D. A. Tlevlessova, and A. E. Kayrbaeva. "Physical and mathematical model of the processes of a device for processing watermelons." Journal of Almaty Technological University, no. 1 (April 10, 2022): 71–80. http://dx.doi.org/10.48184/2304-568x-2022-1-71-80.
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The knowledge of the grinding processes of the pulp of fruits and vegetables is not sufficient. In this article, we examined the processes of destruction, grinding, mixing the pulp of watermelon. The criterion equations of these processes are derived taking into account the indicators of the pulp and peel of the watermelon. The derivation of criteria equations for calculating the characteristics of the processes used in the processing of watermelon fruits is considered. The mechanic-technological basis for calculating and designing machines for processing watermelons for food purposes is outlined. The results of experimental studies to determine the optimal kinematic and structural parameters of these machines are presented. The basic physic mechanical and rheological properties of watermelon fruits are given. One of the tasks set for the researcher was to choose a physical model of the processes of separation of pulp from the crust, destruction, grinding of pulp and mixing of the pulp. The values of these quantities depend both on the kinematic parameters of the dynamic interaction and on the physic mechanical and rheological properties of the fruits of melons. The obtained criteria equations can be used to determine the technological parameters of machines where it is necessary to destroy the fetus with minimal energy costs.
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Efendi, Ayu Mahriza Agustin, Sriani Sriani, and Muhammad Siddik Hasibuan. "Classification of Watermelon Ripeness Levels Using HSV Color Space Transformation and K-Nearest Neighbor Method." Journal of Computer Networks, Architecture and High Performance Computing 6, no. 3 (2024): 934–48. http://dx.doi.org/10.47709/cnahpc.v6i3.3999.
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Watermelons had high appeal due to their sweet taste, refreshing nature, and numerous benefits. However, consumers often faced difficulties in selecting suitable fruit because of the subtle differences between fully ripe and half-ripe watermelons. One important indicator of a watermelon’s ripeness was the yellowish pattern on its skin. In this study, the proposed use of digital image processing methods, specifically the HSV Color Space Transformation, was aimed at extracting watermelon images and employing the K-Nearest Neighbor (K-NN) method to classify them into two categories: "Ripe" and "Half-Ripe." HSV (Hue Saturation Value) was a color extraction method used to convert colors from the RGB model. The Hue component indicated the type of color, Saturation measured the purity of the color, and Value measured the brightness of the color on a scale from 0 to 100%. In this research, the K-Nearest Neighbor (K-NN) method was applied to classify watermelon images based on the extraction of skin color features. This method compared a new image (test data) with training images to determine classification based on the nearest distance with a parameter of k=3. The data used consisted of 120 images, with 92 images used as training data and 28 images as test data. Experimental results showed an accuracy of 89%, with 25 images correctly classified and 3 images misclassified.
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Yelena, Petrenko, Tlevlessova Dinara, Syzdykova Laila, Kuzembayeva Gaukhar, and Abdiyeva Karlygash. "Development of technology for the production of Turkish delight from melon crops on a natural base." Eastern-European Journal of Enterprise Technologies 3, no. 11 (117) (2022): 6–18. https://doi.org/10.15587/1729-4061.2022.258534.
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The reason for the current work is the lack of technology to produce food from the fruits of melon crops, namely oriental sweets like soft sweets, based on processed overripe fruits of melon crops of domestic growth. The rationale for the need for this research work was the demand for the creation of technology for the manufacture of food, a high percentage of unsold substandard melons and watermelons. As well as the lack of the possibility of processing melon crops near the areas of cultivation and manufacturing sweet products at small and medium-sized enterprises. The development of technology to produce sweet meals will have a positive impact on the expansion of the scope of use of the fruits of melon crops. The absence of an established mechanism for processing and marketing overripe fruits brings great losses. In this regard, the issue of finding solutions to new ways of selling melon crops is relevant. The study revealed the possibility of producing Turkish delight from the fruits of watermelon and melon. At the same time, Turkish delight from the pulp of watermelon was more stable than that from melon. The developed oriental sweet product based on the pulp of watermelon outperforms the control sample in all the studied indicators. The mass fraction of fat in the developed product is 0.26 %, which is 0.13 % more than that in raw materials. The mass fraction of protein increased by 0.53 %. In Turkish delight based on watermelon, the carbohydrate content increased by 3.7 times, by 15.1 %. The content of ascorbic acid in watermelon Turkish delight is slightly less, by 7.22 mg/100 g, than that in melon. The developed Turkish delight was stored both under room and refrigeration conditions, the shelf life was 5 days and 21 days, respectively
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Ferdiansyah Putra Manggala, Karina Nine Amalia, and Tri Agustina Nugrahani. "Pemanfaatan Kulit Semangka Menjadi Manisan Guna Menjaga Ketahanan Pangan di Kecamatan Puger Kabupaten Jember." TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat 5, no. 2 (2025): 61–71. https://doi.org/10.36526/tekiba.v5i2.5095.
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This study explores the potentian of watermelon rind processing into sweets as an innovative solution in managing organic waste and improving economic welfare in Mojosari Village, Jember Regency. With a total population of 9.470 people, this village relies on the agricultural sector, where watermelon rind is a waste that is often overlooked. This study identifies the volume of waste, current management practices, and evaluates the environmental impacts and economic benefits of watermelon rind processing. Research methods include surveys, interviews, and observations, followed by watermelon rind processing into sweets. The results show that this processing not only reduces the environmental ipmpact of waste but also opens up new economic opportunities for farmers and farm laborers. Implementation of this model has the potential to improve food security by strengthening local food production systems and reducing dependence on foreign food ingirdients. Recommendations include wide-scale implementation an training for communities on processing techniques an tehir benefits.
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Kurniasari, Leli, Netty Ermawaty, Putri Santika, et al. "Penerapan Konsep Zero Waste pada Pengelolaan Limbah Produksi Benih Semangka (Citrullus lanatus L.) menjadi Produk Olahan Nata de Cucu Pada Kelompok Tani Mayang Jaya." Prima Abdika: Jurnal Pengabdian Masyarakat 5, no. 2 (2025): 266–76. https://doi.org/10.37478/abdika.v5i2.5560.
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Horticultural production in East Java continues to increase each year, particularly in strategic commodities such as chili, shallots, and watermelon. Jember Regency, especially the Mayang District, has become a major center of watermelon production with high productivity. Seputih Village, located in the Mayang District, holds significant potential for horticultural cultivation; however, this potential has not been fully utilized, particularly in the processing of waste from seed production such as the flesh of watermelon and chili, which has so far been discarded. This community service activity aimed to increase the economic value of watermelon waste through training in processing it into value-added food products, namely Nata de Cucu. The program was carried out from October to November 2024 in Seputih Village, involving the State Polytechnic of Jember, five students, the Mayang Jaya Farmers Group, and the local community. The implementation method included several stages: preparation, collection of previous research results, program socialization, technology dissemination through training, and monitoring and evaluation. A training module was developed to assist participants in processing watermelon waste independently, even after the program ends. The results of the activity showed a high level of enthusiasm from the partners, especially from the women farmer group. After the training, there was an 80% increase in the knowledge and skills of the farmers in processing watermelon waste into Nata de Cucu, which was then packaged and labeled. The conclusion of this program indicates a positive response and success in adding economic value to agricultural waste. Further action is needed to expand the utilization of watermelon waste not only as a food product but also as a potential source of renewable energy, considering the large volume of waste produced.
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Ntau, Sri Wahyuni. "Pengaruh Penambahan Sukrosa pada Manisan Kulit Semangka." Gorontalo Agriculture Technology Journal 1, no. 1 (2018): 10. http://dx.doi.org/10.32662/gatj.v1i1.162.
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Skin watermelon is a waste of fruit watermelon that pemanfaatanya as food still low. this study aims to know how to take advantage of the skin watermelon be sweets and find out the influence the addition of sucrose in candied skin watermelon. benefits of this study can optimize waste skin watermelon in order to have the economic value of a high. this study using the method consists of two stages of the first stage of immersion skin watermelon by using the calcium hydroxide, the second phase of boiling skin watermelon using sucrose. engineering data processing using the design of randomized complete (RAL), which consists of three treatment and three replicates. Of the test results organoleptic treatment is best treatment A1 with water content 44,4%, sugar levels 10,27% and vitamin C is 2,41%.Keywords : sucrose, watermelon, skin watermelon
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Alimardanova, Mariam, Dinara Tlevlessova, Laila Syzdykova, Abdieva Karlygash, Yelena Petrenko, and Alexandra Brindyukova. "Trends in the development of the processing of melons and gourds." ScienceRise, no. 1 (February 28, 2023): 35–47. http://dx.doi.org/10.21303/2313-8416.2023.002870.
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The review of equipment for processing and technology of processing melons and gourds is given. Primary processing of gourds has not been industrialized in the CIS countries and abroad until recent years. Theoretical prerequisites for the creation of products based on melon are presented, the issues of rational use of melon for the production of long-term storage products are highlighted. The main physical-mechanical and rheological properties of pumpkin, melon and watermelon fruits are given. The proposed options for equipment and technological lines for the processing of watermelon, melon, pumpkin fruits are presented. The technologies for processing the fruits of watermelon and melon are described.
 The object of research: Melons and gourds, namely processing technology
 Investigated problem: Imperfect technologies for processing melon fruits.
 The main scientific results: systematization of data on the problem of processing melon fruits for food in order to choose a rational way to improve processing technologies.
 The area of practical use of the research results: The bottom line is the developed technologies
 Innovative technological product: technology for processing gourds.
 Scope of the technological innovative product: food industry (Food production).
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Alimardanova, Mariam, Dinara Tlevlessova, Laila Syzdykova, Abdieva Karlygash, Yelena Petrenko, and Alexandra Brindyukova. "Trends in the development of the processing of melons and gourds." ScienceRise, no. 1 (February 28, 2023): 35–47. https://doi.org/10.21303/2313-8416.2023.002870.
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The review of equipment for processing and technology of processing melons and gourds is given. Primary processing of gourds has not been industrialized in the CIS countries and abroad until recent years. Theoretical prerequisites for the creation of products based on melon are presented, the issues of rational use of melon for the production of long-term storage products are highlighted. The main physical-mechanical and rheological properties of pumpkin, melon and watermelon fruits are given. The proposed options for equipment and technological lines for the processing of watermelon, melon, pumpkin fruits are presented. The technologies for processing the fruits of watermelon and melon are described. The object of research: Melons and gourds, namely processing technology Investigated problem: Imperfect technologies for processing melon fruits. The main scientific results: systematization of data on the problem of processing melon fruits for food in order to choose a rational way to improve processing technologies. The area of practical use of the research results: The bottom line is the developed technologies Innovative technological product: technology for processing gourds. Scope of the technological innovative product: food industry (Food production).
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Oikonomakos, Ioannis P., Niels O. Maness, Donna Chrz, William McGlynn, and Penelope Perkins-Veazie. "(43) Maturity Influences Lycopene Segregation during Filtration Processing of Red-fleshed Watermelons." HortScience 40, no. 4 (2005): 1030A—1030. http://dx.doi.org/10.21273/hortsci.40.4.1030a.
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Lycopene from ground watermelon flesh can be segregated between filtrate and filter cake by coarse filtration. Low speed centrifugation of the filtrate can further segregate filtrate lycopene between an easily recoverable precipitated high lycopene pellet and a serum. Lycopene in watermelon flesh increases steadily during maturation and remains constant, or slightly decreases in overripe melons. This study was conducted to document the effect of melon maturity on lycopene segregation during filtration/centrifugal processing. Flesh of three seedless watermelon cultivars was ground and filtered through two layers of Miracloth. Filter cakes were rinsed with water and filtrates were centrifuged at 3500 g to precipitate lycopene. Centrifugal recovery of lycopene from filtrates was about the same for undermature and mature melons (50% to 70%), but was much lower for overripe melons (35% to 45%). This decline in recoverable lycopene from overripe melons could be negated if ground flesh was heated to 60 or 85 °C prior to filtration. Lycopene from preheated flesh segregated predominately into the filter cake for all three maturity groupings. The interaction between melon maturity and pre-filtration heating will be evaluated and integrated into a potential watermelon lycopene production system.
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Jati, Ignasius Radix AP, Nicolas Hadisaputra, Erni Setijawaty, and Rachel Meiliawati Yoshari. "Aplikasi enkapsulan hydroxy propyl methyl cellulose dan gum arab pada pembuatan bubuk semangka." Agrointek : Jurnal Teknologi Industri Pertanian 17, no. 4 (2023): 896–907. http://dx.doi.org/10.21107/agrointek.v17i4.17231.
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Watermelon is a widely produced fruit in Indonesia. Abundant production and limited utilization make watermelons susceptible to quality loss and damage. Watermelon can be processed into powder to expand the variety of processing and reduce post-harvest losses. Various drying methods can be carried out, while a cabinet dryer at a temperature of 60-65 °C for 6 hours is considered the simplest method. Moreover, encapsulants such as hydroxy propyl methyl cellulose (HPMC) and gum arabic can be added. This study aims to apply different encapsulants in the watermelon powder manufacturing process and evaluate their effect on the physicochemical properties of the watermelon powder. A nested factorial randomized block design was used. The nest factor is the type of encapsulant, while the concentration is the nesting factor. The difference in concentration was 2.5 %, 5 % and 7.5 % for both HPMC and gum arabic. Each treatment was repeated four times. Watermelon powder quality parameters evaluated were moisture content, hygroscopicity, total phenol, antioxidant activity, color, and pH. ANOVA with = 5 % was implemented for statistical analysis and continued with Duncan's Multiple Range Test if a significant difference was observed. The increasing concentration of gum arabic increased the water content (2.19-3.42 %). While hygroscopicity decreased (21.84-17.33 %), total phenol decreased from 1370.91 to 765.23 mg GAE/kg sample. The antioxidant activity of the sample using the DPPH method was decreased (89.29-52.90 %). The use of gum arabic can maintain the red color of powder and the pH in the range of 5.39-5.57. On the other hand, HPMC application can reduce water content (3.32-2.15 %), hygroscopicity level 23.53-17.17 %; total phenol 1172.05-539.09 mg GAE/kg; antioxidant activity 65.88-29.54 %. The HPMC can maintain the red color of powder and increase the pH (5.83-6.30).
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Sepmita, Ni Wayan, Yudi Ferrianta, and Muhammad Fauzi. "Analysis of Allocative Efficiency of Watermelon Farming in Kapuas Regency, Central Kalimantan Province." European Journal of Agriculture and Food Sciences 6, no. 4 (2024): 41–47. http://dx.doi.org/10.24018/ejfood.2024.6.4.837.
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The objective of this research is to analyze the costs, revenues, and profits of watermelon farming, to examine the impact of the use of production factors in watermelon farming, and to evaluate the allocative efficiency level of watermelon farming in Kapuas Regency, Central Kalimantan Province. The population of this research consists of 113 farmers, from which 55 were selected using simple random sampling techniques. The data processing method used to analyze the costs, revenues, and profits of watermelon farming includes using a multiple linear regression model, specifically the Cobb-Douglas function type. Additionally, to analyze the allocative efficiency of production factors used by farmers in watermelon farming, the comparison of a production factor’s Marginal Product Value (MPVx) with the price of the production factor (Px) is set to be equal to 1. Based on the results of the research and data processing, the average revenue obtained from watermelon farming in Kapuas Regency is IDR 75,619,181.82 per farm, and the average profit earned by watermelon farmers is IDR 45,541,259 per farm. The statistical test results of the Cobb-Douglas production function show that collectively (simultaneously), the production factors (land area, number of seeds, organic fertilizer, inorganic fertilizer, pesticides, and labor) significantly affect watermelon production. However, the partial test results indicate that the production factors of land area, seeds, organic fertilizer, inorganic fertilizer, and labor significantly affect watermelon production, except for the production factor of pesticides. The statistical test results for allocative efficiency (price efficiency) show that three production factors, namely organic fertilizer, labor, and pesticides, are used efficiently, meaning the marginal product equals the price of the production factor. The use of land area, seeds, and inorganic fertilizer is not yet efficient and needs to be increased to reach an efficient point.
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Zhumalieva, G. E., G. S. Aktokalova, and D. B. Muratkhanov. "Watermelon and pumpkin puree." Journal of Almaty Technological University, no. 2 (June 30, 2023): 47–54. http://dx.doi.org/10.48184/2304-568x-2023-2-47-54.
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Currently, the processing of melons is not fully established. In the country, 60% of melons are sent for sale fresh, 1% of melons are processed, the rest remains in an unusable condition in the fields. To solve this problem, the production of products obtained by processing melons is of great importance. One of these products is mashed potatoes. Puree is a product of high nutritional value obtained by heat treatment of fruits and vegetables. The article discusses the technology and recipe for the preparation of 4 types of watermelon and pumpkin puree with high nutritional value. These are: 1 option – watermelon puree (control), 2 option – pumpkin puree (control), 3 option – watermelon and pumpkin puree, 4 option – pumpkin puree, watermelon puree, rosehip tinctures and carrot. The finished products were subjected to organoleptic, physico-chemical evaluation. According to the "evaluation" of the finished puree, the experts evaluated the organoleptic parameters: appearance, taste, smell, consistency and colour. All 4 variants did not exceed the established indicator for organoleptic, physico-chemical parameters. According to the results of the study, the 4th version of the puree, made from pumpkin, watermelon, rosehip tincture and carrots, was rated most preferable due to the maximum average score for organoleptic indicators and not exceeding the established indicator for physicochemical parameters.
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Liu, Ye, Huanlu Song, Xiao Yang, and Congcong He. "Influence of multiple environmental factors on the quality and flavor of watermelon juice." RSC Advances 9, no. 27 (2019): 15289–97. http://dx.doi.org/10.1039/c9ra01533g.
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Chomanov, Urishbai Chomanovich, Gulzhan Yeralievna Zhumaliyeva, Gulnara Sundetbayevna Aktokalova, Gaziza Turdalievna Zhumaliyeva, Dulat Bolatuly Muratkhanov, and Marzhan Amangeldievna Idayatova. "Production of Nutrient-Rich Watermelon-Based Juices." Хранение и переработка сельхозсырья, no. 4 (August 12, 2023): 32–44. https://doi.org/10.36107/spfp.2023.4.408.
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Introduction: Watermelon and pumpkin are traditional melon crops cultivated in Kazakhstan and many countries worldwide. The recent decade has seen an increase in the production and consumption of melon crops due to growing consumer interest in healthy eating. There is a significant demand for watermelon juice production, not only because of its organoleptic properties like color, taste, and aroma, but also due to significant bioactive compounds such as carotenoids (lycopene), flavonoids, phenolic compounds, amino acids, and vitamins. Utilizing local melon crops to develop new types of mixed juices is a relevant and promising direction.Purpose: To develop a recipe for the production of mixed juice based on melon crops (watermelon).Materials and Methods: The objects of study were mixed juices based on watermelon juice. The obtained watermelon juice samples were characterized by nutritional value, determined amino acid composition, and vitamin and mineral content. Organoleptic, physicochemical, and microbiological indicators of the juices were studied.Results: A recipe for mixed juice based on watermelon was developed using apple, pumpkin juices, and diffusion juice of rose hips. Organoleptic, physicochemical, and microbiological indicators of the juices were studied. The juice samples have original organoleptic indicators, a uniform consistency, a harmonious, well-balanced taste, and a bright color. Physicochemical research showed that the titratable acidity of the analyzed juices is within 0.9-1.9 mmol H+/100 g, active acidity - 3.9-4.3 pH units. Yeast and total microbial counts are within sanitary standards and regulations, molds and coliforms not detected. Adding rosehip juice positively affects the content of vitamins C, B1, and B3, increasing by 47%, 14%, 23% respectively. Besides vitamins, mixing juices also significantly increases the content of arginine, methionine, proline, and magnesium.Conclusions: As a result of the conducted research, a recipe for mixed juice based on watermelon with the addition of pumpkin juice and diffusion rosehip juice was developed. The mixed juice is a valuable source of bioactive compounds, providing a refreshing and strengthening effect on the body. Watermelon processing will solve the problem of processing melon raw materials and expand the range of domestic beverages with high nutritional and biological value.
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Shankara Swamy, J., and A. K. Banik. "Processing and quality evaluation of blended guava watermelon squash." Journal of Applied Horticulture 16, no. 01 (2014): 66–70. http://dx.doi.org/10.37855/jah.2014.v16i01.11.
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Bhattacharjee, Chiranjit, V. K. Saxena, and Suman Dutta. "Novel thermal and non-thermal processing of watermelon juice." Trends in Food Science & Technology 93 (November 2019): 234–43. http://dx.doi.org/10.1016/j.tifs.2019.09.015.
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Galichkina, E. A., M. V. Bykova, S. M. Nadezhkin, and N. V. Tsirulnikova. "The effectiveness of the use of various types of fertilizers and methods of their application in the cultivation of watermelon." Vegetable crops of Russia, no. 5 (October 14, 2021): 49–53. http://dx.doi.org/10.18619/2072-9146-2021-5-49-53.
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Relevance. The Volgograd region has a number of factors necessary for the cultivation of melons and gourds. The development of new varieties and hybrids of watermelon should involve the development of varietal agricultural techniques that would allow realizing the genetic potential of the variety. Therefore, the development of new methods of cultivation technologies that allow obtaining guaranteed fruit yields without reducing the quality of table watermelon products in the dry-steppe Trans-Volga region is relevant and timely.Material and methodology. The object of research is a watermelon, cultivar Zemlyanin. New types of water-soluble fertilizers – B and Fe chelates, and the Vegetable Akvarin were studied, by using them for soaking seeds before sowing and processing plants during the growing season.Results. The use of chelates B and Fe in the technology of growing watermelon, as well as the Akvarin, is an effective method for obtaining guaranteed yields. The use of water-soluble fertilizers, with various methods of their use, provided an increase in the yield of watermelon by 1.6-8.3 t/ha, or by 6.9-35.9% in comparison with the control (option without treatments). The largest fruits were obtained in variants of chelate B and the Vegetable Akvarin (processing of plants) – 6.8 kg. Comparative analysis of the biochemical composition of the fruits showed that water-soluble chelated fertilizers do not have a negative effect on the accumulation of nitrates. Studies have revealed the positive effect of water-soluble micronutrient fertilizers on improving the quality of fruits, which was manifested in the growth of the content of vitamin C and sugars.
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Galichkina, E. A., M. V. Bykova, S. M. Nadezhkin, and N. V. Tsirulnikova. "The effectiveness of the use of various types of fertilizers and methods of their application in the cultivation of watermelon." Vegetable crops of Russia, no. 5 (October 14, 2021): 49–53. http://dx.doi.org/10.18619/2072-9146-2021-5-49-53.
Full textAbstract:
Relevance. The Volgograd region has a number of factors necessary for the cultivation of melons and gourds. The development of new varieties and hybrids of watermelon should involve the development of varietal agricultural techniques that would allow realizing the genetic potential of the variety. Therefore, the development of new methods of cultivation technologies that allow obtaining guaranteed fruit yields without reducing the quality of table watermelon products in the dry-steppe Trans-Volga region is relevant and timely.Material and methodology. The object of research is a watermelon, cultivar Zemlyanin. New types of water-soluble fertilizers – B and Fe chelates, and the Vegetable Akvarin were studied, by using them for soaking seeds before sowing and processing plants during the growing season.Results. The use of chelates B and Fe in the technology of growing watermelon, as well as the Akvarin, is an effective method for obtaining guaranteed yields. The use of water-soluble fertilizers, with various methods of their use, provided an increase in the yield of watermelon by 1.6-8.3 t/ha, or by 6.9-35.9% in comparison with the control (option without treatments). The largest fruits were obtained in variants of chelate B and the Vegetable Akvarin (processing of plants) – 6.8 kg. Comparative analysis of the biochemical composition of the fruits showed that water-soluble chelated fertilizers do not have a negative effect on the accumulation of nitrates. Studies have revealed the positive effect of water-soluble micronutrient fertilizers on improving the quality of fruits, which was manifested in the growth of the content of vitamin C and sugars.
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Zhumalieva, Gulzhan, Urishbai Chomanov, Gulnara Aktokalova, Nurzhan Tultabayev, Rabiga Kasymbek, and Mukhtar Tultabayev. "Development of a highly efficient plant for separating the peel from the pulp of melons." Eastern-European Journal of Enterprise Technologies 3, no. 11 (123) (2023): 16–23. http://dx.doi.org/10.15587/1729-4061.2023.281285.
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The object of study is the development of an installation for separating the peel of melon crops (watermelon, pumpkin) for their further processing. The peel of melons contains important compounds such as minerals, polyunsaturated fatty acids, tocopherols, polyphenols, carotenoids and phytosterols. The peel of watermelon and pumpkin make up a fairly significant proportion of the fruit, varying in watermelon from 15 % to 40 %, pumpkin 5‒20 %, of the total mass of various commercial varieties, which are usually discarded as by-products after commercial processing. Thus, the peel remains a massive by-product, the most important among agri-food waste, due to the content of natural antioxidants and various other nutrients in them. However, the industrial use of watermelon and pumpkin peel is complicated by the lack of an effective technique for separating melon crops from the peel. Therefore, research on the development of an installation for separating the peel of melons (watermelon, pumpkin) is relevant. The developed installations for separating the pulp from the peel of melons have a number of disadvantages, Therefore, it seems relevant to develop an installation for separating the peel of melons. The developed installation has a number of advantages in comparison with analogues. For example, low knife wear is ensured due to the fact that when cutting the fruit, the cutting force is distributed along the entire length of the knife. The simplicity of the design and reduced loads on the cutting tool, as well as the effective design of the knife in the form of a hemisphere ensures maximum removal of pulp from the peel
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Ilpimayanti, Ilpimayanti, Ezi Anggraini, Anni Farqidah, and Rahmi Holinesti. "Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam." Jurnal Pendidikan Tata Boga dan Teknologi 5, no. 2 (2024): 388. http://dx.doi.org/10.24036/jptbt.v5i3.16859.
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Jam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, < f table. While in the quality of mudsh texture in the smear Ho is rejected because f count> f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albedo
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Navida, Maham, Muhammad Nadeem, Tahir Mahmood Qureshi, et al. "The Synergistic Effects of Sonication and Microwave Processing on the Physicochemical Properties and Phytochemicals of Watermelon (Citrullus lanatus) Juice." Agriculture 12, no. 9 (2022): 1434. http://dx.doi.org/10.3390/agriculture12091434.
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In recent years, consumers have increasingly demanded nutritious, healthy, and fresh-like food products with high organoleptic quality. Watermelon is rich in water, which is 92% mandatory for body functioning, and contains several vitamins, amino acids, antioxidants, carotenoids, and lycopenes with various health benefits. The present study examines the combined effect of ultrasound (US) and microwave (MW) on the physico-chemical and phytochemicals of watermelon juice during storage (up to 120 days). Sonication was employed for different time intervals, particularly from 2 to 8 min at 20 kHz frequency and 525 W power, while microwave was applied at two different time intervals (1 min 50 s and 2 min) at 1000 W power and a frequency of 2450 MHz. The product was stored at 4 °C up to 120 days for further examination. Our results revealed that treatment T5 (10 min ultrasound & 1 min 50 s microwave) manifested the maximum cloud value (3.00), acidity (0.15%), vitamin C content (202.67 mg/100 mL), phenolics (852.57 mgGAE/100 mL), flavonoids (1970.9 µg CE/100 mL), and total antioxidant activity (8650.3 µg equivalent of ascorbic acid/mL of juice). Sonication in combination with microwave proved to be an efficient technique for increasing the antioxidant potential of watermelon juice. Thus, US and MW treatments may be incorporated for enhancing the phytochemical release and shelf life of watermelon juice.
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Mehra, Manika, Ankur Ojha, Murlidhar Meghwal, Komal Chauhan, and Sunil Pareek. "Physical, nutritional, functional, and thermal properties of muskmelon (Cucumis melo L.) and watermelon (Citrullus lanatus L.) seeds and flours." Journal of Applied Horticulture 25, no. 02 (2023): 123–29. http://dx.doi.org/10.37855/jah.2023.v25i02.22.
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Food sustainability and waste reduction have gained considerable importance in recent years. Despite being rich in nutrients and functional characteristics, by-products like seeds from fruits remain underutilized. The decorticated seeds and seeds flour of muskmelon and watermelon were analyzed for their physical, nutritional, functional, and thermal properties to aid in designing systems for storage, processing, and incorporation as functional ingredients in food products. Standard methods estimated the seeds’ dimensional, frictional, gravimetric, nutritional, and functional properties. The seeds’ flour was defatted to assess thermal properties using the DSC (Differential Scanning Calorimetry). The seeds of muskmelon and watermelon were rich in proteins (29.21 %, 29.56 %) and fats (39.07 %, 44.31 %), respectively. Both the seeds’ flour exhibited a similar range of porosity (68.8 %). The static coefficient of friction (0.78) was the highest for thermocol among all tested surfaces for both seeds. The foaming capacity (39.39 %) and oil absorption capacity (1.26 g/g) of muskmelon seeds flour were higher than watermelon seeds flour (36.36 % and 1.00 g/g, respectively). The thermal denaturation temperature of defatted watermelon seeds flour (66.4 °C) was higher than defatted muskmelon seeds flour (63.8 °C). Reports on these seeds’ properties, especially the thermal properties of seed flour, are very scarce. This research work would aid in effectively utilizing seeds and their flours as functional ingredients in the food processing industry.
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Galichkina, E. A., and S. M. Nadezhkin. "The effect of water-soluble fertilizers on the yield and biochemical composition of table watermelon of medium and late ripening." Vegetable crops of Russia, no. 1 (February 16, 2023): 69–74. http://dx.doi.org/10.18619/2072-9146-2023-1-69-74.
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Relevance. The nutritional value of gourds is quite high and is of great importance in the life of the human body. A significant point in modern melon growing is to increase yields without reducing the quality of the products obtained. Therefore, it is necessary to develop new methods of cultivation technologies that allow obtaining stable fruit yields without reducing the quality of table watermelon products of different ripeness groups, in the climatic conditions of the Volgograd region.Material and methodology. The object of research is a watermelon of medium ripening, variety Zemlyanin, and late ripening, variety Kholodok. We studied new types of water-soluble fertilizers Fe chelate, as well as Vegetable Aquarin, by using them for soaking seeds before sowing and processing plants during the growing season.Results. The use of chelated fertilizers in the technology of growing table watermelon of medium and late ripening is an effective technique for obtaining stable yields. The use of water-soluble fertilizers, with various methods of their use, provided an increase in the yield of Zemlyanin watermelon by 2.7-27.8%, and Kholodok watermelon by 2-22.4% in comparison with the control (without treatments). The largest fruits were obtained in the variant Aquarin vegetable (plant processing) Zemlyanin variety - 6.8 kg and Kholodok variety - 8.4 kg. A comparative analysis of the biochemical composition of fruits showed that water-soluble chelate fertilizers do not have a negative effect on the accumulation of nitrates in varieties of medium and late ripening. As a result of research, a positive effect of water-soluble micronutrient fertilizers has been revealed on improving the quality of fruits, which increased the content of ascorbic acid and sugars.
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Koleboshina, Tatyana G., Elena A. Varivoda, and Olga G. Verbitskaya. "Bioenergetic efficiency of cultivation of watermelon depending on agricultural practices." Vegetable crops of Russia, no. 4 (September 7, 2019): 68–71. http://dx.doi.org/10.18619/2072-9146-2019-4-68-71.
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RelevanceThe relevance of the bioenergy assessment follows from the requirements of modern production: energy saving per unit of output.MethodsThe article presents the data of bioenergy evaluation of the use of table predecessors, types of fertilizers and growth regulators in the technology of watermelon cultivation.ResultsThe results of studies have shown that from the energy point of view, the proposed methods of cultivation of watermelon, are effective, because the coefficient of energy efficiency in all the studied variants is more than one. Studies have revealed the advantage of a layer of perennial grasses as a precursor to watermelon: CEE – 2.55 at its values according to the predecessor of winter rye – 1.70. The use of mineral fertilizers dose N60P90K60 in rain conditions leads to a significant increase in energy consumption of commercial products, 1.7 times more in the formation of perennial grasses and 1.3 times more than the predecessor of winter rye. A decrease in the CEE and an increase in the cost of total energy and energy intensity of 1 ton of products using manure 27 t / ha in relation to mineral fertilizers. Comparative energy analysis showed high efficiency of using water-soluble fertilizers and growth regulators for soaking seeds and processing of vegetating plants in watermelon cultivation. The use of these agricultural practices can reduce the energy costs of total energy by 70-79% compared with the introduction of mineral fertilizers dose N60P90K60, with an increase in the energy efficiency coefficient from 1.54 to 2.68-2.77. As shown by calculations from the energy point of view, the best was the reception of cultivation of watermelon table using for seed soaking and processing plants in vegetation water-soluble fertilizer master special with the addition of growth regulator megapol, the value of the EPS was amounted to 2.99, which is 7.9% and 11.5% more in comparison with potassium Humate and Ribav-extra, respectively.
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Tlevlessova, D. A., E. A. Petrenko, L. L. Ginoyan, N. T. Abraimov, and B. S. Sansyzbaev. "RESEARCH OF THE QUALITY OF SWEET PRODUCTS BASED ON WATERMELON PULP." Mechanics and Technologies, no. 3 (September 30, 2024): 140–50. http://dx.doi.org/10.55956/uirb7141.
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The possibility of using the pulp of the fruits of the melon culture "Watermelon" as the main ingredient for the production of the sweet gelled product "Watermelon Caviar" using the spherification method is considered. The plant reserves of melons and melons in the Republic of Kazakhstan significantly exceed in volume all possible ways of their sale. The lack of an established mechanism for marketing the grown crop volume, enterprises for processing fruits and producing products based on them gives rise to a colossal problem – overproduction of melons. Enormous volumes of fruits do not participate in the country’s trade turnover and cause losses to the country’s economy. During the study, a series of full-factorial analyzes were carried out to identify the optimal recipe and processing modes for fruits; the variable factors chosen were: gelling agent (gelatin, agar-agar), the amount of gelling agent, the amount of lemon juice, and the molding temperature of watermelon caviar. Based on the results of organoleptic analysis, it was found that the gelling agent gelatin is more favorable in this recipe than agar-agar. The mass of the gelling agent and lemon juice is 10 g of each ingredient per 100 g of raw material, and 5 g of honey is added to the gelled mass to give it a sweet taste. The most favorable temperature of the gelled mass for molding caviar is 40°C. The results of organoleptic, chemical and microbiological analyzes of an experimental sample of watermelon caviar confirmed the competitiveness of this product. The introduction of the developed technology for the production of watermelon caviar will significantly reduce the percentage of waste from the production of melons and melons in the Republic of Kazakhstan.
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Koc, Ali Bulent. "Determination of watermelon volume using ellipsoid approximation and image processing." Postharvest Biology and Technology 45, no. 3 (2007): 366–71. http://dx.doi.org/10.1016/j.postharvbio.2007.03.010.
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Japu, JA, S. Ahmed, MA Hossain, T. Ahmed, and MS Ali. "Dietary Composition and Functional Properties of Selected Watermelon Seeds Available in Bangladesh." SAARC Journal of Agriculture 19, no. 2 (2022): 233–43. http://dx.doi.org/10.3329/sja.v19i2.57684.
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This study was carried out to investigate the nutritional composition and functional properties of two varieties of watermelon seeds and compare these properties between these seeds for harnessing them for consumption as food. The dried seeds of the two types of watermelon were evaluated by using a standard method for different characteristics such as nutritional, phytochemical and functional properties to perceive the potential benefits of that seed. The result of nutritional composition and phytochemical compound analysis obtained for the two varieties (Crimson red and Charleston gray) of watermelon seed indicated that both varieties of watermelon seed were rich in energy (469.60±0.01Kcal/100g, 408.85±0.01Kcal/100g), crude fat (36.61±0.01%, 30.65±0.01%), crude protein (27.21±0.01%, 22.51±0.01%), fiber (21.55±0.01, 29.85±0.01%) and phytochemical compound such as crude alkaloid (14.05±0.006%, 10.56±0.006%) respectively. The study result showed that, the crude fat, crude protein, energy and crude alkaloid were found to be high in the amount in the Crimson red seed than Charleston gray seed. Whereas the crude fiber was the high amount in the Charleston gray seed compared to the Crimson red seed. Functional properties may impact the behavior of food protein during processing, formulation and storage. The functional properties such as water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam activity, and foam stability were analysed of two varieties of watermelon seeds. The present research study revealed that both the two varieties of watermelon seed are characterized with good functional properties which indicate that the watermelon seeds can be incorporated in the formulation of food for consumption and use for industrial purposes. SAARC J. Agric., 19(2): 233-243 (2021)
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Fajri, Siti Rabiatul, Titi Laily Hajiriah, Nurul Fajri, et al. "Pemberdayaan Perempuan Melalui Pelatihan Life Skills Berbasis Agrobisnis di Desa Gapura Kabupaten Lombok Tengah NTB." Jurnal Pengabdian UNDIKMA 5, no. 3 (2024): 511. http://dx.doi.org/10.33394/jpu.v5i3.11326.
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This service activity aims to improve women's life skills in processing the potential of the village, namely watermelon into an agribusiness product that has a high economic selling value. The method of implementing this service uses training with target partners, namely housewives, and women of productive age in Gapura village, Central Lombok Regency, NTB. The results of this service show that this activity could improve the ability and skills of the people of Gapura Village to process watermelon into products with more selling value, namely watermelon peel and jelly candy. In addition, this activity could increase the knowledge of Gapura Village women to process agricultural products based on agribusiness. Based on the results of the evaluation, most of the partners responded that this training was very useful in improving life skills by obtaining a percentage of 55%.
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Matthew, Olajumoke Josephine, Abubakar Ndaman Saidu, Ali Audu Jigam, and Ocheme Boniface Ocheme. "A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour." AROC in Food and Nutrition 01, no. 01 (2021): 22–30. http://dx.doi.org/10.53858/arocfn01012230.
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Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p<0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p<0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p<0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p>0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods
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Perkins-Veazie, P., J. K. Collins, M. Siddiq, and K. Dolan. "JUICE AND CAROTENOID YIELD FROM PROCESSED WATERMELON." HortScience 41, no. 3 (2006): 518E—518. http://dx.doi.org/10.21273/hortsci.41.3.518e.
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Most watermelon in the U.S. is consumed fresh. Development of value-added products from watermelon is desirable for new market niches, and provides alternative markets for fruit that are cosmetically undesirable for the fresh market. The objective of this experiment was to determine if different processing techniques changed the lycopene and quality aspects of juices and concentrates. Watermelon flesh was macerated, followed by holding at room temperature (no heat) or heating to 50 °C. Macerate was then placed in a hydraulic press to obtain juice. Adding heat to macerate increased juice yield by 1% to 2% and increased lycopene content by 1 to 2 mg·kg–1. The residual pomace (waste from juicing) also contained lycopene, about 110% of that found in the juice, or 10% from the original macerate. In a second experiment, juice was subjected to pasteurization, which caused a slight loss of lycopene and beta-carotene compared to the unpasteurized juice. In a third study, juice was concentrated to 42 °Brix using either 40 or 50 °C heat treatments, followed by pasteurization. Heating juice to 50 °C concentrated the lycopene by 17% compared to heating to 40 °C. Pasteurization increased the lycopene content of the 40 °C concentrate by 10% but not of the 50 °C concentrate. In summary, the addition of heat at various steps during processing and pastuerization of watermelon concentrated but did not degrade lycopene. Additionally, the residual pomace created from juice manufacturing is a concentrated source of carotenoids and may have potential use as a value added nutraceutical product.
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Setiyoko, Agus, and Soraya Kusuma Putri. "The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour." Journal of Agri-Food Science and Technology 4, no. 2 (2024): 49–58. http://dx.doi.org/10.12928/jafost.v4i2.9088.
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The fruit's rind is one of the natural waste products that can support nutrients like carbohydrates, proteins, and lipids. Reused rind contributes significantly to the effective handling of this fruit's byproduct. Processing watermelon rind into powder by lowering water content and activity is an alternative to extending its shelf life. The flour form is easier and more suitable for application in multiple processing food products such as snacks, beverages, bread, and pasta. The focus of this study was to verify the optimal state for foam mat drying using concentrations of foaming agent in the form of egg albumin (10, 15, 20), foam stabilizer in the form of CMC with concentrations of 1 %, and whipping time (5, 7, and 9 minutes) on for bulk density, WSI, hygroscopicity, L* value, a* value, b* value of total phenol and antioxidants activity, and the maximum antioxidant content of watermelon albedo flour using Completely Randomized design with 2 factorial resulting in nine treatments with three replications. Based on the outcome, the bulk density of the resulting watermelon albedo flour ranges from 0.25-0.50 gr/cm-3 and 0.11-0.26%. of WSI; 22.63-28.18g/100g-1 of hygroscopicity; 1.92-4.67% of total phenol; 47.48-66.59% of L*value; 3.74-6.11% of a*value; 5.47-16.08% of b*values and 6.80- 25.26% RSa of antioxidants activity. The best treatment for antioxidant activity was 25.26% RSA using 10% of the foaming agent and whipping time in 9 minutes. These findings have implications for the food industry because they suggest that treatments can influence the properties of watermelon albedo flour.
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Angraini, Ezi, Fitri Eriyanti, Elida Elida, and Yuliarti Yuliarti. "PENDAMPINGAN PENGELOLAAN DAN MANAJERIAL UMKM USAHA NATA DE CITRULLUS DAN OLAHAN LAINNYA DARI SEMANGKA AFKIR DI NAGARI KAPELGAM PESISIR SELATAN." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 6, no. 1 (2022): 76. http://dx.doi.org/10.25077/logista.6.1.76-81.2022.
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Pada tahun sebelumnya yaitu 2020 tim pengabdian masyarakat UNP telah memberikan pelatihan kepada para isteri petani semangka tentang pengolahan semangka afkir menjadi beberapa produk makanan dan minuman seperti Nata de Citrullus dan olahan lainnya yaitu selai, sirup, permen jely dan puding yang bahan dasarnya adalah semangka afkir. Seiring waktu berjalan, beberapa bulan belakangan ini sudah dilakukan evaluasi terhadap pengabdian tahun 2020 yang lalu, ternyata ada respon yang baik dari para ibu-ibu isteri petani semangka tersebut yakni para ibu tersebut mempunyai keinginan yang kuat untuk secara kontinu memproduksiny. Dari 25 orang yang kami latih ditahun 2020 ada sekitar 15 orang benar-benar serius untuk menekuni usaha dibidang pengolahan semangka afkir ini dan mereka juga sudah mencoba membuat kelompok kecil UMKM, namun sampai saat ini usahanya belum berjalan dengan lancar dikarenakan 1) minimnya modal untuk melengkapi peralatan usaha 2). kurangnya pengetahuan tentang managemen pengelolaan usaha dan managemen pemasaran serta packaging produk. 3) masih rendahnya jiwa enterpreneurship. Target yang dicapai pada program ini adalah peningkatan kewirausahaan dan daya saing kelompok petani, peningkatan kapasitas produksi dan perluasan pemasaran produk olahan semangka afkir. Harapannya olahan semangka afkir ini dapat dijadikan icon nagari Kapelgam, dan produk ini bisa dijadikan oleh-oleh khas dari Pesisir Selatan yang nantinya bisa dijual ditempat objek-objek pariwisata Pesisir Selatan seperti : di Jembatan Akar - Bayang, Carocok Painan, Wisata Bahari Kawasan Mandeh dan objek wisata lainnya serta target jangka panjangnya bisa didistribusikan di seluruh indonesia .
 Kata kunci: Pendampingan, managerial, UMKM, Afkir, Kapelgam
 ABSTRACT
 In the previous year, 2020, the UNP community service team had provided training to the wives of watermelon farmers on processing rejected watermelons into several food and beverage products such as Nata de Citrullus and other preparations, namely jam, syrup, jelly candy and pudding, the basic ingredients of which were rejected watermelon. Of the 25 people we trained in 2020, there are around 15 people who are really serious about pursuing this business in the field of processing this rejected watermelon and they have also tried to create a small group of MSMEs, but until now their business has not run smoothly due to 1) lack of capital to complete business equipment 2). lack of knowledge about business management and marketing management and product packaging. 3) the spirit of entrepreneurship is still low. The targets achieved in this program are increasing entrepreneurship and competitiveness of farmer groups, increasing production capacity and expanding marketing of processed watermelon products. It is hoped that this rejected watermelon can be used as an icon of the Kapelgam village, and this product can be used as a typical souvenir from the South Coast which can later be sold at South Coast tourism objects such as: at the Akar-Bayang Bridge, Carocok Painan, Mandeh Marine Tourism and other tourist objects and long-term targets can be distributed throughout Indonesia. 
 Keywords: Mentoring, managerial, UMKM, Afkir, Kapelgam
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Adda, Samuel Amachundi, Ibeabuchi Benjamin Nwaogwugwgu, and Adi Wama. "Detection of cucumber and watermelon diseases based on image processing techniques using K-means algorithm." International Journal of Multidisciplinary Research and Growth Evaluation 4, no. 6 (2023): 38–46. http://dx.doi.org/10.54660/.ijmrge.2023.4.6.38-46.
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Agriculture in Nigeria is a branch of its economy providing employment for over 70% of its population and contributing about 41% to it gross domestic production (GDP). Nigeria’s wide range of climate variations allows it to produce a variety of food and cash crops. Cucumber/watermelon is among the few varieties of fruits and vegetables produced in the country. The need for steady monitoring of the plants is necessary to detect and control the spread of its diseases. Common practices for detecting these plants diseases are mostly based on direct observation of the affected plant, which are sometimes erroneous. Laboratory analysis can also be used for plant diseases detection but mostly costly and time consuming. Digital image processing can identify and grade the diseases in cucumber/watermelon. This will aid in describing and predicting the performance of the said cultivated crops, hence increasing the production yield. Although, official disease recognition is a responsibility of professional agriculturists, low-cost observation and computational assisted diagnosis can effectively help in the recognition of a plant disease in its early stages. The application software was designed based on Object Oriented System Analysis and Design Methodology while UML was used to model the system; MATLAB was used in designing the front-end and the database is MYSQL Server. The developed system works efficiently and can successfully detect and classify the specified diseases in cucumber/watermelon with a precision between 92% and 98%.
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Fonseca, Jorge M., James W. Rushing, and Robert F. Testin. "514 Influence of Storage and Sanitizing Protocols on the Physiology of Fresh-cut Watermelon." HortScience 35, no. 3 (2000): 483D—483. http://dx.doi.org/10.21273/hortsci.35.3.483d.
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Fresh-cut watermelon cubes stored at selected temperatures within the range of 1.1 to 14.5 °C had decreasing quality shelf life corresponding with increasing temperature. At lower temperatures there was a random occurrence of chilling injury symptoms in some cubes that was associated with the section of watermelon from which the cubes were cut. Cubes removed from the top side of the intact watermelon fruit were more susceptible to chilling injury than cubes from other sectors of the fruit. Sanitizing cubes with chlorine (40 ul/l) or ozone (0.04 μL/L) solutions caused an initial reduction in microbial count, but, during storage, the effect diminished and became insignificant compared to controls. Overall quality was lower in cubes receiving aqueous sanitizing treatments, possibly due to mechanical injury occurring during centrifugation to remove excess solution. Overall quality of cubes exposed to UV light (≈250 nm for 1 to 5 min) was better than cubes receiving aqueous sanitizing treatment. The effectiveness of UV treatment in reducing microbial load was dependent on the amount of cube surface exposed to the light. The results emphasize the importance of preventing microbial contamination during processing of fresh-cut watermelon.
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Fonseca, Jorge M., James W. Rushing, and Robert F. Testin. "Influence of Storage and Sanitizing Protocols on the Physiology of Fresh-Cut Watermelon." HortScience 35, no. 4 (2000): 567D—567c. http://dx.doi.org/10.21273/hortsci.35.4.567d.
Full textAbstract:
Fresh-cut watermelon cubes stored at selected temperatures within the range of 1.1 to 14.5 °C had decreasing quality shelf life corresponding with increasing temperature. At lower temperatures there was a random occurrence of chilling injury symptoms in some cubes that was associated with the section of watermelon from which the cubes were cut. Cubes removed from the top side of the intact watermelon fruit were more susceptible to chilling injury than cubes from other sectors of the fruit. Sanitizing cubes with chlorine (40 μL·L–1) or ozone (0.04 μL·L–1) solutions caused an initial reduction in microbial count but during storage the effect diminished and became insignificant compared to controls. Overall quality was lower in cubes receiving aqueous sanitizing treatments, possibly due to mechanical injury occurring during centrifugation to remove excess solution. Overall quality of cubes exposed to UV light (≈250 nm for 1–5 min) was better than cubes receiving aqueous sanitizing treatment. The effectiveness of UV treatment in reducing microbial load was dependent on the amount of cube surface exposed to the light. The results emphasize the importance of preventing microbial contamination during processing of fresh-cut watermelon.
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Xisto, Andréa Luiza Ramos Pereira, Eduardo Valério de Barros Vilas Boas, Elisângela Elena Nunes, Brígida Monteiro Vilas Boas Federal, and Mário César Guerreiro. "Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage." Food Science and Technology 32, no. 1 (2012): 173–78. http://dx.doi.org/10.1590/s0101-20612012005000020.
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Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed watermelon stored at 5 ± 1 °C/90 ± 5% RH for ten days, and also that the aroma diminishes in intensity with storage, but it does not affect the final quality of the product. It was noted that the amount of drained liquid, soluble pectin, and weight loss increased during storage concurrently with a reduction in firmness and a structural breakdown of the cells. Pectin methyl esterase activity remained constant and polygalacturonase activity was not detected.
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Hahn, Agata, Justyna Liszka, Julia Maksym, Agnieszka Nemś, and Joanna Miedzianka. "Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Citrullus lanatus L.) Flour and Seed Protein Concentrate." Molecules 30, no. 1 (2025): 181. https://doi.org/10.3390/molecules30010181.
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The growing interest in a plant-based diet leads to the search for new sources of protein in the human diet as an alternative to animal proteins. Plant materials that can supplement protein as additives in food products are being studied. Watermelon seeds (Citrillus lanatus L.) are rich in proteins and waste from the food industry; however, their extraction is not completely cost-free, and the flour production process may involve additional costs related to their extraction and processing. The studies showed that watermelon seed protein concentrate, obtained using the alkaline extraction method, contained 82.52 g/100 g of protein and 1.51 g/100 g of fat. The polyphenol content in the protein preparation from defatted watermelon seeds was 1.9 mg gallic acid/g, and the antioxidant activity of the concentrate was 29.26 µmol Trolox/g (by the ABTS+). The obtained watermelon seed protein concentrate was characterised by solubility of more than 80% (at pH = 10), water absorption at the level of 2.46 (g water/g) and oil absorption equal to 2.1 (ml oil/g), showed poor foaming properties (1.51%), and was characterised by low emulsification.
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Camargo Filho, Waldemar P., and Felipe P. Camargo. "A quick review of the production and commercialization of the main vegetables in Brazil and the world from 1970 to 2015." Horticultura Brasileira 35, no. 2 (2017): 160–66. http://dx.doi.org/10.1590/s0102-053620170202.
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ABSTRACT In the biennium 2013-14, the world produced 1,134.27 million tons of vegetables annually. The production of garlic, onion, potato, tomato and watermelon accounted for 66.5% of the total. Brazil, in 2012, considering 40 vegetables, produced around 23 million tons, in 900.0 thousand hectares. Potatoes, tomatoes (table and processing), onions, watermelons, carrots, sweet potatoes, lettuce and cabbage, the main vegetables in Brazil, accounted for 64.0% of the total. This work presents the evolution of production, commercialization, and availability of garlic, onions, potatoes, tomatoes and watermelons in Brazil and in the world. In Brazil, the work focused on two distinct periods: 1970-1990 {when the Support Program for Production and Commercialization of Horticultural Products (PROHORT) was implemented} and 1990-2012 (the globalization period). In 13 years (1977-1990), PROHORT succeeded in inducing the modernization of production of fruits, vegetables, and poultry products, enabling the sector to compete in the world market, especially after 1990, with the market opening and the establishment of MERCOSUR. In the 22-year period from 1990-2012, despite the initial difculties with the commercial opening and internal economic instabilities, production and availability of garlic, onion, potato, tomato and watermelon continued to evolve in Brazil. The horticultural sector advanced in incorporating technologies and in modernizing, stimulated by the market expansion due to both the population growth (33%) observed in Brazil in this period and real gains in Brazilians’ income owed to inflation control. In the world scenario, the work discusses the same aspects for these fve vegetables in the period 2001-2013. The analysis of the initial and fnal triennia of this period showed vegetable production increasing 30.3% in the world and 24.4% in Brazil. In both contexts, gains in yield were the main driver of expansion of production, and yield increase came mainly from the use of improved cultivars, especially hybrids.
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Bram William Amadeus, Deswita Maharani Lumban Toruan, Filumena Hasugian, et al. "Transformasi Nilai Lokal dalam Pengelolaan Lahan Gambut Berkelanjutan." Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora 4, no. 2 (2025): 553–61. https://doi.org/10.55606/jurrish.v4i2.4966.
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This study aims to analyze the role of local values in the sustainable management of peatlands in Dayun Village, Siak Regency, Riau Province. The research applies a descriptive qualitative method using a normative-empirical approach. Findings indicate that although formal customary law structures are no longer present, local communities continue to apply traditional values in land management. Activities include sustainable watermelon farming, batik training using watermelon leaves, and processing agricultural products into local goods such as juices and watermelon-based snacks. Furthermore, educational tourism initiatives emphasize Malay cultural preservation, environmental awareness, and social revitalization. Community activities such as group exercises, outbound games, forest fire prevention education, and crafts training are led by the local tourism awareness group (Pokdarwis). These reflect a transformation of local values into tangible actions supporting ecological sustainability and community economic growth. The study also highlights the importance of local leadership and external collaboration in implementing these grassroots initiatives successfully.
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Shaikhiev, I. G., S. V. Sverguzova, K. I. Shaikhieva, A. V. Svyatchenko, and N. A. Miroshnichenko. "WASTE FROM THE PROCESSING OF MELONS AND GOURDS AS REAGENTS FOR REMOVING POLLUTANTS FROM AQUATIC ENVIRONMENTS." Construction economic and environmental management, no. 3 (2021): 129–47. http://dx.doi.org/10.37279/2519-4453-2020-3-129-147.
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The literature data on the use of biomass and waste from the processing of melons (pumpkin, watermelon, melon, cucumber) as sorption materials for various pollutants removing from aquatic environments are summarized. It was determined that dried shells of melons and gourds are effective sorption materials for the extraction of heavy metal ions and dyes. The seeds of large fruits of melons (pumpkin, watermelon, melon), as well as their shells, also showed good sorption performance for heavy metal ions and dyes. It was revealed that most of the isotherms of the adsorption of pollutants on the processing of melons and gourds waste are most accurately described by the Langmuir model, less often by the Freundlich model, singularly by the Temkin or Dubinin-Radushkevich models. It is determined that the process kinetics in all cases follows the pseudo-second order model. To increase the adsorption characteristics of the components of melons and gourds for various pollutants, the materials were modified with various chemical reagents.
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Pratiwi, Endra Fajar, Heni Rizqiati, and Nurwantoro Nurwantoro. "Total Padatan Terlarut, Total Asam, CO2, Total Bakteri Asam Laktat, dan Organoleptik Water Kefir Semangka dengan Konsentrasi Sukrosa yang Berbeda." Jurnal Teknologi Pangan 6, no. 2 (2022): 8–13. http://dx.doi.org/10.14710/jtp.2022.24161.
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Pengolahan water kefir masih terbatas dan belum banyak dikenal masyarakat. Semangka memiliki kadar air dan kandungan gizi yang tinggi, namun dalam pembuatan water kefir semangka diperlukan penambahan sukrosa untuk memenuhi nutrisi bagi pertumbuhan mikroorganisme. Pengolahan water kefir semangka merupakan upaya pengembangan pengolahan water kefir serta untuk meningkatkan nilai fungsional semangka. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sukrosa dengan konsentrasi yang berbeda terhadap total BAL, total padatan terlarut, total asam, CO2, dan organoleptik water kefir semangka. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (kontrol, sukrosa 3%, sukrosa 6%, sukrosa 9%, sukrosa 12%) dan 4 ulangan. Data hasil pengujian total padatan terlarut, total asam, CO2, total BAL dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf signifikansi 5% dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) apabila berpengaruh nyata. Data hasil pengujian sifat sensoris dianalisis dengan Kruskal Wallis pada taraf signifikansi 5% dan dilanjutkan dengan Mann Whitney U Test apabila berpengaruh nyata. Hasil yang diperoleh menunjukkan bahwa penambahan sukrosa dengan konsentrasi berbeda berpengaruh nyata (p<0.05) terhadap total BAL, total padatan terlarut, total asam, dan CO2 water kefir semangka. Hasil uji sensoris metode rangking menunjukkan bahwa penambahan sukrosa dengan konsentrasi yang berbeda berpengaruh nyata terhadap rasa, warna, dan sensasi soda, namun tidak berpengaruh nyata terhadap atribut aroma. Water kefir semangka dengan perlakuan penambahan sukrosa 9% merupakan perlakuan terbaik untuk parameter yang diuji secara menyeluruh. Water kefir processing is still limited and not yet widely known to the public. Watermelon has a high water content and nutrient content, but in making water kefir watermelon, it is necessary to add sucrose to fulfil the nutrients for the growth of microorganisms. The processing of watermelon water kefir is an effort to develop water kefir processing and to increase the functional value of watermelon.This study aims to determine the effect of adding sucrose with different concentrations of total lactic acid bacteria (LAB), total dissolved solids, total acid, CO2, and organoleptic values of water kefir from watermelon fruit. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments (control, sucrose 3%, sucrose 6%, sucrose 9%, sucrose 12%) and 4 replications. The obtained data from total dissolved solid, total acid, CO2, and total lactic acid bacteria (LAB) were analyzed using Analysis of Variance (ANOVA) at the 5% significance level and continued with the Duncan Multiple Range Test (DMRT) if it had a significant effect. The obtained data from sensory properties were analyzed using Kruskal Wallis at the 5% significant level and continued with the Mann Whitney U Test if it had a significant effect. The results obtained showed that the addition of sucrose with different concentrations had a significant effect (p <0.05) on total dissolved solids, total acid, CO2 and total LAB water kefir watermelon. The sensory test results of the ranking method showed that the addition of sucrose with different concentrations significantly affected the taste, color, and sensation of soda, but did not significantly affect the aroma of water kefir watermelon. Water kefir watermelon with the treatment of adding sucrose 9% was the best treatment for parameters tested thoroughly.
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Aminu Saleh and Abdulyassar Ibrahim Zakari. "ANALYSIS OF THE EFFECTS OF COVID-19 PANDEMIC ON THE PROFITABILITY OF THE DRY SEASON WATERMELON FARMERS IN JIGAWA STATE, NIGERIA." Journal of Agripreneurship and Sustainable Development 5, no. 3 (2022): 152–60. http://dx.doi.org/10.59331/jasd.v5i3.343.
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The study was carried out to find the effects of the Covid-19 Pandemic on the Profit values of watermelon (Citrullus lanatus) Farmers across wet seasons in Jigawa State, Nigeria. Multistage sampling procedures were used for the selection of the respondents. A total of 91 Farmers, and 5 key informants were interviewed. Primary data were collected using structured questionnaires and checklist. The data collected was analyzed using descriptive statistics and Net return Income model. The results revealed that average Watermelon yield of 25,625.87kg/ha and 19,892.66kg/ha was obtained during the dry season enterprise before and during the Covid-19 Pandemic in the study area, respectively. The result further revealed that Watermelon production enterprise was a profitable venture with Net farm income of ₦535,991.41/ha & ₦279,871.11/ in dry seasons before and during the Pandemic, respectively. However, findings also revealed that farmers obtained higher yield (25,625.87kg/ha) and profit (₦535,991.41/ha) respectively, in the study area before the Covid-19 Pandemic. Most important constrains to Watermelon production during the Pandemic was the restrictions of human and vehicular movements which lead to rising cost of labour and material inputs as well as Glut. The study finally recommends immediate credit and loan intervention by governments and donor agencies as well as the establishment of processing firms, to address the flight of the farmers.
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Molchanova, E., T. Markina, V. Barkar, and E. Tribuntsova. "Processing of plant waste by larvae of black soldier fly (Hermetia illucens L.)." Ukrainian Black Sea region agrarian science 111, no. 3 (2021): 66–74. http://dx.doi.org/10.31521/2313-092x/2021-3(111)-8.
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The process of breeding a black soldier fly on plant waste was investigated, biological and technological parameters of the obtained biomaterial were determined. It has been proved that obtaining a highly viable culture of insects is possible if the larvae are fed with wheat bran, oil cake, a mixture of watermelon + melon substandard, marrow substandard, a mixture of potatoes + carrots + cabbage substandard; substandard cereals. The proposed structure of an enterprise for waste processing includes four stages: obtaining larvae of the 1st instar for waste processing; preparation of waste for processing by larvae; waste recycling; final (obtaining humus and larvae).
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Meshcheryakova, G. S., A. H. H. Nugmanov, I. Yu Aleksanian, Yu A. Maksimenko, and E. V. Sokolova. "Dispersion of watermelon rinds as secondary raw materials in technologies of pectin-containing extracts and film structures." New Technologies 17, no. 5 (2021): 31–42. http://dx.doi.org/10.47370/2072-0920-2021-17-5-31-42.
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The development of protective coatings based on pectin substances that serve as natural structure-forming agents developed from a secondary resource base is focused on removing a complex problem in the production of finished products by deep processing of basic raw materials and developing an original film material. At the same time, the technical result of obtaining pectin-containing film structures is their ability to protect food products from microbiological spoilage, natural losses during storage and the preservation of quality and safety indicators. An important preparatory procedure that determines the efficiency and intensity of extraction processes can be attributed to the operation of dispersing the feedstock, since it directly affects the size of the contact surface area of the phases involved in mass transfer. However, it is clear that the greater the degree of grinding, the higher the efficiency of the process, but an excessive increase can lead to additional unjustified energy costs and, as a result, to an increase in the cost of the finished products sold. In this regard, the purpose of the research is to analyze existing technologies for producing pectin-containing extracts, in which watermelon rinds can be used as secondary resources and to intensify the extraction process by conducting a rational preparatory procedure for grinding the raw materials. The object of the research are watermelon rinds as non-recyclable waste from processing watermelon raw materials. According to the obtained graphs, and taking into account the high rates of gelatinization of the obtained pectin extracts, it is possible to recommend a complex treatment of watermelon rinds, including, in addition to the operations of preliminary preparation of raw materials, ultrasonic exposure and acid hydrolysis, and it is desirable to use food acids, for example, acetic or citric, instead of aggressive sulfuric and hydrochloric acids. As a result of the study of the dispersed composition, it has been concluded that the average equivalent particle size of the dispersed raw materials does not exceed the recommended limits, that is, the result obtained can be considered acceptable.