Determining critical control points for processing melon fruits




control critical points, melon microbiology, processing technology, heat treatment of melon, HACCP


To properly ensure the quality of products from melon fruits, it is necessary to develop a production technology with the introduction of the HACCP (Hazard Analysis and Critical Control Points) system. Methods for prolonging the shelf life of freshly cut melon have been considered in this paper. The stages of processing technology and risks were considered; methods for improving the quality of melon processing products have been proposed.

The objects of this study were melon fruits. Melon is a low-calorie fragrant fruit, with juicy pulp and thin skin; it is a seasonal product. Consequently, its shelf life is short. Due to its juiciness, melon perfectly quenches thirst, supports work of the nervous system.

A study has been conducted to determine the level of microbial contamination and establish critical control points associated with melon processing. Samples were collected in the Southern regions of the Republic of Kazakhstan. Selected samples of melons were subjected to microbiological analysis. Microbiological parameters are affected by the temperature and duration of treatment. Thus, it is determined that when processing melon without refrigeration, it is not possible to save the product. A condition for the storage of the product is the pre-cooling of melon fruits before processing to refrigeration temperature.

The results were used to assess the relevant critical control points, in relation to raw materials, contamination, process requirements and contact of ingredients with equipment. The observed contaminants common to all specimens and regardless of producers were staphylococci aureus, Salmonella spp, Bacillus spp. and Aspergillus fumigatus. The study has found that the monitoring and control of critical control points (CCP) ensures the quality of melon products. The measures taken were effective; based on the studies carried out, a technological scheme for processing melon fruits was developed.

A relevant issue is to ensure the availability of melon products all year round; ensuring the safety of these products is the most important task and the goal of the study. The most important risk to human health when eating melon and processed products from it is poisoning caused by microorganisms, therefore, the greatest risk is microbiological contamination of fruits during processing. The results can be used in the production of long-term storage products from melon fruits, to better ensure the quality and safety of the finished product and are recommended in canning and juice production.

Author Biographies

Zaira Uikassova, Almaty Technological University

Doctoral Student

Department of Food Safety and Quality

Sanavar Azimova, Almaty Technological University

Doctor of Philosophy, Associate Professor

Department of Food Safety and Quality

Dinara Tlevlessova, Almaty Technological University

Doctor of Philosophy, Associate Professor

Department of Food Technology

Ruta Galoburda, Latvia University of Life Sciences and Technologies

Doctor of Engineering Sciences, Professor

Department of Food Technology


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How to Cite

Uikassova, Z., Azimova, S., Tlevlessova, D., & Galoburda, R. (2022). Determining critical control points for processing melon fruits. Eastern-European Journal of Enterprise Technologies, 4(11 (118), 97–104.



Technology and Equipment of Food Production