Abstract
This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant-based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety