Melon (Common Melon, Cultivated Melon)

Melon (Common Melon, Cultivated Melon)
Cucumis melo L. (Melo sativus)
Cucurbitaceae Family

Description of Melon

Melon is an annual heat-loving herbaceous plant. Stem creeping, long, up to 9.8 ft (3 m), rounded-faceted, hairy, with simple tendrils. Leaves alternate, large, long-petiolate, rounded- or triangular-ovoid, cordate at base, angular or from more or less lobed to divided, or entire; lobes usually broad, stiff-hairy length 2.4–7.9 in (6–20 cm). Flowers unisexual, sometimes bisexual, axillary; staminate on short pedicels, gathered in loose groups, pistillate solitary; sepals subulate; corolla campanulate, dissected mostly into 5 lobes, sulfur-yellow; stamens 5, of which 4 fused pairwise; ovary inferior, woolly-pubescent, with 3–5 lobed stigma. Fruit multi-seeded, berry-like, so-called "pepo", difficult to detach from peduncle, flesh juicy. Fruit shape varies greatly by variety: spherical, ellipsoidal, ovoid, elongated, flattened in height, ribbed etc.; surface smooth or variously rough and even cracked; color also diverse — from dirty-white to various shades of yellow, almost orange or light green, uniform or spotted. Flesh color (enlarged placenta) varies in same range but lighter shades. Sizes fluctuate, length from 0.8 in to 6.6 ft (2 cm to 2 m); weight from 2.8 oz to 66 lb (80 g to 30 kg). By ripening time — early and late. Seeds oval or oblong-oval with pointed ends.

 

Distribution and Ecology of Melon

Homeland of melon (Cucumis melo) — Central and Asia Minor, including regions of modern Iran, Afghanistan, Uzbekistan and Turkmenistan, as well as possibly tropical areas of India and Africa. Melon domesticated over 4000 years ago in Persia and spread across Mediterranean, China and other regions. Today cultivated in warm climatic zones worldwide, including southern CIS regions (Uzbekistan, Turkmenistan, Tajikistan, southern Russia — Krasnodar Krai, Rostov Oblast, Astrakhan Oblast), Mediterranean (Spain, Italy, Turkey), USA, China, India and Australia. Melon heat-loving crop, requiring 77–95°F (25–35°C) during growth and fruit ripening. Does not tolerate frosts and grows poorly below 59°F (15°C). Optimal soils light, well-drained, sandy or loamy, neutral or slightly acidic (pH 6.0–7.0), rich in organics. Needs abundant watering during vegetation, but excess moisture can cause root rot. Light-loving, requires 8–10 hours direct sunlight daily, ideal for arid, sunny regions. In natural conditions wild forms found in semi-desert and steppe zones on sandy or rocky soils. Cultivated forms grown on melon fields, often with drip irrigation for water optimization. Propagated by seeds sown in spring after soil warms to 59–64°F (15–18°C). Sensitive to weeds in early stages, requires regular weeding and loosening. Ecologically plays role in agroecosystems, retaining soil moisture via developed roots and improving structure with proper rotation. However intensive cultivation can deplete soil, requiring organic and mineral fertilizers. Main pests include aphids, spider mites and melon fly, fungal diseases (e.g., powdery mildew) reduce yield, requiring resistant varieties and measures.

 

Raw Materials from Melon

Main raw materials mature fruits, seeds and immature peduncles. Fruits harvested at technical or full ripeness, determined by skin color change (green to yellow, orange or white by variety), aroma intensification and slight yield to pressure on opposite side from stem; ripe melon skin yields slightly, unripe firm. Flesh of just-picked fruit dense, weakly sweet, stored very sweet, aromatic. Good melon usually has thick stem. Harvest manually, cutting fruit with part of peduncle (0.4–0.8 in or 1–2 cm) to prevent spoilage. Flesh of ripe fruits juicy, sweet, aromatic, used fresh, dried or canned. Seeds collected from ripe fruits, washed, dried at 86–104°F (30–40°C) in shade or dryers, stored dry with humidity ≤10%. Immature peduncles collected at start of fruiting, dried at 104–122°F (40–50°C), ground to powder for medical purposes. Store fruits in cool (36–41°F or 2–5°C), ventilated rooms on racks in single layer, tails up, not touching, or suspended. Immature fruits ripen during storage, quality 1–3 months by variety. Raw material free from rot, mold, damage. Pack fruits in wooden crates or nets, seeds and peduncles in paper or cloth bags, store dry at ≤68°F (20°C).

 

Chemical Composition of Melon

Flesh contains: fiber up to 0.9%, hemicellulose up to 0.2%, up to 10–18% sugars (fructose, glucose, predominates sucrose), starch up to 0.1%, up to 0.15% organic acids (citric, oxalic, malic), up to 60 mg% ascorbic acid, tocopherol 0.1 mg%, carotene 0.4 mg%, thiamine up to 40 mg%, pyridoxine up to 20 mg%, pangamic acid 0.3%, riboflavin 0.04 mg%, nicotinic acid, folic acid, pectins up to 0.5%, nitrogenous substances, fats, volatile aromatics, micro- and macroelements: magnesium (13 mg%), phosphorus (15 mg%), sulfur, chlorine, manganese, copper, fluorine, zinc, predominates iron (1 mg%), potassium (120 mg%). Seeds contain: up to 25.4% fats, little essential oil, tannin. Immature peduncle contains: melotoxin (elaterin), retinol, ascorbic acid, calciferol, cucurbitacin (effective in antidiarrheal, emetic and antitumor preparations).

 

Uses and Benefits of Melon

Tender fiber normalizes digestive tract, mild laxative, diuretic, tonic, anti-sclerotic, sedative on CNS, quenches thirst well. Flesh recommended as nutritious and dietary for anemia prevention, cardiovascular diseases, atherosclerosis of brain and heart vessels, liver, some kidney diseases, hemorrhoids, throat diseases, chronic cough, mild laxative. Seeds have diuretic effect like flesh.

 

Precautions for Using Melon

Not recommended on empty stomach. Best between meals so mixes with other food. With alcohol, honey, cold water, sour milk (dug) causes bloating, intestinal colic, severe diarrhea. Overeating disrupts intestines, causes colicky pains.

 

Contraindications for Using Melon

Diabetes, dysentery, other intestinal disorders; unripe and unsweet melons not for gastric and duodenal ulcers, acute gastritis. Contraindicated for nursing mothers as child may have severe dyspepsia.

 

Medicinal Recipes with Melon

1. Seed infusion for kidney stones. Grind 2 tbsp seeds in mortar, add gradually 6.8 oz (200 ml) cooled boiled water, mix to homogeneous, strain. Take 3.4 oz (100 ml) 2–3 times daily 30 min before meals for 7–10 days for diuretic effect.
   
2. Peduncle decoction for infectious hepatitis. Steep 0.18 oz (5 g) chopped immature peduncle in 3.4 oz (100 ml) boiling water, boil 5 min, steep 30 min, strain. Take 1.7 oz (50 ml) 2 times daily for 10–15 days.
   
3. Peduncle powder as emetic or expectorant. Use immature peduncle powder: 0.035–0.07 oz (1–2 g) to induce vomiting in food poisoning or 0.018–0.035 oz (0.5–1 g) for sputum in bronchitis.
   
4. "Kvachesan" powder for constipation etc. Mix equal parts (0.35 oz or 10 g each) immature peduncle and red bean powder, grind homogeneous. Take 0.14–0.18 oz (4–5 g) once daily with water for constipation, difficult sputum, rheumatism, jaundice or depression.
   
5. Melon juice for throat. Mix 3.4 oz (100 ml) fresh flesh juice with 1.7 oz (50 ml) warm water. Gargle 3–4 times daily for chronic cough or angina for 5–7 days.
   

 

Cosmetic Uses of Melon

Flesh and juice used in cosmetology due to high vitamins (C, A, B group), antioxidants and moisturizers, nourish skin, improve elasticity, lighten pigmentation. Effective for dry, sensitive, problem skin and hair strengthening. Seeds and emulsion for spots and acne. Eating melon beautifies body — smooth skin, shiny hair and eyes, fresh lips.

1. Nourishing face mask. Mash 2 tbsp flesh, apply thin layer to cleansed face, leave 10–15 min, rinse warm water. Use 2 times weekly for hydration and softening.
   
2. Mask against spots. Apply rind with flesh remnants to pigmented, freckled or acne areas, fix bandage, leave overnight. Use 1–2 times weekly until lightening.
   
3. Seed emulsion for problem skin. Steep 1 tbsp ground seeds in 3.4 oz (100 ml) warm water 2 hours, strain. Wipe face with cotton pad 1–2 times daily to reduce acne and oiliness.
   
4. Decoction for hair rinse. Boil 3.5 oz (100 g) flesh in 16.9 oz (500 ml) water 10 min, strain. Rinse hair after washing 2–3 times weekly for shine and moisture.
   

 

Culinary Uses of Melon

Melon valuable food. Fruits eaten fresh, slightly chilled, also wilted and dried; peeled flesh dried in sun, formed into squares (2.2–22 lb or 1 to 10 kg) stored dry, cut and eaten as sweet. From peeled rind (outer dense layer removed) and flesh make jam, preserves, marmalade, candied fruits, marinade, compote, honey honey (bekmes); canned by quick freezing.