The study of vegetable-carved processing packed in hermetically sealed container for 5 types of plant e.g. carrot pumpkin radish green papaya and cucumber which carved into rose or leave shape and preserved in acidified-pickle (7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid pH 3.27). The processing were conducted by sanitized carved-carrot pumpkin and radish in peroxyacetic acid solution (80 mg/l 3 min) or dipped in tap water (3 min) for green papaya and cucumber. Then all carved-vegetables were blanched in calcium chloride solution (0.5% 3 min) followed by preserved in acidified-pickle in plastic box with a lid and stored for 4 days at room temperature (25ºC). The results showed that pH and °Brix decreased during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4th days of the storage. Hence carrot and pumpkin were used in the next experiment which preserved in preservative-added recipe (27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite pH 3.39) with hot-filled method in glass bottle. Treatment was compared with carved-vegetables preserved in acidified-pickle and kept at 4oC as the control. The pH of samples of pickle solution carved-vegetables and mixed-sample of both treatments showed lower than 4.6 and °Brix were gradually decreased during storage periods.The appearance of both treatments were maintain good and not different between treatments. Shelf-life of carved-carrot -pumpkin and -radish stored in hermetically sealed container was up to 7 days. Total bacteria count Escherichia coli yeast-molds were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected

The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk formula 2; egg yolk formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While formula 2 had the highest in total acidity a* and b* and formula 3 had the lowest in TBA a* and b* but the highest in L*. In addition sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content a* and b* increased with high level of tomato lycopene while the consistency value was decrease. Furthermore the levels of tomato lycopene were not effect on pH total acidity TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity TBA and consistency were not significant on during storage. However the pH TBA L* a* and b* was increase.

Dendrobium Orchid is a popular flower used in garlands because of its large and colorful petals. Accordingly this study aims to research methods to preserve the freshness of Dendrobium Orchid by soaking orchid before twining into garlands First step of this study is to soak orchid stem base in 5 different solutions in the same duration then evaluate the life of fresh orchid the changing of weight and the degree of witheredness. The findings reveal that orchid flower that is put in the vase with sucrose solution of 3.5 grams per 200 milliliter of water provides the longest life extension of 33.3 days whilst Coke solution of 100 milliliter per 200 milliliter of water and Aspirin solution of 300 pp per 1 percent of sucrose yielding the life extension of 30.3 days and 15 days respectively. Second step is to soak whole Dendrobium Orchid flower in different solution for more than 12 hours and then take of its petals. The outter rings of petals are then used in twining garlands. The study shows that the best approach to preserve fresh orchid garland is to soak in sucrose solution of sucrose of 3.5 grams per 200 milliliter of water and keep in refrigerator which yield a life extension of 17 days. Further soaking in Coke solution of 100 milliliter per 200 milliliter of water or in sucrose solution of sucrose of 3.5 grams per 200 milliliter of water and keep in foam container filled with ice flake yields the same life extension of 16 days while the controlled group with no chemical and keep in room temperature results in the shortest life extension of 6 days.