This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk thickening agent and stabilizing agent in different type. And was to study nutrition of Aril of gac fruit. In accordance with bringing a basic recipe number 3 which is accepted by a taster to be a substitution of a yolk by Aril of gac fruit at percentage of 60 70 and 80 respectively. And put Xanthan gum at 0.5 gram respectively. In a recipe which substitutes quantity of a yolk by Aril of gac fruit at percentage of 70 80 and 100 the total is 6 recipes. Taking a recipe to test a taster of sense 40 tasters using a type of test of 5 – point hedonic scale planned a random test in completed block RCBD: (Randomized Complete Block Design) and compare the difference between the mean by DMRT (Duncan’s New Multiple Rang Test) analyzed by statistic program package and study a physical property by pH in 6 recipes comparing a nutrition 100 grams of a basic recipe and a substituted recipe of accepted Aril of gac fruit. Found that when put Xanthan gum at 0.5 gram in a recipe which substitutes a yolk by Aril of gac fruit at percentage of 70 it accepted by a taster the most. The mean of color is 3.70 smell is 3.48 taste is 3.90 food texture is 3.78 and overall pleasure is 3.73 viscosity measurement is 7.55 centipoise potential of Hydrogen ion (pH) measurement is 3.22. The comparison between value of a basic recipe and a recipe which substitutes a yolk by Aril of gac fruit found that energy and carbohydrate are increased but protein and fat are decreased. Moreover it can be profitable from Beta Carotene and Lycopene fully. According to a product is not passed by heat treatment making it hold a nutrition. The result of this research can be helpful by creating a new product from gac fruit to gain new way of income for a agriculturist and get a product that has aril of gac fruit to be processed occurred a new way of agriculture business for anyone who is interested in.

This study was carried out to evaluate the influence of pruning on floral emergence fruiting yield and fruit quality in longan. Fifteen years old “Daw” longan trees were pruned in June 2013 at Agricultural Technology Research Institute Rajamangala University of Technology Lanna Lampang province. The longan pruning for removing some branches consisted of 4 treatments i.e. 25 50 and 75 % compared with no pruning. The result revealed that there was no effect of treatment on floral emergence or leaf flushing after potassium chlorate application. However the 25-75 % pruning gave greater new shoot length leaf width and leaf greenness than that of no pruning. The pruning treatments increased fruit size while the highest pruning (75 %) decreased yield and the no pruning produced the lowest yield.

Development of packaging from the shell and the rest use from processing industry jackfruit. The objective is to bring the debris to the jackfruit is the food. Use of design and manufacturing of sintered products scrap plywood sheet until Jack reached for the packaging of food or of use in everyday life to design and develop packaging started from the study data. Design of experiments to guide the experiment operation catalyst jackfruit plate compactor and a product design template packaging. By found that Shells components should be used. Skin of the jackfruit core of the jackfruit wood has the appropriate qualifications. The use of any part in the compression is having trouble procuring raw materials and unique features not suitable to adopt the actual properties of plywood scrap jackfruit is sticky but strong enough flexibility in the design and manufacture of packaging and the smell of jackfruit which is unique.

The purpose of this study was developing of jackfruit seeds for food production. Experiments consisted of marketing snacks food from cereal base and then studing physical analysis and consumer acceptability indicated of products. Result showed that physical and chemical analysis of jackfruit seeds as follows : Aw =0.99 ± 0.00 L* a* b* value 79.45 ± 0.01 0.04 ± 0.03 and 16.97 ± 0.74 respectively and percentage of moisture content 70.43 ± 0.07. The best formula of jackfruit seeds crispy mixed thai spicy was replaced with 100% jackfruit seeds. Product have brown gold colour be similar to product in markets low moisture food. The percentage of protein content 1.34 ± 0.07 fat content 1.20 ± 0.060 and crude fiber content 3.20 ± 0.17. The shelf life meagerly 2 months and consumer acceptability like moderately product. The best formula of jackfruit seeds with peeled mung bean in an instant kanom look-chub with 100% jackfruit seeds. Product have bright yellow colour be similar to product in markets. The percentage of moisture content 5.02 ± 0.05 protein content 0.82 ± 0.01 fat content 4.75 ± 0.03 crude fiber content 6.76 ± 0.76 ash content 2.04 ± 0.01 and carbohydrate content 80.61 ± 0.70. The shelf life meagerly 3 weeks and consumer acceptability like very much product. The best formula was jackfruit flour instead wheat flour in an instant crape powder product with 100% jackfruit seeds. Product have bright yellow colour. The percentage of moisture content 3.81 ± 0.09 protein content 0.74 ± 0.01 fat content 0.45 ± 0.02 crude fiber content 1.96 ± 0.57 ash content 5.69 ± 0.24 and carbohydrate content 87.33 ± 0.62. The shelf life meagerly 2 weeks and consumer acceptability like very much product. The best formula was cereal bar of jackfruit seeds product with 100% jackfruit seeds. Product have bright yellow colour Aw = 0.15 ± 0.01. and percentage of moisture content 1.95 ± 0.05. The shelf life meagerly 2 weeks and consumer acceptability like very much product.

The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume.