The objective of this research is to study and find the relationship between Role Perception of conservation Fruits and Vegetable Carving with individual variables including gender educational level and experiences of fruits and vegetable carving Contributing factor including knowledge of fruit and vegetable carving Opinion towards fruit and vegetable carving and participating in fruit and vegetable carvings conservation activities. The research sample were randomly selected 249 of Bachelors degree students of Home Economics Technology Faculty from Rajamangala University of Technology Phra Nakorn Rajamangala University of Technology Krungthep and Rajamangala University of Technology Thanyaburi. The research methods were questionnaires and collected data were analyzed by using descriptive and inferential statistics. The study found that The Role Perception of conservation Fruits and Vegetable Carving is at high level The opinion towards fruit and vegetable carving and participating in fruit and vegetable carvings conservation activities is in relation to The Role Perception of conservation Fruits and Vegetable Carving The Statistically significant were at a level of 0.05. The knowledge of fruit and vegetable carving was not related to The Role Perception of conservation Fruits and Vegetable Carving.

The purpose of this research aimed to 1) study the basic data for the development of specialized professional course on vegetable and fruit carving 2) design and examine the quality of specialized profession course on vegetable and fruit carving 3) try out specialized profession course on vegetable and fruit carving and 4) improve and revise specialized profession course on vegetable and fruit carving. The samples were 3 key respondents and 20 attendees. The instruments included an indepth interview form and evaluation form. The data was analyzed by descriptive and inferential statistics. The findings revealed that the current patterns used for teaching carving (2019) included fruits for consumption perforated leaves grooved leaves closed-carpel roses dahlia zinnia and plumeria for decoration and food works. The most popular kinds of vegetables and fruits for carving were cantaloupes long cucumbers and carrots. The most popular pattern was rose. The duration for vegetable and fruit carving per 1 piece was 5 minutes. The results of course design and quality examination showed the highest IOC (0.82). For course try-out the values of evaluator confidence index came out as follows i.e. RAI of Unit Plan 1 = 0.85 RAI of Unit Plan 2 = 0.94 RAI of Unit Plan 3 = 0.92 RAI of Unit Plan 4 = 0.89 RAI of Unit Plan 5 time 1 = 0.82 and RAI of Unit Plan 5 time 2 = 0.79; implying that skill evaluation action and carvings went in the same direction.

The purposes of this research were to : 1) knowledge 2) attitude 3) vegetables and fruits consumption Behavior 4) the relationship between knowledge and consumption of vegetables and fruits Behavior and 5) the relationship between the attitude of junior high school students Srinakharinwirot University Demonstration School (secondary). The samples junior high school students School University Srinakharinwirot (secondary education) were studying into 2nd semester 2017 academic year 268 people used the questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation and the Chi-Square. The results showed that to : 1) most students have no knowledge of the consumption of fruits and vegetables at a good level 2) attitude to the consumption of vegetables and fruits of students were moderating 3) most students have been a habit of consuming vegetables and stir occasionally the consumption of leave stems the fresh fruit consumption was often an apple banana orange grape mango guava strawberry and pineapple were the reason. Consumption of vegetables was delicious and fruit consumption because was delicious the food choices breakfast of steamed boiled and poached. Lunch fried food and dinner choices eat steamed boiled and poached. For snacks breakfast and afternoon snacks were eating oranges and grapes .The consumption of vegetables in one day less than 4 ladles and fruit consumption in one day less than 3 parts 4) the relationship between knowledge consumption of vegetables and fruit to the consumption of vegetables and fruits found that the relationship between the frequency of consumption of processed foods such as vegetables pickled dried and the frequency of consumption of fruit compote. The frequency of consumption of fruits and stir. There was no relationship between and 5) the relationship between attitudes in the consumption of vegetables and fruits with the consumption of vegetables and fruits found that the relationship between the frequency of consumption of fresh vegetables fruit pickle consumption frequency. The reason for vegetables and for the consumption of fruit and what kind of fruit consumption. Statistically significant was at the .05 level. There were no relationship.

The objective of this research was to determine the formulation of soap for carving operations and study the satisfaction of developed carved-soap by carving person. There were 3 basic formulas of the soap e.g. olive oil formula (formula 1; 500 ml olive oil 60 g sodium hydroxide and 140 ml water) coconut oil formula (formula 2; 200 ml coconut oil 34 g sodium hydroxide and 80 ml water) and glycerin formula (formula 3; 200 g glycerin and 5 g sodium hydroxide). The basic formula 3 showed the highest satisfaction scores from carving person when compared with other formulas. The next experiment was to find the optimal temperature for heating the mixtures in the range of 40-60oC. The results showed that the temperature of 45oC was the best treatment for heating three types of soap mixtures. Moreover the formula 3 soap received the highest satisfaction scores ( X = 4.21-4.53) from carving person which had the good appearance exquisite styles shape and proportion right. There was no crack no visible of mold growth and soap powder on the product after caving operations. The satisfaction of 52 carving persons between the general soap and developed carved-soap for carving operations was studied using 5-point rating scales. The satisfaction scores of softness stickiness and aroma were significant different (p<0.05) between two types of soap. However the dryness/hardness silkiness color painting property and overall quality scores were not different. The suitable shape of soap for carving operations was a round shape followed by square shape oval shape and heart shape respectively.

The objective of this research was to find the suitable types of carving style for five fruits and vegetables e.g. pumpkin carrot radish cantaloupe and Japanese cucumber. Physiological changes and methods to improve quality and extend shelf-life were also studied. The results showed that the leave-carved operations stimulated the respiration rate ethylene production and the electrolyte leakage more than flower-carved operations. These responses depended on the size of wound and surface area that contacted with atmospheric oxygen. Two concentrations of peroxyacetic acid (60 and 80 mg/L) solutions showed the efficacy in reducing microorganism populations better than sodium hypochlorite (50 and 75 mg/L). The three firming agents of calcium chloride (0.5-1.5%) calcium lactate (0.5-2%) and calcium propionate (0.5-2%) could improve texture at different concentrations. The combination effects of peroxyacetic acid (80 mg/L) and firming agents (0.5% calcium chloride 1.5% calcium lactate and 2% calcium propionate) and/or 0.25 and 0.5% of chitosan coating were applied on rose and lotus-carved fruits and vegetables. All off flower-carved fruits and vegetables were stored at 5?1oC in clamshell container. Then they were placed in a control temperature chamber at 25?1oC every day for 3 hours until the end of shelf-life. The results showed that 0.25 and 0.5% chitosan coating had the best coating solutions for extended shelf-life of carved pumpkin carrot and cantaloupe. The control treatment dipped in tap distilled water showed the suitable treatment for rose-carved radish and lotus-carved Japanese cucumber. The best chemical treatment for each fruit and vegetable was repeated in the storage experiment and then they were stored at 5?1oC in clamshell containers to determine the shelf-life of three carved fruits and vegetables (rose carnation and lotus). The shelf-life of two styles of flower from carved pumpkin did not exceed 6 days. Carved carrot in rose and carnation flowers had shelf-life for 12 days while radish was not more than 9 days. The shelf-life of rose and carnation carved cantaloupe did not exceed 9 and 6 days respectively. Lotus-carved Japanese cucumber had shelf-life for 6 days. Carved radish and Japanese cucumber were dipped in tap distilled water which had high initial microbial population that caused the short shelf-life. Thus the application of 2% calcium propionate and 80 mg/L peroxyacetic acid was the suitable treatment for reducing microbial population and improving the appearance quality and extended shelf-life.