The relativity of the Downy Mildew (45 and 60 days after transplanting) for 109 lines in both yield and yield components of cucumber from July 2012 to March 2013 was studied at Agricultural Technology Research Institute of Rajamangala University of Technology Lanna Lampang. It is discovered that the correlation coefficient of downy mildew levels at 45 and 60 days after transplanting correlated well at 0.78 (r = 0.73). Furthermore it is also found out that the correlation coefficient of downy mildew levels at 60 days after transplanting was negatively correlated with fresh yield per rai at 0.58 (r = -0.58). When considering from the path coefficient it is found that the number of fruits per plant had high total effects and direct influence on yields per rai (0.84 and 0.70 respectively). Whereas the downy mildew levels at 60 days after transplanting had negative total effects at -0.58 indirectly with number of fruits per plant at -0.27. Thus the cucumber with high downy mildew at 60 days after transplanting will lead to 58 percent of yield reduction that it will reduce the number of fruits per plant which caused yields reduction.

The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10% 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards physical properties were analyzed that found 6.62 pH value color as 55.21 35.96 and 33.47 according to L* a* and b* 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram giving total energy 126.65 kilocalories energy from fat 48.33 kilocalories moisture content 74.38 gram fat 5.37 gram protein 2.06 gram carbohydrate 17.52 gram ash 0.67 gram and beta-carotene 1323 microgram. Average score of appearance color flavor taste texture and overall liking are 4.50 4.32 4.16 4.47 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.