The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product

Gac fruit healthy fruit contains many antioxidants such as beta-carotene lycopene. Traditional process by boil reduces antioxidants. The purpose of this study is to process gac juice mixed passion fruit juice by microwave. The optimum formulation from consumer tests were done with 50 juice preferred consumer show that the average like is 3.90 point (5 point). The study used the 3X2 factorial in CRD with 600 700 and 800 watts and at 45 and 55 sec. Analyzed color amount of beta-carotene lycopene pH and microorganisms showed that 700 watts at 45 sec. gave the highest level of beta-carotene contents at 38.11 ?g/g. The comparison between the gac juice mixed passion fruit juice through boiled process and the gac juice mixed passion fruit juice through microwave process was investigated. The content of beta-carotene and lycopene of juice through microwave process was than 2.43 and 1.59 times respectively.