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 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.

This study examined the efficacy of two sanitizers; peroxyacetic acid (PAA) and sodium hypochlorite (NaOCl) in reducing total microbial counts on the carved leaf-shape surface of five types of fruits and vegetables: pumpkin carrot radish cantaloupe and Japanese cucumber. The samples were dipped for 3 or 5 min in various concentrations of PAA (40 60 or 80 mg/L) and NaOCl (50 or 75 mg/L) with distilled water as the control. After dipping the samples were drained for 5 min and the total plate counts were determined in triplicate. Dipping in 60 mg/L of PAA for 3 min was the best treatment for reducing microorganisms on the surface of carved carrot and radish; and 80 mg/L of PAA for 5 min was the best treatment for reducing microorganisms on the surface of carved pumpkin cantaloupe and Japanese cucumber. PAA at concentration 60 -80 mg/L showed potential as an effective sanitizer for carved fruits and vegetables more so than both concentrations of NaOCl.