Enhancing the quality and consumer satisfaction of dragon fruit beverage production: The effects of geological origin and processing conditions.

Objectives: In this study, the impacts of various processing parameters on the quality and consumer satisfaction of dragon fruit beverages were investigated in order to establish an informative framework for the manufacturing of commercial dragon fruit beverages, focusing on health benefits and safety for consumers, and sensory appeal of the products.

Methods: This study employed various analytical methods to quantify some important phytochemical compounds in dragon fruit juice such as total and reducing sugars, vitamin C, betacyanins, anthocyanins, polyphenol, and so forth. This study also employed the Box-Behnken response surface experimental design to optimize various processing parameters for quality and consumer satisfaction, which include enzymatic pectin hydrolysis parameters and formulation for dragon fruit energy drink.

Draft genome sequencing data of the bacterial wilt, T2C-Rasto, from , in An Giang province, Mekong Delta - Southwest Vietnam.

is one of the major plant pathogens causing bacterial wilt disease in a variety of plant species. In Vietnam, according to our knowledge, we first discovered which is one of four phylotypes of as a causal agent wilting in cucumber (). Due to the latent infection of and its heterogenous species complex, controlling the disease becomes difficult.