"Jecy Green" is a new kiwifruit variety developed at the National Institute of Subtropical Agriculture (NISA), RDA in 2003, which was for the utilization as fruit with smooth skin and green flesh. This variety was selected from seeds obtained from the cross breeding between Actinidia chinensis cv. "Apple Sensation" and A. deliciosa cv. "Tomuri" in 1997. Seedling and line selections were conducted from 1998 to 1999, and characteristic trials were carried out from 2000 to 2002. After developed, it was also conducted to the test of adaptability in kiwifruit orchards of Jeju island from 2003 to 2006. The branch of "Jecy Green" sprouts strongly and the color of leaf is slightly dark green. The shape of fruit is ellipsoid, and the color of peel is light yellowish-brown with pubescence. The average weight of fruit is 82.9 g and the largest 125g. The core is middle and soft, the percicarp is yellowish green, and the texture is fragile and juicy. Soluble solids concentration is 13.2 °Brix. The total acid content is 1.07% and the fruit yield is higher about 10% than that of A. deliciosa cv. "Hayward". The harvesting time is early November and the fruit can be preserved about 70~90 days at 2℃. This variety can be planted bellow 100 m sea level and should be grown under shelter to prevent from disease and cold.

“Jecy Gold” is a new kiwifruit variety developed at the National Institute of Subtropical Agriculture (NISA), RDA in 2003, which was for the utilization as fruit with yellow flesh and high soluble solids. This variety was selected from seeds obtained from the cross breeding between Actinidia chinensis cv. “Golden Yellow” and A. chinensis cv. “Songongu” with yellow flesh in 1997. Seedling and line selections were conducted from 1998 to 1999, and characteristic trials were carried out from 2000 to 2002. After developed, it was also conducted to the test of adaptability in kiwifruit orchards of Jeju island from 2003 to 2006. The branch of “Jecy Gold” sprouts strongly and the color of leaf is slightly dark green. The shape of fruit is obovoid, and the color of peel is yellowish-brown without hair. The average weight of fruit is 128.4 g. The core is middle and soft, the percicarp is golden yellow, and the texture is fragile and juicy. Soluble solids concentration is 14.8 oBrix. The total acid content is 0.69% and the fruit yield is higher about 30% than that of A. deliciosa cv. “Hayward”. The content of vitamin C is higher than that of A. deliciosa cv. “Hayward”. The harvesting time is from late October to early November and the fruit can be preserved about 90 days at 2°C. This variety can be planted bellow 100 m sea level and should be grown under shelter to prevent from disease and cold. This variety will be cultivated about 100 ha by 2011 in the southern part of Korea and has been supplied about 10 ha in 2007.

A new sprouting soybean variety, 'Sorogkong'was developed at the National Yeongnam Agricultural Experiment Station in 2001. It was selected from a cross Pureunkong/Namhaekong. The preliminary, advanced, and regional yield trials for evaluation and selecti