"Oraebyeo" is mutation of a high quality japonica cultivar, Ilpumbyeoa new japonica rice(Oriza sativa L.) cultivar developed from by N-methyl-N-nitrosourea(MNU) treatment on fertilized egg cell by the rice breeding team of Gangwon Provincial Agricultural Res. & Ext. Service in 2006. This variety heads 20 days earlier than Ilpumbyeo and similar to that of Odaebyeo an early maturing leading cultivar of northern plain area of Korea. Compared with Odaebyeo has a good semi-erect plant type with lodging tolerance due to much shortened plant hight(l2cm shorter than Odaebyeo). Oraebyeo has similar panicle number with Odaebye where as it has more spikelets per panicle. However, this variety less the ratio of ripened grains and 1,000 grain weight than those of Odaebyeo. The yield performance of this cultivar in milled rice was about 5.09MT/ha in local adaptability test conducted for three years 2002-2004 and 5.51MT/ha in the demonstration plot of farmer's field.

Sanggolbyeo is a new japonica rice cultivar developed from Ilpumbyeo mutation lines by N-methyl-N-nitrosourea(MNU) treatment on fertilized egg cell by the rice breeding team of Gangwon Provincial Agricultural Res.& Ext. Service in 2006. This cultivar has about 135 days growth duration from transplanting to harvesting. Sanggolbyeo has short and round grain and non-glutinous endosperm with very low phytate content, below 50% of Ilpumbyeo, implying it could help men to absorb Calcium from rice. This cultivar shows midium diseases tolerance to leaf blast, bacterial blight, virus and insect pest. The milled rice yield of Sanggolbyeo is about 4.98 MT/ha at ordinary transplanting culture in the local adaptability test. Sanggolbyeo would be adaptable for the mid-northern plain areas of Korea.

"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.

We study on the dynamic interaction with a simulated physical-biological coupled model response to nutrient reduction scenario in Jinhae Bay. According to the low relative errors, high regression coefficients of COD and DIN, and realistic distribution in comparison to the observation, our coupled model could be applicable for assessing the marine ecosystem response to nutrient input reduction in Jinhae Bay. Due to the new construction and expansion of sewage treatment plant from our government, we reduce 50% nutrient inputs near Masan Bay and sewage treatment plant. COD achieves Level Ⅱ in Korea standard of the water quality from the middle of the Masan Bay to all around Jinhae Bay except the inner Masan Bay remaining at Level Ⅲ. When our experiment reduces 50% nutrient inputs near Masan Bay and Dukdong sewage treatment plant simultaneously, COD decreases to about 0.1-1.2 mg/L (128°30’~128°40’ E , 35°05’~35°11’ N). The COD from the middle of the Masan Bay to Jinhae Bay achieves Level Ⅱ.

Research Institute (HARI), NTCS, RDA, in 2004. This cultivar has a short grain shape and about 123 days growth duration from trans-planting to harvesting under the reclaimed saline area of the south-western and the mid-western coastal plain and Honam plai

A recombinant inbred lines (RILs) consisting of 231 lines, derived from a japonica (Suweon365) and a japonica (Chu-cheongbyeo) rice, was used to investigate the genetic factors affecting cooking and eating quality of rice. Alkali digestion valueloci (QTLs

This study was caried out to identify varietal diferences in poping characteristics of brown and polished rice and toelucidate the morphological and physicochemical properties related to poping quality. Nineteen rice varieties including japonica,argevarie