This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey ‘sweet taste’, ‘light flavour’, ‘soft flavour’, ‘savoury flavour’, ‘familiar flavour’, ‘harmonious flavour’, ‘softness’, and ‘harmoniousness with food ingredients’ were determined as drivers of liking, on the other hand, ‘disturbance with food ingredients’ and ‘soybean fishy smell’ were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.

To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.

정전용량 수분측정 센서는 수경용 배지 양쪽에 구리 및 테플론으로 절연된 전극판(30cm×10cm)을 부착하 여 배지의 넓은 부분에 걸쳐 측정하도록 개발되었다. 본 연구는 콘덴서형 정전용량 센서로부터 출력되는 정전용량 값을 배지 함수량으로 변환하는 것이다. 정량화 실험은 양액을 공급하면서 배지 물무게와 정전용량 변화를 측정하고 그 값을 비교하는 방식으로 수행되었다. 배지 함수량과 정전용량은 본 연구를 위해 특별히 개발된 소프트웨어와 함께 센서와 로드셀을 사용하여 20~30초마다 측정되었다. 상용 curve-fitting 프로그램을 이용하여 배지 함수량과 정전용량을 변수로 정전용량 값으로 배지 함수량을 추정하였다. 공급하는 물의 양이 증가하면 정전용량도 증가하는 경향을 보였다. 배지 내 물무게에 따른 정전용량에 대한 변동계수(coefficient of variation, cv)는 배지 내 물무게가 1.0kg 수준에서 다른 무게에 비해 높아 함수량 보정은 물무게를 1.7~6.0kg 수준에서 수행하였다. 정전용량과 물무게 사이의 상관 계수는 0.996이었고 보정식에 의해 정전용량으로 추정된 함수량은 로드셀로 측정한 배지 함수량과 비교하였다.

본 연구는 수출 과정에서 UVA + LED처리가 절화백합의 품 질과 수명에 미치는 영향을 알아보고자 저장·수송 과정별 시 뮬레이션 실험을 수행하였다. 실험재료는 오리엔탈 백합 ‘Siberia’를 사용하였으며, 이 때 절화는 습식조건으로 증류수와 상업용 절화보존제(Chrysal SVB, 1/3 tablet/L)를 처리하였다. 동시에 UVA가 혼합된 청색(448nm), 적색(634nm과 661nm) LED를 3일간 처리하였고, 봄철과 여름철 일본 수출 환경과 동 일한 조건으로 생장상의 환경을 설정하였다. 그 결과, 수송 과정 중 수확 후부터 경매단계까지는 봄철에 비해 여름철이 꽃의 크 기가 크고, 상대 생체중과 수분 흡수율은 높았다. 경매 후 상대 생체중, 수분 흡수율, 잎의 엽록소 함량 등은 봄철이 높았으며, 인공광원 처리 유무에 따른 절화 품질은 처리간 유의적 차이가 없었다. 봄철과 여름철의 절화수명은 증류수와 절화보존제 처 리구에 비해 UVA + LED를 조사한 처리구에서 연장되었다. 봄 철 절화수명은 증류수 처리 18일, 절화보존제 처리 22일, UVA + Red LED 처리 22.5일로 나타났으며 UVA + Blue LED처리가 25.3일로 다른 처리에 비해 2~7일 연장되었다. 여름철 절화수명 은 증류수와 절화보존제 처리 16일, 적색 LED 처리 18일, 청색 LED 처리가 20일로 나타났다. 결론적으로 절화수명은 청색 LED 처리에서 절화 수명 연장 효과가 확인되었다.

In this study, three greenhouse farms in Wonju (northern), Seosan (central), and Jeju (southern), which are main producing regions of lilies, were selected, and the impact of regional cultivation environmental factors on the quality of lilies were investigated with cut flowers of Oriental Lily ‘Siberia’. Greenhouse environments such as temperature, humidity, and integrated light have been analyzed since January 2016. The correlations between climate factors and cut flower qualities were determined. As a result, the vase life had a highly positive correlation with dew point (r = 0.73***). The temperature had a negative correlation with flower stalk length (r = -0.80***), while a positive correlation with flower bud size (r = 0.67**). Effect of Integral light intensity on the cut quality and vase life was not much higher than temperature. These results confirmed the importance of greenhouse environmental control to produce lily cut flowers qualified for export.

본 연구는 국산 오리엔탈 백합 절화 Siberia와 Medusa 품종 을 대상으로 겨울철 일본 선박 수출 시 수송단계별 미기상 분 석과 현지 절화수명에 대한 전처리 효과를 알아보고자 실시되 었다. 전체 수출과정에서 온도와 습도 환경이 측정되었으며, 농가에서 수확 직후 수출업체로 수송되기 전까지 22시간 동안 건식저장(대조구)과 습식저장(지하수, 지하수 + 상업용 절화 보존제) 방식으로 전처리를 실시하였다. 전체 수출과정에서 온도 환경이 습도환경보다 변화폭이 컸으며 특히 농가에서 수 출업체까지 수송단계에서 15℃로 가장 높게 나타났으며 일반 차량에 의한 수송결과였다. 한편, 습식 전처리 효과는 일본수 송 후 절화 휨 정도와 절화수명 연장으로 두 품종 모두에서 확인되었다. 습식 전처리로 인해 절화 휨 정도는 5-7o, 절화수 명은 2-4일 개선되었다. 건식저장의 경우 수출 수송과정에서 의 수분 손실에 따라 초기 상대 생체중이 증가하였으며, 상대 적으로 수분스트레스에 대한 노출에 따른 결과로 해석된다. 또한 지하수를 이용한 습식전처리의 조기개화가 발생하였으 며, 이것은 상업용 절화보존제 처리에서 개선되었다.