충청남도농업기술원 화훼연구소에서 노란색 계통의 국화 (Chrysanthemum × morifolium (Ramat.) Hemsl.) 품종의 ‘마 루볼(Maru Ball)’을 육성하였다. ‘마루볼(Maru Ball)’ 품종은 노란색 반겹꽃 특성을 갖는 모본 ‘G05-180-01’을 자연방임하여 확보한 자원을 기반으로 선발되었으며, 연차별 생육 및 개화 특성 검정을 거쳐 최종 선발되었다. ‘마루볼(Maru Ball)’은 옆으 로 넓게 자라는 편구체 초형을 보이며, 설상화의 화색은 RHS 색표 기준 Yellow 14A에 해당하였다. 개화는 자연일장 조건에서 9월 25일경 시작되는 중생종 특성을 나타낸다. 주요 생육 형질로 는 평균 화경 3.6cm, 본당 착화수 601.9개, 설상화 수 64.0개, 초장 21.0cm가 확인되었으며, 엽색은 Green 138B 수준의 녹색 을 가졌다. ‘마루볼(Maru Ball)’은 대조 품종인 ‘Smile Ball’과 비교하였을 때, 초형, 개화시기 및 착화량에서 뚜렷한 차이를 보였다. 화단 및 도로변 조경용 식재로 활용성이 높아 보이며, 안정적인 생육과 상품성을 바탕으로 화훼 재배 농가에서 새로운 소득 작목으로 기여할 수 있을 것으로 기대된다.

I will suggest a meta-ideology which encompasses two aspects: development and conservation. It will deal with sustainable, sound, and healthy development, environmental conservation, and promotion of culture and art. The ideology can be summarized as “Jeju, island of selective reception for protecting people and environment.” The problems regarding development on Jeju include 1) lifting designation of greenbelt areas and carrying out indiscriminate development, 2) damage from stream maintenance and coverage of rivers, 3) increase in land prices after foreign capital attraction, 4) development which heavily depends on casinos and dutyfree shops, 5) inconvenience with high traffic volume, 6) imbalance in development caused by growth pole strategy. The future strategies of conserving Jeju for making all the people happy include 1) selective closed system or selective choice system, 2) eco-systemic thinking and policies focusing on management, 3) reinvestment and circulation of development profits within the region, 4) sharing development profits, 5) embracing diversity through fostering art and culture, 6) returning to a healthy city by restoring the old downtown area, 7) limiting facilities damaging urban communities and culture, 8) decision making based on cooperation and companionship.

Quality characteristics, such as moisture content, pH, acidity, sugar content, salinity, flavor, taste, color, and overall acceptance of apple Jangachi prepared with different apple cultivars were investigated after different times in storage. The initial moisture content of apple Jangachi was 14.19-16.94% according to cultivar. After 5 days of storage, the moisture content increased to 23.26-26.91%. The pH was 3.98-4.55 regardless of cultivar. Total acidity decreased at first and then increased slightly after 10 days in the range of 0.8% to 1.3%. The sugar content of apple Jangachi decreased from 60-68% to 27-34% on the 5th day and was maintained at 23-25% after 5 days regardless of apple cultivar. The salinity of apple Jangachi increased from 0.94-1.64% to 3.5-3.8% after 15 day regardless of cultivar. In the sensory evaluation, apple Jangachi prepared with the Gala cultivar was given the best ratings in overall acceptability.