식용곤충에서 최근에 식품공전에 등록된 갈색거저리 유충, 쌍별귀뚜라미 유충에 대해 일선 농가들이 식용곤충의 안정적 공급 및 유통을 위해 수확 후 건조 포장시 보관 유통기한을 설정할 필요가 있다. 건조된 갈색거저리, 쌍별귀뚜라 미 성상(분말, 건조물)을 용량 100g씩 PE, PET, 내습 포장지 등 포장재질에 진공, 밀봉포장을 한 후 저장온도를 45℃ 설정하여 2월 12일부터 3월 11일까지 1개월동안 가속실험을 실시하였다. 1개월후 시료 검체하여 품질 지표를 분석 조사한 결과, 밀봉포장에서 갈색거저리 건조물은 수분, 일반세균, 관능검사 등에서 PET+제습제, PE+제습제가 분말은 PE, PE+제습제 순으로 조사되었고 쌍별귀뚜라미 건조물은 PET+제습제, 내습포장제가 분말은 내습포장제만 기준치 이내로 조사되었다. 진공 포장에서 갈색거저리 건조물은 PE+제습제, 내습포장제가 분말은 PE, 내습포장제로 나타났으며 쌍별귀뚜라미 건조물은 PE+제습제, PET+제습제가 분말은 PET+제습제, 내습포장제 순으로 조사되었다. 특히, 쌍별귀뚜라미 분말은 밀봉, 진공포장 모두에서 일반세균 기준치(1,000cfu/g)가 이상을 보여 본 실험 포장재질로 는 유통이 어려운 것으로 나타났다.

Purpose: The purpose of this study was to estimate the effects of subliminal music with balance imagery training on balance and concentration. Methods: The participants were 45 seniors in an undergraduate school in Korea. The subliminal music with balance imagery training intervention was carried out for 20 minutes. Other interventions were also carried out for 20 minutes. 12 seniors(Group A) listened to subliminal music with balance imagery training, 12 seniors(Group B) listened to subliminal music, 11 seniors(Group C) received balance imagery training, and 10 seniors(Group D) had no intervention(Control group). The grid test is related to measured levels of concentration intensity. Romberg one legged standing test was carried out for 30 seconds. The collected data was analyzed by one-paired t test and one way ANOVA using the SPSS Windows 12 ver. program. Results: The major findings of this study were as follows: Concentration levels of Group A and C improved, and balance levels of Group C and D improved. There was a statistically significant decrease in concentration between Group A and B, Group A and C after intervention. Conclusion: These findings suggest that listening to subliminal music with balance imagery training may be useful in managing concentration in seniors. So it provides basic information for further concentration on improving education on music with balance imagery training.

“Matnami” is a new sweetpotato variety developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2006, for table use and food processing. This variety was selected from the cross between “Hongmi” and MI9510-12 in 1999. Seedling and line selections were performed from 2000 to 2002. Preliminary and advanced yield trials were carried out from 2003 to 2004. The regional yield trials were conducted at six locations from 2005 to 2006. “Matnami” has cordate leaf, green with purple vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. The average yield of storage root was 27.0 ton/ha in the regional yield trials, which was 11% higher than that of Yulmi variety. Number of storage roots over 50 gram per plant was 2.6. The average weight of one storage root was 173 gram. This variety is also resistant to fusarium wilt and nematode. In addition, steamed “Matnami” has higher polyphenol contents as 3.3 mg/g dw and higher biological activitiesas, which improve the bioactivity in human. The total sugar content was higher, thereby, sweeter than “Yulmi”. It shows lower (68.6℃) initial temperature of starch gelatinization and slower retrogradation process than “Yulmi”.

Sweetpotato tips are known to be very useful parts as a vegetable because of their high nutritive values and great biomass yield. This study was carried out to select a variety that is suitable to the tips of sweetpotatoes as vegetables. Twenty-two varieties were planted in polyethylene (PE) houses and upland field. The tips were cropped, tested and their tips' external characteristics, quantity, sweetness, toughness and taste were likewise tested. This research found that the external characteristics of the sweetpotato tips were mostly colored green or greenish purple and the leaves were of heart shape. When it comes to texture, the crops from the PE houses presented softer sense than those from the upland field, and due to the blanching, the degree of hardness was reduced by 60 percent. The varieties that presented soft texture after blanching were Yulmi, Geonmi, Hwangmi, Sinchunmi, M301, Eunmi, Juhwangmi, Singeonmi and Gogeonmi. The sweetness, which gives a great influence to the taste, was found to be 3.8 Brix°％ on the average for raw tips of sweetpotatoes cropped in P.E. houses, lower than the crops from the upland field which yielded 4.6 Brix°％. By varieties, those that were commonly high in both P.E. houses and upland field crops were three kinds - Geonmi, Sincheonmi and Juhwangmi. The yield derived was on the average 150 tons/ha, which was considerably high yield, compared to the greens like the Korean leeks, which were repeatedly cropped once planted, like the tips. The investigation into the external appearances, texture, sweetness and acceptability found that the varieties that are suitable for sweetpotato tips production are Yulmi, Geonmi, Hwangmi, Yeonmi, Chinmi and Juhwangmi.

Happymi is a new sweetpotato variety developed from Mokpo Experiment Station, National Institute of Crop Science(NICS), RDA in 2004, which was for the raw eating and processing. This variety was selected from the cross between Chinmi andMA 3 in 1996, seed

Biomi is a new sweetpotato variety developed from Mokpo Eeperiment Station, National Honam Agricultura iment Station (NHAES), RDA in 2003, which was for the utilization as feed and food for storage root ofhigh moisture content andfast fleshed up. This var

Yeonhwangmi is a new sweetpotato cultivar developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2005, for table use and food processing. This variety was selected from the crossing between Mokpo 25 and Yulmi in 1997, Sel

Healthymi is a new sweetpotato variety developed from Mokpo Experiment Station, National Institute of Crop Science(NICS), RDA in 2003, which was for the utilization as food and starch. This variety was selected from the cross between Seonmi and MI9001-12