우리나라 접목선인장 산업은 화훼 수출액의 43.9%를 차지하 며, 주로 비모란선인장(Gymnocalycium mihanovichii) 품종을 삼각주선인장(Selenicereus sp.) 대목에 접목하여 재배한다. 그 러나 농가에서 재배되는 접목선인장 비모란의 바이러스 감염률 이 80%에 달하고 있어 바이러스 검정을 통한 품종 개발과 보급 이 매우 중요하다. 2019년 분홍색 색상과 자구발생 특성이 우수 한 GG171077-32와 GG151099-28을 계통간 교배하여 2020 년 실생묘 15개체를 양성하여 기내 배양한 삼각주선인장에 접 목하였다. 그 중 분홍색의 색상과 자구 발생 특성이 우수하였던 4개체를 선발하여 2021년 1차 특성검정을 위한 계통으로 증식 하였다. 2021년 특성검정 계통 중 진분홍색을 띄며 자구 발생이 우수한 GG191177-7 계통을 선발하였다. 이후 2년간 농가 3개 소에서 실증시험을 병행하여 특성검정한 결과 GG191177-7 계통을 최종 선발하고 2024년 ‘핑크문’으로 명명하였다. 핑크 문’ 품종은 RHS Color Chart N66A의 진한 분홍색이며, 편원형으로 능수는 8.0개이고, 가시색은 갈색이며 길이는 3.8mm였 다. 모구의 구폭은 43.4mm였고 주당 평균 자구수는 18.4개였 다. 1차 선발 계통 37개체를 대상으로 real-time PCR을 이용 한 바이러스 검정 결과, cactus virus X (CVX)와 pitaya virus X (PiVX)의 단독 감염률은 각각 16.2%였고, CVX와 PiVX의 혼합 감염률은 32.4%였으며, 바이러스 미검출 개체의 비율은 35.1%였다. 바이러스 미검출 개체에서 생산된 자구를 증식하여 ‘핑크문’ 품종을 육성하였다.

As the hangover relieving drink market has been expanded, there have been efforts to produce traditional drinks that can be easily taken through reducing material costs after finding materials with high alcohol-degrading activity from agricultural products and manufacturing drinks in a way to produce sikhye. Studies were made to know quality, the ability to relieve hangover and preference of drinks for which seven kinds of agricultural products, including shiitake mushrooms, were added in the forms of fresh juice, extracts and powder. Farm products showed the highest acetaldehyde dehydrogenase (ALDH) when they were added in the form of powder before saccharification and shiitake mushrooms showed the highest enzyme activity when they were added in the form of powder. When added in the form of powder, people showed the lowest preference except when radish and hericium erinaceum were added. When bear puree was added to a mixture of powdered shiitake mushrooms, radish, bean sprouts and dadagi cucumber, enzyme activity got higher and people showed higher preference. An experiment of animal behaviors showed that the mixture had a high ability to relieve hangover in one or two hours after 10% or 40% alcohol was orally administered to mice due to long traveling distance of mice.

This study was aimed at figuring out conditions for making factory-produced nuroong-gi that is rapidly softened and has good flavor being roasted when hot water is poured. In addition, efforts were made to develop nuroong-gi products to be used as meals that can be deliciously eaten with sauce. A research was conducted to know quality and people's preference when sauce is added to nuroong-gi after popping and deep-frying it. For making delicious nuroong-gi, it was good to mix rice varieties of Boramchan and Baegjinju in the ratio of 6:4. When rice was cooked through adding 0.5% salt water 1.8 times of mixed rice in an electric rice cooker, the water binding capacity of nuroong-gi got higher softening nuroong-gi within five minutes and general preference improved because of good taste. According to measurement of preference after adding sauce, deep-frying nuroong-gi was delicious when crab meat sauce was added and popped nuroong-gi was good when capsosiphon fulrescens sauce was added, so nuroong-gi could be used as meals.

To determine sugars content of agricultural products and foods, simultaneous quantitative analysis was carried out on fructose, glucose, sucrose, maltose, and lactose by HPLC-RI. Analysis conditions were set as column ZORBAX carbohydrate (4.6 mm ID×250 mm, 5 μm), the mobile phase of 75% ACN, the column temperature of 35oC, sample injection amount of 10 μL and the flow rate of 1 mL/min. Five standard solutions were isolated without interfering peak within 30 minutes and the calibration curves of standard were confirmed excellent linearity from 0.10% to 1.00% with R2≥0.999. Based on the chromatogram of the standard solution, the limit of quantification (LOQ) and the limit of detection (LOD) values were calculated. The accuracy of the analytical values were highest at 100% water extraction method to the fructose 95.7%, sucrose 98.7%, lactose 102.7% respectively, compared with reference value of a certified reference material (BCR644), by applying the four solvent extraction methods. Using an in-house quality control material (infant formula), repeatability and reproducibility values of this experiment were verified on the basis of AOAC guideline and reference values were set up at 1.17 g/100g of glucose, 0.85 g/100g of maltose, and 45.54 g/100g of lactose. Quality control charts were drawn up and used for sugars analysis of agricultural products.