Milky white spots appeared on red bean leaves in a red bean cultivation area located in Jangyeon-myeon, Goesan-gun, Chungbuk Province. After culturing the pathogen in PDA medium, their morphology was observed, and their genes were BLAST-searched in the National Center for Biotechnology Information (NCBI). The pathogen was identified as a fungus called Rhizopus arrhizus. As a result of reinoculating the isolated pathogen on red beans, the same symptoms as those in the isolated leaves occurred. Characteristic colonies of R. arrhizuson PDA medium initially showed a bright color and then changed to dark gray over time, with mostly spherical sporangia. The sporangiospores were spherical or elliptical, mostly irregular, and small in size. Therefore, based on these results, this disease has not yet been reported in red beans and was called red bean brown leaf blight caused by Rhizopus arrhizus A. Fisch (syn. R. oryzae).

The occurrence of eggs and adults of Pochazia shantungensis, Lycorma delicatula, and Lymantria dispar was investigated in 11 cities in the Chungcheongbukdo region. The results showed that the overwintering eggs of P. shantungensis occurred in 24.2% of the region in 2021 and 22.1% in 2022, while adults occurred in 25.2% in 2021 and 24.3% in 2022, indicating the highest occurrence among the pests studied. The occurrence of overwintering eggs of L. delicatula was relatively low, with 2.6% of the region affected in 2021 and 1.9% in 2022. Adult L. delicatula occurred in 3.2% of the region in 2021 and 3.6% in 2022. Overwintering eggs of L. dispar occurred in 4.1% of the area in 2021 and 1.7% in 2022, showing a decreasing tendency compared to the previous year, and their occurrence was only low to middle in terms of the degree of occurrence. Adult L. dispar occurred in 4.6% of the region in 2021 and 2.7% in 2022, showing occurrences that were insignificant compared to L. delicatula. According to a survey of host preferences, both the wintering eggs and adults of P. shantungensis were found in apples and peaches between 2021 and 2022. In both 2021-2022, adult L. delicatula had a high incidence in peaches, apples, and grapes, and winter eggs were the highest in grapes. However, the incidence in apples and peaches was low. A high incidence density of L. dispar moth adults and overwintering eggs was found in apples in both 2021 and 2022.

The occurrence status of eggs and adults of Pochazia shantungensis, Lycorma delicatula, and Lymantria dispar was investigated in the Chungcheongbuk-do region. The results showed that the overwintering eggs of P. shantungensis occurred in 24.2% of the region in 2021 and 22.1% in 2022, while adults occurred in 25.2% in 2021 and 24.3% in 2022, indicating the highest occurrence among the pests studies in this research. The occurrence of overwintering eggs of L. delicatula was relatively low, with 2.6% of the region affected in 2021 and 1.9% in 2022. Adults of L.delicatula occurred in 3.2% of the region in 2021 and 3.6% in 2022, while they were not undiscovered in Jeungpyeong, Jincheon, Goesan, and Danyang areas. Their area of occurrence was less than 3% of the region, and the volume of occurrence was not very large. Overwintering eggs of L.dispar occurred in 4.1% of the area in 2021 and 1.7% in 2022, showing a decreasing tendency compared to the previous year, and their occurrence was only low to middle in terms of the degree of occurrence.

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.