Climate change due to global warming causes a rise in atmospheric air temperature to rise and extreme shift in precipitation patterns. Carbon dioxide (CO2) is widely known as one of the major cause of global warming and accounts for about 72% of total greenhouse gas emissions. Agriculture is more vulnerable to climate change than other industries. Many studies have been conducted to investigate how agroecosystems, both natural and controlled, will respond to the rising level of CO2. Studies on the responses of crops and agricultural environments to climate change are crucial in predicting changes in agro-ecosystems. Research facilities for various types of CO2 treatment have been developed. The representative research facilities are SAR (Soil-Plant-Atmosphere-Research), OTC (Open Top Chamber), FACE (Free Air CO2 Enrichment System), and TGC & CTGC (Temperature Gradient Chamber & CO2-Temperature Gradient Chamber). Therefore, this study reviewed research data and their application in agriculture.

The Mesostigmata is an order of Subclass Acari either parasiting to diverse invertebrates or free-living predatory in terrestrial ecosystem. Phoresy is one of the unique behaviors of wingless arthropod dispersal by attaching winged arthropods. We collected mites attached on the dorsal part of abdomen adult sciarid fly, from mushroom culture. The mites were identified as Arctoseius cetratus Sellnick, 1940 in the family of Ascidae. Arctoseius cetratus has short J2, Z1, Z2, and S1, S2 setae, not reaching the bases of following setae. Posterior half of dorsal shield with longitudinal garland of puncta between J and Z setae, peritremes extending anteriorly to midlevel of coxaⅡ. The genus Arctoseius and species Arctoseius cetratus are the first record in Korea. We provided the detail description of the species including the identification key in the family with some ecological notes.

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of C16:1 and C18:2 but lower amounts of C16:0 and C22:6. The thigh meat from CB showed a higher amount of C18:1 but lower amounts of C16:0, C18:0, C20:4, and C22:6. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.