본 연구는 주변 환경의 차이에 따른 화분매개곤충의 유입 특성을 파악하기 위하여 국립수목원 내 진화속을걷 는정원과 부추속전문전시원에 식재된 울릉산마늘의 화분매개곤충을 조사하였다. 2023년 5월 22일부터 6월 2일 까지 꽃이 70% 이상 개화하였을 때 포충망을 활용하여 8일간 곤충을 채집하였고, 각 전시원 별 식생(피도), 기후 (온도·습도·조도)를 조사하였다. 조사 결과 진화속을걷는정원에서 피도 60% 온도 26.4℃, 습도 31.5%, 조도 40953.6lx, 화분매개곤충 20과 450개체, 부추속전문전시원은 피도 90%, 온도 25.6℃, 습도 31.6%, 조도 6387lx, 화분매개곤충 15과 196개체로 나타났다. 온도와 조도가 상대적으로 높은 진화속을걷는정원이 채집된 곤충의 다양성과 방문 빈도가 높았다. 시간대별 곤충의 방문 빈도를 비교해본 결과 온도와 조도는 개체수가 증가할 때 같이 증가하는 경향을 보였으며, 습도는 반대의 경향을 보였다.

In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling (100℃, 14 min), steaming (100℃, 20 min), sous vide (75℃, 80 min), sous-vide (95℃, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide 75℃ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide 95℃ method was the lowest at －0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.