명상태와 암상태에서 벼멸구의 겹눈의 미세구조가 변화하는 것을 관찰하였다. 벼멸구의 겹눈을 암조건 혹은 광조건 하에서 최고 72시간 까지 유지하였을 경우에 비슷한 수준에서 겹눈을 절단하여 해부 현미경으로 관찰한 결고, 구조적인 면에서 서로 다른 모양을 관찰하였다. 한편, 전자현미경을 이용하여 암조건과 광조건 하에서의 겹눈의 미세구조를 비교한 결과, 단애층(palisade layer)의 넓이는 광조건하에서 암조건에서 보다 더 좁은 것을 알 수 있었다. 색소체는 암적응 상태의 눈에서는 단애층 주위에 원을 형성하고 있었지만, 감간채 주위에 밀집되어 있지는 않았다. 암적용과 광적용 상태의 눈에 있는 망막세포 내에서의 미세융모 지름은 차이가 없었으며, 수정체와 감간체의 접합 부위에 있는 색소체의 이동은 감간체의 위부분에 있은 수정체의 끝부분에서 변화가 있음을 관찰 할 수 있었다.

벼멸구는 촉각 기부의 등쪽으로 알모양의 24ㅐ의 겹눈을 가지고 있다. 벼멸구의 겹눈은 각각의 단안이 분리되어 있고, 각각의 낱눈이 단지 그들의 각막렌즈를 통해서만이 빛을 받는 연립상 겹눈이다. 각각의 낱눈은 큐티클성 각막렌즈와 그 안쪽에 수정체가 자리잡고 있다. 망막세포는 수정체 바로 아래쪽에 자리하며, 이들은 중심축쪽으로 감간소체들이 밀집결합되어 감간체를 형성한다. 감간체는 수정체 말단부분에서 시작되어 기저막에 까지 다달으며, 그 길이는 약 110~120 정도이다. 수정체는 4개로 구성된 한쌍의 1차색소세포에 의하여 둘러 쌓여 있으며 이것은 또한 부속색소세포에 의하여 둘러 쌓여 있다. 수정체의 기저부위는 망막세포에 의하여 일부가 둘러 쌓여 있고 망막세포의 내벽에서 발생한 감간소체들로 구성된 감간체와 닿아있다. 낱눈의 상층부분은 7개의 망막세포로 구성되어 있으나 3/4부분에서 8번째의 망막세포가 자리잡고 있다. 중앙부위에 위치하고 있는 감간체는 미세용 모들로 구성된 감간소체들로 구성되어 있는데, 이들 미세융모의 단면도는 6각형의 모양을 가지고 있다. 색소세포는 수정체를 감싸고 있는 1차색소세포, 기저막까지 닿아 있는 부속색소세포, 기저막 부위의 기저막색소세포 등 3가지의 색소세포들이 있다.

This study was performed to provide information for improving the quality characteristics of tangerine peel Soksungjang. Tangerine peel Soksungjangs were prepared with 10% tangerine peel powder by addition of different koji such as Rhizopus oligosporus (RS, RTS) and Aspergillus oryzae (AS, ATS). As a result, the moisture content was not changed and crude protein content decreased during fermentation in all samples. The pH of RS (Soksungjang manufactured with Rhizopus oligosporus koji) and RTS (Soksungjang manufactured with Rhizopus oligosporus koji and 10% tangerine peel powder) was not changed, whereas pH of AS (Soksungjang manufactured with Aspergillus oryzae) and ATS (Soksungjang manufactured with Aspergillus oryzae koji and 10% tangerine peel powder) decreased rapidly after 10 days of fermentation. The acidity values of all the samples increased during fermentation. The major free sugars were glucose, fructose, and maltose; while, the major organic acids were citric acid, succinic acid, acetic acid, and lactic acid in all the samples. The amino nitrogen content and protease activity were highest in the AS and ATS. Conversely, the reducing sugar content and α-amylase activity were highest in the RS and RTS. The major free amino acids in all samples were glutamic acid, lysine, leucine, and arginine. Sixty kinds of volatile flavor compounds were identified from all samples; the majority of which were 21 alcohols, 14 hydrocarbons, 5 esters, and others identifies as acids, ketones, and aldehydes.

Freesia is one of the most popular flowers over the world including Korea, due to the fragrance and beauty of the plant flower. The first domestic freesia cultivar ‘Shiny Gold’ was developed by NIHHS, RDA, in 2003, which has yellow double and large petals and strong fragrance. Ten years have passed since ‘Shiny Gold’ was cultivated at floral farms, and the deterioration of cut flower quality and yield are reported from the farms. Virus infection causes a reduction in the quantity and quality of the cut freesia flowers and is one of the most serious problems in Korea. Virus detection was carried by reverse transcription polymer chain reaction (RT-PCR) for FreMV, FreSV, BYMV, CMV, and TRV, as known to infect freesia. FreMV, FreSV, BYMV, and TRV were detected single or multiply, and CMV was not found in the freesia leaves collected from the farms. To produce virus-free freesia, meristem culture of ‘Shiny Gold’ was conducted in MS medium added ribavirin at different concentration. As the increased of ribavirin concentration, the growth of ‘Shiny Gold’ plantlets was inhibited in freesia’Shiny Gold’. The plantlets produced by meristem culture in ‘Shiny Gold’ were virus free at the enzyme-linked immunosorbent assay (ELISA) level.

Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter’s color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.