LC/MS/MS를 이용하여 2019년 1월부터 6월까지 서울 강서지역에 유통하는 콩나물 및 숙주나물 82건에 대한 카벤다짐 모니터링을 실시한 결과 숙주나물에서는 카벤다짐이 검출되지 않았으며 콩나물에서는 59건중 6건에서 카벤다짐이 검출되어 10.2% 의 검출율을 나타내었다. 카벤다짐이 검출된 콩나물 6건중 5건이 허용기준을 초과하여 검출건수 대비 83.3%의 부적율을 나타내었다. 검출된 카벤다짐의 농도는 최소 0.012 mg/kg, 최대 0.104 mg/kg, 평균 0.063 mg/kg 이었으며 6건중 5건이 재래시장에서 유통되는 비포장 제품이었다. 카벤다짐이 검출된 6건의 원료수 입국은 수입산이 3건, 출처불명이 3건 이었으며 국내산으로 표시된 제품은 없었다. 카벤다짐이 검출된 콩나물에 대한 위해성 평가결과 %ADI 값이 1 이하로 인체에 미치는 위해도는 안전한 수준인 것으로 평가되었다.

We investigated densities of the bean bug, R. pedestris (Alydidae) and three Pentatomidae stinkbug species, Dolycoris baccarum, Nezera antennata and Halyomorpha halys in an experimental field in Suwon, 2018. Three pheromone traps for R. pedestris adults were installed at distances of more than 50 meters from soybean fields. The adults began to be caught from late March. Its mean number increased from early August, and reached a maximum at early September. The fluctuation aspects of adult number caught, however, were different among trapping sites. Soybean and mungbean were sowed at June 21, and all stages of stinkbugs were scouted from July 18 to late September through direct observation. Adults and eggs of R. pedestris were not observed during the vegetative stage of soybean, but observed first at the flowering stage, mainly early August, of reproductive stage. The results indicated that R. pedestris adults invaded into soybean fields at the flowering stage, despite of inhabitation in the surrounding area during the pre-reproductive stage of soybean. Adults of only D. baccarum in Pentatomid stinkbugs were found at the vegetative stage of soybean. Densities of R. pedestris were compared between two mungbean cultivars, which those seeds have been known to be resistant and susceptible to feeding of the bean bug, respectively. The densities of the third and fifth instar nymphs were higher on the susceptible cultivar than on the resistant cultivar, but densities of egg, adult, and the first and second instar nymphs were not significantly different between the two cultivars.

Electrolyzed water(EW) was used for washing of mungbean sprouts to reduce microorganism counts. The aerobic bacteria and yeasts and mold counts in commercial mungbean sprouts were 7.67 and 7.70 log CFU/g, respectively, indicating that the contamination level of the sprouts was very high. Mungbean sprouts were washed EW produced at varying flow rates of brine and water streams. EW produced with 100 ml/min of brine and 300 ml/min of water showed the best performance in reducing microorganisms without affecting the sensory quality of mungbean sprouts. The EW washing showed no signification negative effects on reducing sugar, total phenolics and DPPH radical scavenging activity of mungbean sprout. For further storage of mungbean sprouts. EW washing was effective for reducing microbial counts during storage.

The development of resistant seeds to manage this pest is a big challenge for breeders. We investigated the oviposition preference and development of C. chinensis on two susceptible mungbean cultivars (Seonwha and Gyeongseon) and one previously reported resistant cultivar Jangan, compared to the susceptible cowpea, Yeonbun, by offering a multiple choice test and a no-choice test. Additional, insect stage wise development of C. chinensis was also examined at four temperatures (20, 25, 30 and 35℃). The both choice tests results showed that the cowpea is the most suitable seed host for oviposition. Total developmental time from egg to adult stage ranged from 27.01 to 38.2 days, and developmental time was shortest on the cowpea and longest on Jangan mungbean. However, no successful development of C. chinensis on Jangan mungbean occurred at all constant temperatures. Higher rate of adult emergence and longer adult longevity were found on cowpea and mungbean except Jangan mungbean. Results suggest, higher performance of C. chinensis on cowpea and mungbean might be governed by physical as well as chemical attributes of the seeds. Thus, Jangan mungbean could be stand as a resistant one against bruchids and it could be a resistant sources for successful breeding.

Although expression of foreign genes in a crop species has been target techniques for powerful protection against insect pests, classical breeding programs using varietal resistance of a crop are still being processed. It is, however, frequently difficult to find key products expressed from resistance-related genes in the variety, and those action mechanism. Here, an unterminated story about seed of a mungbean (Vigna radiata) variety with high resistance against the adzuki bean weevil and the bean bug is introduced. The two insects cannot survive on seeds of the variety, although they well develop on susceptible ones. Molecular markers linked to the resistance were selected through BAC library screening and near isogenic lines, and finally a bruchid resistance gene was suggested after map-based cloning approaches. Starvation and chemicals were suggested for a resistant mechanism and a related factor through feeding and behavior experiments, respectively. The seed flour was extracted with organic solvents, and isolated into several fractions on chromatography. Several peaks on HPLC in a fraction were related with the high mortality of the bean bug. A partial structure in an isolated chemical was observed before full identification.

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

국내산 녹두전분과 도토리전분을 이용하여 초산 녹두 및 초산 도토리전분을 제조하고, 이화학적 특성 및 겔의 조직감을 비교하였다. 무수 초산 6%를 반응시켜 제조한 초산 녹두와 초산 도토리전분의 %acetyl 함량은 1.88%과 1.53% 였고, 치환도는 0.07과 0.06이었다. 전분의 색도를 측정한 결과, L값과 a값은 증가하였고, b값은 감소하여 초산 처리가 전분의 색에도 영향을 주었음을 알 수 있었다. 또한 초 산전분은 전분 chain 내부에 초산기가 도입되어 원료 전분 에 비해 blue value, 팽윤력 및 용해도가 증가하는 것을 알 수 있었다. 신속호화점도계(RVA)를 이용하여 측정한 호화 특성은 녹두전분과 도토리전분의 호화온도가 각각 70.4oC, 75.7oC로 나타났고, 초산 녹두 및 초산 도토리전분은 각각64.4oC, 74.8oC로 나타나 초산 처리 시 호화온도가 감소하는 것을 알 수 있었으나, 도토리전분의 경우 초산 도토리 전분과의 유의적인 차이는 나타나지 않았다. 초산전분은 원료 전분과 최고점도, setback, breakdown에도 차이를 보였는데, 초산 녹두전분은 최고점도 164.9 RVU, setback 70.9 및 breakdown 53.4로 녹두전분의 최고점도 195.0 RVU, setback 110.6 및 breakdown 69.0에 비해 감소하였고, 초산 도토리전분은 최고점도 212.1 RVU, setback 128.7, 및 breakdown 50.3으로 도토리전분의 최고점도 198.3 RVU, setback 87.0 및 breakdown 38.2보다 증가하는 특성을 나타내었다. 초산전분으로 겔을 제조하여 조직감을 측정한 결과 초산 녹두전분은 겔을 형성하지 못하였고, 초산 도토리전분은 원료 전분 겔에 비해 경도와 탄성이 감소하였으며, 응집성, 검성, 씹힘성이 증가하여 겔이 무른 특성을 나타내었다.

동부, 녹두, 올방개 전분의 호화특성을 알아보고, 3가지 전분으로 제조한 묵의 texture를 비교하여 보았다. 고속호화점도계(RVA)를 이용하여 3가지 전분의 호화패턴 측정 결과, 동부전분과 녹두전분은 유사한 패턴을 나타내었고, 올방개 전분은 유의적으로 높은 최고점도(peak viscosity)값과 breakdown값을 나타내었다. 전분의 색상이 묵 제조시 어떠한 영향을 나타내는지 확인하기 위해 묵의 색도를 측정하였다. 밝은 정도를 나타내는 L값의 경우, 동부묵과 녹두묵이 유사하게 나타났고, 올방개묵은 유의적으로 낮게 나타났고, a값과 b값은 가장 높게 나타났는데 올방개를 첨가한 묵의 색도도 유사한 경향을 보여 주었으며, 이는 전분의 색이 묵의 색에 영향을 미치는 것을 확인할 수 있었다. 또한, texture analyser를 이용하여 3가지 전분으로 제조한 묵의 texture특성을 비교하였다. 동부묵과 녹두묵의 hardness는 각각 1083.03 g, 980.95 g로 유사한 값을 나타내었고, 올방개묵은 499.43 g으로 유의적으로 낮은 값을 나타내었다. 호화특성과 texture특성이 다른 올방개 전분을 나머지 두 가지 묵에 첨가하였을 때 묵의 변화를 알아보기 위해 동부묵과 녹두묵에 올방개 전분을 0, 10, 20 및 30%첨가하여 hardness와 관능평가를 진행하였다. 관능평가결과, 동부묵의 경우 올방개 전분 첨가량에 따라 유의적인 hardness값의 변화를 나타내지 않았으나, 녹두묵은 20%이상 첨가시 hardness값이 유의적으로 낮아졌다. 전반적인 기호도의 경우에도 동부묵은 유의차가 없었으나, 녹두묵은 올방개전분 첨가량이 증가할수록 값이 높아지는 경향을 나타내었다. 따라서 호화특성 및 texture특성이 다른 올방개 전분을 녹두묵에 20%이상 첨가시 묵의 관능 및 물성이 변화되는 것을 알 수 있었다. 올방개 전분이 첨가된 묵과 첨가되지 않은 묵의 저장 중 hardness변화를 측정하였다. 올방개 전분을 30%첨가한 녹두묵과 첨가하지 않은 녹두묵, 올방개묵의 3가지 묵을 25oC와 35oC에 10일간 저장하면서 hardness를 측정하였다. 측정결과, 올방개묵과 올방개 전분을 30%첨가한 녹두묵은 25oC와 35oC 모두 10일간 유의적인 변화를 나타내지 않았으나, 올방개 전분을 첨가하지 않은 녹두묵의 경우 25oC 저장 4일-8일차부터 유의적으로 hardness가 상승하는 것을 확인 할 수 있었다. 따라서, 올방개 전분을 첨가하여 혼합묵 형태로 제조할 경우 hardness가 낮은 묵의 제조가 가능하며, 저장기간 중 묵의 물성변화를 최소화 할 수 있다는 것을 확인하였다.

1. 세계 26개국에서 도입된 녹두 유전자원 705점에 대하여16개의 형태적 형질 특성을 이용하여 각각 두 가지의 군집방법, 핵심집단 자원수 결정방법 및 표본추출 방법을 조합하여 총8개의 핵심집단(SUNPR, SUNPPr, UNPR, UNPPr, SUNLR, SUNLPr, UNLR, UNLPr)을 작성하여 원수집단과 비교한바 8개핵심집단 모두 원수집단과는 분산과 평균치에서 차이가 없었다. 2. Nei의 다양성지수는 8개 핵심집단 모두 원수집단 보다높았고, 특히 UNLPr이 가장 높았으며, UNPR은 다른 핵심집단에 비하여 상대적으로 낮은 지수를 보였다. 3. 원수집단과 핵심집단간 자원분포의 동질성을 파악하기 위하여 카이자승 검증을 한 결과 12개 양적형질과 1개의 질적형질(종피색)은 모든 핵심집단이 동질분포를 보였으나 3개의질적 형질 (배축색, 종피광택, 생육습성)은 핵심집단에 따라서동질분포를 하는 것과 그렇지 않은 것이 있었으며, 8개 핵심집단 중 UNPPr은 동질성이 가장 높았다. 평균차율(MD%)과일치율(CR%)은 8개 핵심집단 모두 유의한 수준을 보였다. 4. 8개의 모든 핵심집단이 원수집단과 평균치에서 차이가 없고, 높은 다양성을 과 동질한 분포를 보이며, 평균차율(MD%)과 일치율(CR%)이 유의한 수준을 보여 원수집단의 다양성을잘 나타내는 것으로 해석되었다. 5. 핵심수집단 크기(10%와 15%)에 따른 다양성은 유의한차이가 없었으며, 8개의 핵심집단 중 평균치, 동질분포, 일치율 및 도복내성을 고려할 때 UNPPr이 가장 좋은 핵심집단으로 사료되었다.

Mungbean is an important crop in Nepal. Heteropteran bugs, Nezara virudula, Dolycoris baccurum, and Melanacanthus scutellaris are significantly influencing qualitative and quantitative loss in soybean and mungbean. Though pesticide application is common practice for management of these bugs, pesticide avoidance by the bugs stalls proper management. As an alternative, trap cropping with variety mostly preferred by the bugs as trap crops along with the main crop is considered. Selection of most preferred mungbean variety was performed with six (VC 6173 A; VC 6153 B-20G; VC 3960 A-88; Kalyan; Pratikchha; Saptari local) relative to Saptari local variety. Significant difference was recorded in number of bugs occurrence among the six varieties with maximum number of bugs in VC 6173 (3 bugs/plant) which showed lowest yield. For application, three different trap crop designs were employed in the field. There was significant difference between the main crop i.e. variety Pratiksha and the variety VC6173A used as trap crop in two designs. In conclusion VC6173A is a probable trap crop and the two designs can be employed in the field.

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage (25℃ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

Nymphal development, adult longevity, and oviposition of six different species of stink bugs were compared on seeds of a soybean cultivar, Taekwangkong, and two mung bean cultivars, Kyungseonnogdu and Jangannogdu in the insect rearing room (28±2℃, 16L:8D). Nymphs of six species of stink bugs normally developed on Taekwangkong seed. While nymphs of Riptortus clavatus, Halyomorpha halys, and Dolycoris baccarum developed on seeds of Kyungseonnogdu and Jangannogdu normally, all nymphs of Plautia stali, Piezodorus hybneri and Nezara antennata died after 4th instars on Kyungseonnogdu and after 3rd instars on Jangannogdu. Each instar period tended to be increased as nymphal stages were progressed. Nymphal period was shortest on Taekwangkong seed, followed by Kyungseonnogdu and Jangannogdu, irrelevant to stink bugs species. Emergence rate, adult longevity, and preoviposition period of 6 stink bugs were different depending on the reared seeds. Of 6 different species examined, Riptortus clavatus, Halyomorpha halys, and Dolycoris baccarum which fed on Jangannodu did not emerge, Plautia stali, Piezodorus hybneri, and Nezara antennata which fed on Jangannodu did not oviposit.

Oviposition preference of the bean bug, Riptortus clavatus to sites on a plant and within a field, to plants at different developmental stages, and to different leguminous germplasms was observed. The insect layed its eggs mainly on the back surface of leaf in the upper half of plant in both observation from oviposition cage and soybean field. The egg number in fields were observed at a statistically-same rate in marginal and inside area, and at a median value of one egg per leaf in oviposited leaves. Full seed stage of soybean hardly affected oviposition preference of the insect. A statistically-significant difference in oviposition to different leguminous germplasms was observed.

The effect of different mulching materials on mungbean production was studied. The general objective was to assess the ecological effects of mulching materials in sustainable mungbean production. Specifically, the study aimed to determine the effects of d