Ricania sublimata are insects invaded in South Korea from China 2011. It has been happening continuously since invaded and It is established and continues to increase and occur in various crops such as persimmons, peaches, and apples. The nymphs and adults of R. sublimata causes damage by sucking the stems and leaves of trees. Yellow, blue, and white sticky traps (25x15cm) were installed in the 1000m2 Omija(Schizandra Chinesis Baillon) orchard september 2020 and the trap captures by color was investigated. In addition, yellow sticky traps were installed at heights of 1m, 1.7m, and 2m, and the trap captures according to the height was investigated. As a result of attraction according to the color of the sticky trap, yellow trap was the most attractive, blue and white traps had little attraction. And result of capture according to the yellow sticky trap height the most were caught at 1.7m height, followed by 1m and 2m in that order. Therefore, it is considered reasonable to investigate the density and monitoring of R. sublimata using yellow sticky trap.

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p〈0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p〈0.001). In a palatability test, extracts boiled at 80℃ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p〈0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r〉0.9) for different extraction temperatures and times. From these results, extracts boiled at 80℃ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.