오미자를 가해하는 여러 해충 중 과피를 가해하는 볼록총채벌레를 대상으로 황색등에 대한 기피반응과 유인제에 대한 유인반응을 2017년 5월부터 8월까지 경북 문경시 동로면 소재 유기전환, 무농약, GAP 및 유기농 재배지에서 조사하였다. 황색등을 처리한 평지 및 경사지 모두에서 볼록총채벌레의 기피반응을 확인할 수 없었고 꽃노랑총채벌레 의 유인제로 사용하고 있는 p-anisic acid methyl ester에 대한 유인반응 또한 대조구와 비교했을 때 효과가 없는 것으로 조사되었다. 이러한 결과는 Derksen et al. (2016)이 언급한 것처럼 볼록총채벌레가 주행성(diurnal) 해충임을 의미하며 p-anisic acid methyl ester가 아닌 오미자가 발산하는 다른 향기물질(plant violates)을 이용한 유인제나 수컷이 방출하는 집합페로몬을 활용한 트랩 개발이 필요함을 제시하고 있다. 이러한 트랩 개발은 볼록총채벌레의 효과적인 예찰 및 대량포획에 도움이 될 것으로 판단된다.

This study analyzes the chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with respect to extraction temperature and time. The optimum extraction conditions for these teas were determined by assessing the chemical composition of tea brewed at different temperature (50, 60, 70, 80℃) and extraction times (1, 3, 5, 10 minute). Catechins contents were the largest at 5 minutes and generally declined by 10 minutes. Green tea catechins contents were highest when brewed at 70℃ and besides other teas a change of the trend variation at 70 and 80℃. These temperatures did not extract theaflavins in green tea. Extract temperature and time did not significantly affect theaflavins content of white tea, yellow tea, and oolong tea. Black tea, however, was noticeably dependent on extract conditions, which were most effective at 70℃, brewed for 5 minutes. Caffeine content of green tea, yellow tea, and oolong tea was highest at 5 minutes, but temperature did not appear to affect the content. White tea and black tea caffeine content was highest when brewed at 70℃ for 5 minutes. Theobromine content of green tea, yellow tea, oolong tea, and black tea did not show major differences between the study times or temperature, though the content in white tea increased with higher temperatures when brewed for 5 minutes. The extraction of phenolic compounds increased until 5 minutes, and showed not further increase at 10 minutes. Antioxidant capacity of green tea, white tea, and yellow tea were maximized at 70℃ for 5 minutes or 80℃ for 3 minutes, while oolong and black tea were reached maximum antioxidants at 70℃ for 5 minutes. In general, to optimize the beneficial chemical content of brewed tea, a water temperature of 70℃ for 5 minutes is recommended.

Yellow tea thrip (Scirtothrips dorsalis Hood (Thysanoptera: Thripidae) is anthophilous pests of many crops worldwide including five flavor berry. And the mealy bug (Pseudaulacaspis cockerelli (Cooley) (Hemiptera: Diaspididae)) is one of the hardest pests to control. Its body is covered with white waxy threads, which often make a chemical pest control useless. Five flavor berry (Schisandra chinensis Baill) is used in traditional Chinese medicine. So, the development of biological control against the major pest on five flavor berry is of great interest. In this work, a treatment of Chrysoperla nipponensis (Okamoto) was applied to five flavor berry fields infested by P. cockerelli and a treatment of Amblyseius swirskii Athias-Henriot was applied to two types of five flavor berry fields infested by S. dorsalis. Even though our tests found significant differences between the two culturing method(sod culture, nonwoven type mulching), the treatment of biological control agents decreased or a little increased the fruit damage, which was comparable to the chemical insecticide treatment. In the sod culture experiment, thrip population was significantly low and increased at a lower rate than in the nonwoven type mulching. It may be suggested from these results that A. swirskii and C. nipponensis as IPM program and sod culture could be incorporated into the integrated pest management system on five flavor berry.

 ,  , Silver-grey or dark brown scaring, or dark brown discolored damages caused by the yellow tea thrip, Scirtothrips dorsalis Hood (Thysanoptera: Thripidae) have occurred on citrus fruits cultivated in the open field in east-south area orchards of Jeju Island since 2007. The weekly population of yellow tea thrips adults caught with a yellow sticky trap increased gradually from early May and peaked in late August, 2009. In 2010 and 2011, the most population was in early October. The yellow tea thrips of some species usually dominated from July in open citrus fields, and seven generations, at least, had occurred from May to late October 2009 by a yellow sticky trap survey. In 2009, S. dorsalis larva were observed from July and with peaks from late August to mid September and early October on citrus fruits. The damage symptoms appeared in the mid September. In 2011, the population peaks were in early July and late September, and the symptoms increased continually from mid July to late October. The symptoms were silver-scars or initial dark discolorations and then gradually changed to dark-brown discolorations or dark-brown scars. The percent of damaged fruits were 0.9%, 0.4%, 0.8% and 2.7% in 2008, 2009, 2010 and 2011, respectively, by survey in 64 typical orchards in Jeju Island. We are the first to report symptoms of the yellow tea thrip (Scirtothrips dotsalis) on citrus fruits.

농촌진흥청 국립원예특작과학원에서는 2003년 분홍색의 스프레이 장미 ‘Pinocchio’과 다화성인 황색의 스프레이 장미 ‘Flair’품종을 교배하여 얻은 실생계통으로부터 2006년부터 2008년까지 3년동안 특성검정을 실시한 후 절화장이 길고, 수량이 많은 ‘레몬티’ 품종을 육성하였다.‘레몬티’는 밝은 황색(RHS Y155A)의 화색으로 꽃잎수는 52.3개, 화폭은 5.1 cm인 스프레이 품종으로 년간 절화수량은 153본/m2으로 대비품종 ‘써니레이디’보다 많았으며 절화장은 70.3 cm 절화경경은 5.7 mm로 절화특성이 우수했다. 소화수는 ‘써니레이디’의 4.2개보다 많은 6.5개를 보여 우수한 스프레이 형태를 지닌 절화장미로 평가되었으며 절화수명은 13.0일로 ‘써니레이디’보다 길었다.