Correlations between quality indices and consumer acceptance in environment-friendly 'Campbell early' grapes |
Lee, Da Uhm
(Postharvest Technology Research Group, Korea Food Research Institute)
Bae, Jeong Mi (Postharvest Technology Research Group, Korea Food Research Institute) Ku, Kyung Hyung (Postharvest Technology Research Group, Korea Food Research Institute) Choi, Jeong Hee (Postharvest Technology Research Group, Korea Food Research Institute) |
1 | Korea Rural Economic Institute http://aglook.krei.re.kr/jsp/pc/front/observe/monthlyReport.jsp?ovr_item_code=OVR0000000007&prt_ovr_item_code=OVR0000000013 (accessed Dec 2015) |
2 | Hwang YS, Lim BS, Kim JG (2010) Comparison of ‘Kyoho’ and ‘Campbell early’ table grape fruit quality in wholesale market. J Agricultural science, 37, 7-12 |
3 | Rural Development Administration http://www.nihhs.go.kr/farmer/research/yearly_view.asp?f_cd=&curpage=1&c_cd=ca10415&y_cd=&d_no=1309&totalSearchYn=Y (accessed Dec 2015) |
4 | Chang MS, Cho SD, Kim DB, Kim GH (2009) Analysis of consumer preferences with regard to sensory quality attributes of Korean grapes. Korean J Food Preserv, 16, 204-210 |
5 | Pages J, Tenenhaus M (2001) Multiple factor analysis combined with PLS path modeling. Application to the analysis of relationships between physicochemical variables, sensory profiles and hedonic judgements. Chemom Intell Lab Syst, 58, 261-273 DOI |
6 | Kim KP, Jung PC, Yang SR (2002) A hedonic price analysis of fruit products. Korea J Agri Economics, 43, 33-56 |
7 | Hong SJ, Lee JW, Kim YC, Kim KY, Park SW (2003) Relationship between physicochemical quality attributes and sensory evaluation during ripening of tomato Fruits. J Kor Soc Hort Sci, 44, 438-441 |
8 | Park YM, Yoon TY, Hwang MG (2006) Analysis of storage method and shelf temperature effects in determining storage potential of 'Fuji' apples based on sensory evaluation. Kor J Hort Sci Technol, 24, 56-63 |
9 | Ku KH, Lee KA, Choi JH (2015) Sensory properties of satsuma mandarin by quantitative descriptive analysis. Korean J Food Preserv, 22, 241-250 DOI |
10 | Cho SD, Chang MS, Kim DM, Kim GH (2010) Correlation between sensory quality and instrumental quality attributes in ‘Campbell early’ grape. Kor J Hort Sci Technol, 28, 691-695 |
11 | Parpinello GP, Nunziatini G, Rombola AD, Gottardi F, Versari A (2013) Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia). Postharvest Biol Technol, 83, 47-53 DOI |
12 | Segade SR, Giacosa S, Torchio F, Palma LD, Novello V, Gerbi V, Rolle L (2013) Impact of different advanced ripening stages on berry texture properties of 'Red Globe' and 'Crimson Seedless' table grape cultivars (Vitis vinifera L.). Sci Hortic, 160, 313-319 DOI |
13 | Park SJ, Kim JG, Jung SM, Noh JH, Hur YY, Park KS (2011) Influence of leaf number on berry quality of 'Campbell early' grape. J Bio-Environ Control, 20, 211-215 |
14 | Carreno J, Martinez A, Almela L, Fernandez-Lopez JA (1995) Proposal of an index for the objective evaluation of the colour of red table grapes. Food Res Int, 28, 373-377 DOI |
15 | Matsumoto K, Kim BK, Oahn VTK, Seo JH, Yoon HK, Park MK, Hwang YS, Chun JP (2007) Comparison of compositions and quality parameters during berry ripening between grape cultivars. Kor J Hort Sci Technol, 25, 230-234 |
16 | Coombe BG, Dundon RJ, Short AWS (1980) Indices of sugar-acidity as ripeness criteria for winegrapes. J Sci Food Agric, 31, 495-502 DOI |
17 | Moigne ML, Maury C, Bertrand D, Jourjon F (2008) Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location. Food Qual Prefer, 19, 220-231 DOI |
18 | Bisson L (2001) In search of optimal grape maturity. Practical Winery Vineyard J, Jul/Aug, 32-43 |
19 | Park ER, Kim KS (2000) Volatile flavor components in various varieties of grape (Vitis vinifera L.). Korea J Postharvest Sci Technol, 7, 366-372 |
20 | Maury C, Madieta E, Moigne ML, Mehinagic E, Siret R, Jourjon F (2009) Development of a mechanical texture test to evaluate the ripening process of Cabernet Franc grapes. J Texture Stud, 40, 511-535 DOI |