• Horticultural Science & Technology
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• v.29 no.3
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• pp.181-186
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• 2011

To predict the bud bursting date of 'Campbell Early' grapevines, the bud developmental rate (DVR) models were constructed. The DVRs for bud bursting were calculated from the demanded times at controlled air temperatures. The DVRs were examined on the 'Campbell Early' grapevines incubated in three different temperatures at 4.6, 11.8, and $16.6^{\circ}C$. The DVR increased exponentially or linearly on the air temperature with a slope of about 0.0019. The DVR equations were computed as $DVR=0.0249+0.0020e^{0.1654x}$ or DVR = 0.0019x + 0.0187. These DVR equations offered developmental indices and predicted dates for bud bursting with air temperature data. The DVR equations were validated to the bud bursting data observed in the field. When bud bursting dates were calculated with daily temperature data, the root mean squared error (RMSE) between the observed and the predicted dates was less than 4 days. When those were calculated with hourly temperature data, on the other hand, the RMSE was less than 3 days. These results suggest that the DVR models are useful to predict bud bursting date of 'Campbell Early' grapevines.

• Food Science and Preservation
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• v.21 no.5
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• pp.757-765
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• 2014

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.

• Korean Journal of Agricultural Science
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• v.12 no.1
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• pp.37-46
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• 1985

Several seeded cultivars of Vitis labruscana showing various responses to GA-induced seedlessness were tested to study the effects of streptomycin sulfate on induction of parthenocarpy. The results were summarized as follows. 1. Prebloom dipping of streptomycin sulfate at 200 ppm induced 90~100 % parthenocarpy in 'Schuyler', 'Delaware', 'Ohira-Dela.' and 'Tanored' cultivars and also stimulated maturity but did not show any toxic effects. 2. In most cultivars, the addition of 25 ppm GA to streptomycin tended to increase berry setting and induction of parthenocarpy. 3. Dipping of strepto mycin alone in 'Campbell Early' severely induced berry abscission but the addition of calcium acetate or BA to streptomycin slightly increased setting of berries. 4. In 'Kyoho' and 'Pione' cultivars, streptomycin successfully induced parthenocarpy. Berry setting by streptomycin treatment was variable according to environmental conditions. 5. In 'Campbell Early' and 'Tanored' cultivars, streptomycin severely reduced viability of pollen.

• Korean Journal of Agricultural Science
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• v.2 no.1
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• pp.187-197
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• 1975

1. This study was carried out to select the high yielding and low production cost among grape varieties for the wine production. Thirty-three vareties which have been grown in commercial vineyards was examined in this experiment. 2. Most wine varieties improved in Europe were lower in the content of sugar than in originally developed location. 3. The varieties with larger cluster were Dattier de Saint-Vallier (treated with Ga), Golden Queen, Muscat Bailey A, and Danored. 4. Juice percent to cluster ranges from 60 to 90% and higher juice content varieties were Himrod Seedless. Delaware (Ga), and Fredonia. 5. Most wine varieties have higher per cent of seed and pedicel to cluster and flesh per cent was lower than in table varieties. 6. High yielding varieties were Muscat Bailey A, Danored, and Golden Queen. on the other hand, juice yield was higher in Campbell Early, Danored, Muscat Bailey A, and Golden Queen cultivers. 7. Muscat Bailey A, Alden, Steuben, Campbell Early, S-1000. and S-13053 for red wine, and Dattier(Ga), Golden Queen and low production cost in manufacturing wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.525-528
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• 2009

In this study, phytosterol content and fatty acid composition of grape seeds from fourteen different cultivars produced in Korea were determined. Although the total phytosterol contents depended upon the cultivars, the major phytosterol was $\beta$-sitosterol (64.9$\sim$119.3 mg/100 g) in all samples. The fatty acid composition of the grape seeds were analyzed as palmitic (16:0, 6.8$\sim$16.8%), palmitoleic (16:1, 0.1$\sim$0.2%), stearic (18:0, 4.7$\sim$5.2%), oleic (18:1, 16.6$\sim$26.1%), linoleic (18:2, 16.6$\sim$20.1%), linolenic acid (18:3, 0.3$\sim$0.5%) and arachidic acid (20:0, 0.3$\sim$0.5%). Campbell early, the mainly produced and consumed cultivar in Korea, contained relatively high phytosterol content compared to other samples and high proportion of unsaturated fatty acids. Therefore, the seeds from Campbell early might be used for functional oil production and as food ingredients.

• Food Science and Preservation
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• v.18 no.6
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• pp.973-979
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• 2011

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

• Korean Journal of Environmental Agriculture
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• v.28 no.4
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• pp.347-355
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• 2009

Grape fruit quality can be deteriorated with leaf chlorosis caused by magnesium (Mg) deficiency during fruit coloring season in several grapevine varieties. The occurrence of leaf chlorosis and soil Mg states for four grapevine varieties (Campbell Early, Muscat bailey A (MBA), Sheridan, and Kyoho) in the vineyards of Gyeongsan and Youngcheon were surveyed. The relationships between leaf chlorosis and fruit qualities were also investigated. Leaf chlorosis was more widely found and the symptom was stronger in Campbell Early in comparison to the other varieties. Sugar content and Hunter values (L, a, b) of grape fruit were significantly lower in the trees of chlorosis when compare to healthy grapevine trees. Soil Mg contents in the vineyards where leaf chlorosis was found were lower than the optimum level for grapevine. Also Mg content in the petioles of chlorosis grapevines was significantly lower than healthy grapevines. Application of Mg through foliar spray and soil fertigation was quite effective in correcting deficiencies of Mg in grapevine. Proper management of soil Mg availability and K/Mg ratio is strongly recommended to prevent Mg deficiency in grapevine.

• Food Science and Preservation
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• v.7 no.3
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• pp.241-244
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• 2000

Grapes(Vitis labruscana B) were fumigated with acetic acid at 20mg/liter to reduce storage decay and packaged with polyethylene film(0.03mm), then stored for 90 days at 2$^{\circ}C$. Modified atmosphere packaging reduced slightly weight loss and soluble solids content during storage. Acetic acid fumigation decreased effectively berry shattering and achieved remarkable control of rotting for storage. Two grape cultivars, 'Campbell Early' and 'Sheridan', fumigated with acetic acid had only 0.7~2.9 berries rot compared with 8.3~27.6 berries rot of cluster for grapes that were not fumigated.

• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.607-612
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• 2011

The occurrence of grape berry shattering and decay is influenced by the pre- and/or postharvest infection of decay organisms and pest. Postharvest infection is associated with physical damage due to rough handling. To control quality loss during storage of table grapes, the effects of slow releasing $SO^2$ pad on storability of 'Rosario Bianco' (Vitis vinifera) and 'Campbell Early' (Vitis labruscana) grapes were examined, respectively. The $SO^2$ concentration in package of tables grapes reached to at about 40 $ug{\cdot}L^{-1}$ after 40 days of treatment and remained more than 80 days above 15 $ug{\cdot}L^{-1}$. Decay was found in untreated 'Rosario Bianco' and 'Campbell Early' grapes at each for 44 and 85 days after storage, but not in $SO^2$ pad treated grapes. The storage potential of grape berries at $0^{\circ}C$ increased 2~3 times depending on cultivar by $SO^2$ pad treatment. The application of $SO^2$ pad is confirmed to be effective on the increase of market potential with minimizing quality loss such as berry shattering and decay.

• Food Science and Preservation
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• v.19 no.3
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• pp.400-405
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• 2012

To investigate the anti-diabetic activity of ethanol and aqueous peel and seed extracts obtained from three different grape species (Cambell Early, MBA, and Kyoho), alpha-glucosidase inhibitory activity was examined. All extracts showed anti-diabetic activity, especially aqueous extract exhibited inhibitory effect above 70%. Thus, we used aqueous extract to check the potential hypoglycemic effects in a streptozotocin (STZ)-induced diabetic mice model. The results showed that the blood glucose level of STZ-induced diabetic mice decreased drastically after 3 hr when the aqueous extract of Cambell Early seed was treated to the mice model. The aqueous extract of Kyoho seed lessened blood glucose level by 60%. Together, these data indicate that extracts of grape peel and seed (aqueous or ethanol) may have potential in improving hypoglycemic effects in the diabetic symptoms, suggesting that further investigation on biomarker expressions should be rewarding.