• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1397-1400
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• 1999

The grape juice was found to have a good quality when grape was pressed after heating at $80^{\circ}C$ for 30 min. The extraction yield of juice from grape was above 75%(v/w). The yield was lower than 60% when grape was heated below $60^{\circ}C$, although the taste was good. But when grape was overheated, for example, at $100^{\circ}C$ and pressed, the grape juice had dark brown color and showed off-flavor. The grape juice of which sugar content was above $14^{\circ}Brix$ and the ratio of sugar content to total acidity was over 20 was found to have the best quality to drink.

• Food Science and Preservation
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• v.18 no.1
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• pp.119-123
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• 2011

In order to compare what kinds of transcription factors are associated with the inhibition of preadipocyte cell proliferation, we prepared several grape extracts and tested the expression patterns by reverse transcription-polymerase chain reaction. As a result, 50% ethanol extract of Campbell early seed inhibited adipogenesis derived from the MDI solution. Extract of Campbell early seed was significantly inhibited lipid droplet formation and expression of molecular factors C/EBP-alpha and delta in 3T3-L1 cells. It is suggested that grape extracts of fractions would be a good candidate for the development of regional skin fat modulator.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.696-702
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• 2018

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water ($100^{\circ}C$, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.4
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• pp.242-246
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• 2000

The Near Infrared Reflectance Spectroscopy(NIR) was used to evaluate nutritional diagnosis for rapid leaf analysis method, 177 'Fuji' apple and 130 'Campbell Early' grape leaves were measured by Near Infrared reflectance spectra in the NIR region(1,100~2.500nm). Total nitrogen content was measured by kjelldhal distillation, after salycilic acid-sulfuric acid digestion. An empirical equation to predict total nitrogen content from its spectral signature was developed by adapting the Near Infrared Reflectance Spectroscopy analysis(NIRa) technique and the results were apple-0.965(R). 0.086(SEC), grape-0.926(R), 0.152(SEC). Standard Error of Prediction(SEP) of NIRa for predicting the total nitrogen of apple and grape leaves was 0.360 and 0.210, respectively. It was concluded that Near infrared reflectance spectroscopy analysis is promising method for rapid analysis of apple and grape leaves.

• Nutrition Research and Practice
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• v.9 no.3
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• pp.227-234
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• 2015

BACKGROUND/OBJECTIVES: We investigated the effects of a combination of grape pomace (Vitis labrusca, Campbell Early) and Omija fruit (Schizandra chinensis, Baillon) ethanol extracts on lipid metabolism and antioxidant defense system in diet-induced obese mice. MATERIALS/METHODS: Forty male C57BL/6J mice were divided into four groups and fed high-fat diet (control group, CON) or high-fat diet added 0.5% grape pomace extract (GPE), 0.05% Omija fruit extract (OFE) or 0.5% GPE plus 0.05% OFE (GPE+OFE) for 12 weeks. RESULTS: In contrast to the GPE- or OFE-supplemented groups, the GPE+OFE group showed significantly lower body weight and white adipose tissue weights than the CON group. Moreover, GPE+OFE supplementation significantly decreased plasma total cholesterol and increased the plasma HDL-cholesterol/total-cholesterol ratio (HTR) compared to the control diet. The hepatic triglyceride level was significantly lower in the GPE+OFE and GPE groups by increasing ${\beta}$-oxidation and decreasing lipogenic enzyme compared to the CON group. Furthermore, GPE+OFE supplementation significantly increased antioxidant enzyme activities with a simultaneous decrease in liver $H_2O_2$ content compared to the control diet. CONCLUSIONS: Together our results suggest that supplementation with the GPE+OFE mixture may be more effective in improving adiposity, lipid metabolism and oxidative stress in high-fat diet-fed mice than those with GPE and OFE alone.

• Korean Journal of Environmental Agriculture
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• v.33 no.3
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• pp.184-188
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• 2014

BACKGROUND: White stain symptom caused by Acremonium acutatum and Trichothecium roseum, is one of the most important diseases on the grape. This disease occurs national-wide in Korea and causes irreversible damage on grape, at harvest season. This study was conducted to develop environment-friendly control method against white stain symptom. METHODS AND RESULTS: Environment-friendly materials were tested for control activity against A. acutatum and T. roseum in vitro and in vivo. The effect of environment-friendly materials against white stain symptom on grape in farmer's greenhouse was examined. The materials, NaDCC and sulphur, were sprayed three times on the leaves and fruit of grape at the two sites of farmer's field, Anseong and Hwaseong of Gyeounggi. To evaluate control effect of NaDCC and sulphur against white stain symptom, the disease severity was investigated after the two materials were sprayed from the disease onset three times at the 7-day intervals. NaDCC showed efficacy of 59.71% for Kyoho and 72.26% for Campbell-Early, and sulphur showed 78.31% for Koyho and 66.19% for Campbell-Early. CONCLUSION: We were selected sulphur and Sodium-Dichloroisocyannurate(NaDCC) based on the results of experiments in vitro. In field test, sulphur and NaDCC showed suppressive effect in the white stain symptom of grape. These results suggested that NaDCC and sulphur selected can be used as control agents for controlling white stain symptom on grape.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.387-390
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• 2000

The experiment was conducted to investigate the effects of vine management and yield on fruit quality and bud burst of 'Campbell Early' grapevines in Hwaseong and Suwon area. The extreme value of minimum temperature of Hwaseong area, frequently causing cold damage, was lower than that of Suwon area in winter. Narrow spacing, overbearing, and poor vine management were observed in Hwaseong area, where the harvest time was delayed by 7 days compared with that of Suwon area. Total carbohydrate content of bearing mother branches was lower with 1.2~1.7%, and the percentage of bud burst was extremely lower at $-15^{\circ}C$. In Suwon area, there were no differences in cluster and berry size, but soluble solids content was lower and skin coloration was poorer when yield was high. Total carbohydrate content was lower when yield was high. The percentage of bud burst was lower at cold treatments below $-20^{\circ}C$. The results suggest that appropriate yield based on fruit quality is 2.3~2.6 MT/10a.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.205-211
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• 2020

In this study, fruit phenolics were investigated with using LC/MS and HPLC analysis in order to compare the differences between domestic ('Campbell Early', 'Kyoho', 'Heukbosuk', and 'Hongju SDS') and imported ('Crimson SDS' and 'Thomson SDS') grapes. In the case of fruit characteristics, imported grape 'Crimson SDS' and 'Thompson SDS', had lighter skin weight (300-350 mg/berry) and hard flesh (5.2-5.6 kg·f) than domestic grape cultivar. The phenolic compound contents of 'Crimson SDS' skin was higher, but resveratrol (25-29 mg/kg), quercetin (350-380 mg/kg), and myricetin (31-32 mg/kg) contents were similar in to those of 'Hongju SDS'. The anthocyanin content was different from differed between grape cultivars. 'Hongju SDS' grape was showed higher in Delphinidin-3-glucose (D3G) levels, and 'Crimson SDS' was showed higher in Peonidin-3-glucoside (P3G) levels. The contents of phenolic compounds were investigated differently for each grape berry part. Catechin, epicatechin, procyanidin B1, and B2 were found in grape seeds.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.762-767
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• 2010

This study was conducted to investigate the influence of formulation of fungicides on epicuticular waxes in 'Campbell Early' grapes. Non-bagged and bagged berries were treated with wettable powder, suspension concentrate and emulsifiable concentrate 15 days after full bloom (DAFB) and 48 DAFB (veraison), respectively. Fruit skin was observed by naked eye and scanning electron microscope (SEM) at harvest. Remarkable white blots were observed on the berries treated 48 DAFB in the order of wettable powder, suspension concentrate, and emulsifiable concentrate. The observation by SEM showed all formulations of fungicides damaged the ultra-structure of epicuticular waxes; also, an unknown substance was observed on treatment with wettable powder and suspension concentrate. Moreover epicuticular wax appeared to be melting on the grapes treated with emulsifiable concentrate. Also, non-bagged grapes showed serious contamination of epicuticular wax by some unknown substance, but bagged grapes had only fungicides' traces.

• Korean Journal of Agricultural Science
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• v.29 no.1
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• pp.8-14
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• 2002

Spray of maleic hydrazide (MH) was confirmed to be highly effective on the inhibition of lateral shoot growth regardless of grape cultivars and application concentration examined in this experiment. The optimal spray times were 30 days aft er full bloom in 'Kyoho' and 35 days in 'Campbell Early'. However, the optimum season of application should be adjusted depending on the vine vigor. The apical buds of lateral shoot was significantly affected at the concentration of $3,900mg{\cdot}L^{-1}$ resulting in the death and/or abscission. Thus the optimal concentration of MH seemed to be $1,950mg{\cdot}L^{-1}$. The inhibition effect by MH application was derive d from the decrease of node number and length. No adverse effect on fruit quality was found by MH application. In contrast, there was a tendency of anthocyanin in crease in 'Campbell Early' grapes. Results indicated that MH could be an effective agent to reduce the labor charge through the inhibition of later shoot growth.