• Korean Journal of Agricultural and Forest Meteorology
• /
• v.13 no.2
• /
• pp.93-100
• /
• 2011

The study was conducted to investigate the correlation analysis between fruit quality and climatic parameters in grapevines. 'Campbell Early', one of the major grape cultivars, occupies more than 70% of cultivated areas in Korea. Recent research results have shown that the movement of cultivation area of fruit production resulted from the temperature increase. In this study, we investigated the relationship between fruit quality and climatic conditions in 13 major 'Campbell Early' grape producing areas (i.e., Sacheon, Jinju, Naju, Dangjin, Cheonan, Gimcheon, Yeongdong, Okcheon, Sangju, Suwon, Yeongju, Gangneung, Chuncheon, and Yanggu). The earliest and latest full blooming days of grapevines were ovserved on May 25 in Sacheon area and on June 7 in Yanggu area, respectively. At least 90 days are required for grapes to mature enough for the production of highquality fruits. The southern areas with less than 90 days of maturity period had difficulty in the production of good fruit. However, the areas with longer maturity period of 100 to 110 days produced grapes with with high sugar content and good coloring. The fruit qualities of 'Campbell Early' grapes are more closely related with temperature than other climatic factors. High temperature resulted in fruits with high acidity and delayed the coloration of the fruit skin in the southern area. The fruit skin was thin in the southern area and inclined to be thicker in the northern areas. Therefore, grape should be cultivated in regions with long maturity period to have high quality.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.8 no.1
• /
• pp.28-35
• /
• 2006

An accurate prediction of budburst in grapevines is indispensable for vineyard frost warning system operations in spring because cold tolerance depends heavily on phonology. However, existing frost warning systems utilize only daily minimum temperature forecasts since there is no way to estimate the site-specific phonology of grapevines. A budburst estimation model based on thermal time was used to project budburst dates of two grapevine cultivars (Kyoho and Campbell Early), and advisories were issued depending on phonology as well as temperature. A 'warning' is issued if two conditions are met: the forecasted daily minimum temperature falls below $-1.5^{\circ}C$ and the estimated phonology is within the budburst period. A 'watch' is issued for a temperature range of -1.5 to $+1.5^{\circ}C$ with the same phonology condition. Validation experiments were done at 8 vineyards in Anseong in spring 2005, and the results showed a good agreement with the observations. This method was applied to the climatological normal year (1971-2000) to determine sites with high frost risk at a 30 m grid cell resolution. Among 608,585 grid cells constituting Anseong, 1,059 cells were identified as high risk for growing Kyoho and 2,788 cells for Campbell Early.

• Journal of agriculture & life science
• /
• v.46 no.6
• /
• pp.9-15
• /
• 2012

This study was conducted to increase grape quality by treating plant growth regulator (PGR) in 'Campbell Early' grape. Foliar application of gibberellic acid ($GA_3$) at $5mg{\cdot}L^{-1}$ on flower cluster of 'Campbell Early' grape at 3-5 unfolded leaf stage effectively increased columella length, berry weight, soluble solid contents and promoted skin color development. Foliar application of $20mg{\cdot}L^{-1}$ abscisic acid (ABA) mixed with $5mg{\cdot}L^{-1}$ of $GA_3$ on flower cluster of 'Campbell Early' grape at 3-4 unfolded leaf stage effectively increased skin anthocyanin contents without any detrimental effects on berry enlargement and columella growth. Foliar application of $2.5mg{\cdot}L^{-1}$ thidiazuron mixed with $5mg{\cdot}L^{-1}$ of $GA_3$ on flower cluster of 'Campbell Early' grape at 3-4 unfolded leaf stage effectively increased fruit quality indices such as higher soluble solid contents and less titratable acidity.

• Food Science and Preservation
• /
• v.16 no.4
• /
• pp.463-471
• /
• 2009

We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature ($60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$). We found that long heating time and high temperature, especially treatment at $90^{\circ}C$ for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at $80^{\circ}C$ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at $70^{\circ}C$ for 60 min and at $70^{\circ}C$ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.

• Journal of Bio-Environment Control
• /
• v.26 no.3
• /
• pp.175-180
• /
• 2017

This study was conducted for the domestic new cultivar to expand cultivation area and sustainable production. The new domestic cultivar, 'Jinok' and control cultivar, 'Campbell Early', had been investigated on vine growth and fruit quality by different cultivating conditions as open field, rain shelter and unheated plastic house. The growth period of 'Jinok' was faster than 'Campbell Early'. The harvesting date of 'Jinok' was on 13th of Aug. faster than 'Campbell Early' which was on 17th of Aug., and it was on 25th and 29th of Aug. for 'Jinok' and 'Campbell Early' on field cultivation, respectively. The growing length and width of new shoots were similar among the cropping systems. In the result of fruit characteristic evaluation, the soluble solids content of the 'Jinok' and 'Campbell Early' cultivating on the unheated plastic house were $15.4^{\circ}Brix$ and $15.9^{\circ}Brix$, respectively. In the open field condition, those were $15.9^{\circ}Brix$ and $15.8^{\circ}Brix$, respectively. The titratable acidity and chromaticity were similar among the treatments. In the appearance of past and disease, Phomopsis blight was occurred on mid of June and in the end of cultivation period on about early Aug., the damage by Phomopsis blight was the lowest about 14% in the unheated plastic house cultivation on the 'Jinok' cultivar and it was 39% in the open field condition. However, in the open filed cultivation for 'Campbell Early', Phomopsis blight was highly occurred about 49%. During this period, or the end of cultivation, it is necessary for the intensive control.

• Journal of Nutrition and Health
• /
• v.13 no.3
• /
• pp.139-144
• /
• 1980

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

• Korean Journal of Environmental Agriculture
• /
• v.27 no.2
• /
• pp.178-184
• /
• 2008

This work was carried out to investigate the effect of waterlogging on the growth and nutrient contents of 'Campbell Early' and 'Kyoho' grapevines under the vinyl house condition from June 14 to July 20, 2005. For the trial, seedlings of two-year-old grapevine were transplanted to 40 L pot with a sandy loam soil. Irrigation point of non-waterlogging(control) treatment was controlled at -40 kPa of soil water tension using tensiometer and waterlogging treatments were imposed for 35 days at the water levels of above 10 cm from the soil surface using tap water. The growth of aerial(shoot length, leaf number and stem diameter) and underground(root) parts of 'Campbell Early' and 'Kyoho' grapevines tended to be wholly reduced by waterlogging, while the growth of aerial parts were more severely impaired in 'Kyoho' than in 'Campbell Early' cultivar. The different responses for waterlogging between two grapevines seem to be related with the capacity for absorbing mineral nutrients, because nitrogen content of 'Campbell Early' cultivar leaves was significantly higher than that of 'Kyoho' cultivar although the contents of phosphorus and potassium in leaves of two grapevine cultivars were similarly declined. There was no significant different of fruit quality, such as contents of soluble solid, titratable acidity and weight of berry in 'Campbell Early' between waterlogging and control. In 'Kyoho' cultivar, however, berry weight and titratable acidity were decreased and soluble solid content was increased by waterlogging. It was assumed that waterlogging stress for grapevines promotes maturation and coloring processes of berries by stimulating maturation hormone such as ethylene. In conclusion, 'Campbell Early' cultivar seems to be more tolerable than 'Kyoho' cultivar when comparing the growth responses and nutrient contents between two grapevine cultivars under waterlogging.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.80-84
• /
• 2008

The effect of gellan (GE), xanthan (XA), and $\lambda$-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.

• The Korean Journal of Community Living Science
• /
• v.13 no.3
• /
• pp.27-37
• /
• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Food Engineering Progress
• /
• v.13 no.1
• /
• pp.32-37
• /
• 2009

Central composite design was applied for the ultrasound-assisted extraction from peel and seed of Campbell Early grapes and the extraction processes were optimized for the antiradical activities of the extracts by using response surface methodology. Optimal conditions were 53.45% of ethanol concentration, 45.99${^{\circ}C}$ of extraction temperature and 23.93 min of extraction time for the maximum antiradical activity of grape peel extract (54.98%) and 53.14% of ethanol 56.03${^{\circ}C}$ of temperature and 29.03 min of time for maximum antiradical activity of grape seed extract (90.60%).