• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.24-28
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• 2011

This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.

• Food Science and Biotechnology
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• 제18권2호
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• pp.362-366
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• 2009

This research was conducted to determine the effect of far-infrared ray (FIR) irradiation of grape berries as a potential application for manufacturing grape products with a high amount of antioxidant chemicals. Two grape cultivars, the red grape cv. Campbell Early and the white grape cv. Thompson Seedless, produced increased amounts of crude extracts, in the FIR treatments compared to a non-FIR treatment control with same temperature. However, total phenolic concentrations and antioxidant activity in a 'Campbell Early' increased in the extracts following FIR treatment, whereas those of 'Thompson Seedless' did not increase significantly. High performance liquid chromatography (HPLC) analysis indicated that functional components affecting antioxidant activity were significantly increased in the extract of 'Campbell Early' following FIR treatment. Our results indicate that application of FIR treatment in heat process of grapes increases levels of antioxidative phenolic chemicals and it may help to enhance the availability of antioxidative compounds in various grape food products.

• 원예과학기술지
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• 제28권6호
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• pp.996-1002
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• 2010

'캠벨얼리' 아조변이체의 배수성을 flow cytometry(FCM)를 이용하여 검정하였다. 2배체 포도인 '캠벨얼리'와 4배체 포도인 '거봉'과는 달리 '캠벨얼리'에서 발생한 아조변이 3계통의 경우, 잎에서 2배체와 4배체 peak가 동시에 나타났다. 또한 '캠벨얼리' 포도의 과육과 과피의 배수성은 2배체 peak를 보인 반면, '캠벨얼리' 아조변이체는 과피의 배수성은 2배체로, 과육의 배수성은 4배체로 검정되었다. 정확한 염색체 숫자를 알아보기 위해 '캠벨얼리' 유래 아조변이체, '캠벨어리', '거봉' 포도의 근단 조직 염색체 숫자를 현미경 검경하였다. '캠벨얼리'와 '거봉'은 각각 38, 76개의 염색체로 나타난 반면 아조변이체는 2x=38, 4x=76개의 염색체가 혼재한 것으로 나타났다. '캠벨얼리' 아조변이체의 키메라 형태를 알아보기 위하여 신초정단 분열조직을 현미경 관찰하였다. 대조구로 이용된 2배체 '캠벨얼리'와 4배체 '거봉' 포도는 2개의 tunica 층이 corpus층을 덮고 있었으며, 반면에 아조변이체의 경우 첫번째 tunica 층이 독특하게 분할되어 있었다. '거봉' 포도의 정단분열 조직의 세포 크기는 대체로 '캠벨얼리' 포도보다 더 컸다. 아조변이체의 L-2, L-3 층을 이루고 있는 세포 크기는 4배체인 '거봉' 세포와 유사하였으며 가장 바깥쪽 L-1층을 이루고 있는 세포의 크기는 '캠벨얼리' 포도와 유사한 크기였다. 따라서 본 시험의 결과 '캠벨얼리' 포도 품종에서 발생한 아조변이체들은 2-4-4형 키메라의 가능성이 높은 것으로 판단되었다.

• 한국지역사회생활과학회지
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• 제13권3호
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• pp.27-37
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• 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.

• 농업과학연구
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• 제37권1호
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• pp.7-12
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• 2010

A significant difference in table grape quality was found between harvest seasons, producers and cultivars. In general, 'Kyoho' grapes showed much greater difference in fruit quality than 'Campbell Early'. The ratio of 'Campbell Early' grapes with poor quality (below quality standard within grades), was higher in fruit harvested early in the season, mainly because of immature fruit harvest. In 'Kyoho', poor quality of fruit seemed to be derived from the deviation of cultural practice between producers. Major factors responsible for poor quality in both cultivars includes harvest of unripe cluster, poor sorting and grading, berry abscission, and poor coloration. It is recommended to introduce a new quality standards considering the market condition in 'Kyoho' or a fresh-cut technology of grape berries for niche market.

• 한국토양비료학회지
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• 제42권3호
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• pp.187-191
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• 2009

'Campbell Early', a major grape cultivar, occupies more than 70% of cultivated vineyard areas, however, recommendable standard management system of soil environmental conditions has not been developed yet in Korea. The consideration for the correlation between fruit quality and soil condition in the vineyard is required in the efficient management system of soil. This study was carried out to investigate the optimum soil environmental conditions for 'Campbell Early' grape production with high quality. The results from analyses of correlation between them were used to develop soil management guideline for promoting efficiency in grape production. Soil properties were analyzed from 120 vineyards in Hawsung, Sangju, Yeongdong, Gimcheon, Yeongju, and Yeongwol, major grape production regions. Because there is neither coloring disorder nor delayed coloration in grape production of 'Campbell Early', relative contribution of soil hardness and solid phase to fruit quality and fruit weight was analyzed. Among the soil properties, while cation and soil hardness affected sugar content at the level of 39.3% and 36.8%, respectively, saturated hydraulic conductivity, solid phase, and cation exchange capacity (CEC) showed relatively low contribution to sugar content in the vineyard. The sugar content in grapes was influenced more critically by the chemical properties than the physical ones in the soil of vineyards. While soil hardness and solid phase affected grape weight at the level of 27.8% and 26.0%, respectively, phosphate content, organic matter content, and cation showed low contribution to grape weight. Grape guality such as sugar content and grape weight was affected highly by cation and organic matters. Therefore, cation and organic matter content of soil contributed to fruit quality at the level of 33.8% and 15.5%, respectively, in the vineyard.

• 한국식품영양학회지
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• 제15권3호
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• pp.203-208
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• 2002

캠벨과 거봉을 이용하여 여러 가지 압착방법에 따른 착즙액의 이화학적 및 관능적 특성을 조사하였다. 수율의 경우 캠벨, 거봉이 동일하게 냉압처리보다는 온압처리가, 온압처리에서도 낮은 온도보다는 높은 온도에서 수율이 높게 나타났으며, 또 온압·펙틴분해 병행처리가 각각 83.5%, 87.3%로 가장 높은 수율을 나타내었다. 또한 당도와 아미노태 질소도 열처리온도의 상승 및 압착방법의 병행에 의해 감소하는 것으로 나타났다. 적정산도는 캠벨과 거봉이 압착방법에 따라 각각 0.86∼l.00%, 0.60∼0.69%로 거봉에 비해 캠벨의 산도가 높았으며, 열처리온도가 산도 증감에 더 큰 영향을 미치는 것으로 나타났다. 그리고 압착방법에 따른 착즙액에 대한 관능검사 결과 열처리온도의 상승 및 압착방법의 병행에 의해 떫은 맛과 신맛의 강도가 강하여지고 이들 처리구의 기호도가 높은 것으로 나타났다.

• 한국식품저장유통학회지
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• 제16권4호
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• pp.463-471
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• 2009

품종별 포도주스의 가공 중 열처리 조건이 미치는 영향을 알아보고자 Campbell Early, Stuben 및 MBA품종의 포도를 이용하여 온도($60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$)와 시간(30분, 45분, 60분)을 달리하여 포도주스를 제조 후 품질을 분석하였다. 열처리는 포도주스의 품질을 향상시키고 생리활성 성분을 추출하기 위하여 반드시 필요한 공정이나 지나칠 경우에는 이화학적, 관능적 품질 및 기능적 품질을 저하시키는 것으로 나타났다. 종합적으로 판단해 볼 때 Campbell Early, Stuben 및 MBA의 품종에 적합한 열처리 조건은 각각 $80^{\circ}C$, 30분, $70^{\circ}C$, 60분 및 $70^{\circ}C$, 30분으로 나타났다. 본 연구를 통하여 최적의 열처리 시간 및 온도를 제시함으로써 관능적으로 우수한 고품질 및 고기능성 포도주스의 제조가 가능할 것으로 생각된다.

• 한국식품영양학회지
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• 제37권2호
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• pp.57-66
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• 2024

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from -0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

• 산업식품공학
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• 제13권1호
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• pp.32-37
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• 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%).