• Korean Journal of Environmental Agriculture
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• v.33 no.3
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• pp.178-183
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• 2014

BACKGROUND: The white stain symptom of grape clusters and canes by dust-like particles occurred in many vineyards recently. This study was conducted to investigate the ecological characteristics of white stain symptom in grapevines and vineyards. METHODS AND RESULTS: Optimal climate condition for white stain symptom was $25^{\circ}C{\sim}30^{\circ}C$ with 60% of humidity. Moreover, closed condition with same humidity showed higher incidence rate of white stain symptom than ventilation condition. Grape varieties with black berry skin such as Campbell-Early and Kyoho were more sensitive to white stain symptom compare to varieties with green and red berry skin. Although the pathogens were not detected until March, they increased from April, and increased sharply from mid of July. The pathogens may overwinter in the infected stems and/or on the bark as a mycelium. According to the increase of sugar content of grape from August to September, the mycelium which was parasitic on the bark grew to move to the fruits through the stems, and finally reached the fruit stalk to detach berries from the clusters. CONCLUSION: Well ventilation is recommended inside the vineyard since mid-July with roll up an insect net. In addition, infected stems and fruits should be removed out from grapevines infected with pathogens in the vineyards.

• Journal of Practical Agriculture & Fisheries Research
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• v.6 no.1
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• pp.81-89
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• 2004

The effects of developed grape bags on the micro-climate changes of bag, physiological disorder, pathogenic decay, quality and harvest time evaluation in 'Campbell Early' grapevines were studied. The temperature and light transmittance of developed grape bags showed no differences compared with the onces of conventional bag and non-bagging, but relative humidity and the amount of water evaporation were changed in all treatments. The occurrence of unfertilized fruit, poorly colored fruit, russet and gray mold rot showed no significant difference in all treatment at harvest time. Developed grape bags decreased effectively the occurrence of cracking fruit and bitter rot in 'Campbell Early' fruit. There was no difference in growth of cluster and berry, soluble solids and total acidity in fruits, degree of skin color and bloom appearance at harvest time. The skin color and fruit boom and harvest time evaluation in developed grape bags were resulted excellent compared with the once of conventional bag and non bagging.

• Food Science and Preservation
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• v.20 no.6
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• pp.846-853
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• 2013

We investigated the effect of the cell-wall-degrading enzyme and its skin contact time on the brewing characteristics of Cheongsoo grape. The easy of juice extraction was excellent at the cell-wall-degrading enzyme and skin contact treatments, and the aroma was best after five days of skin contact treatment. Furthermore, the juice yields of the Chengsoo grape were more dramatically increased by the cell-wall-degrading enzyme and skin contact treatments than by the control. The data on the pH, total acidity, and soluble solids did not significantly differ among the treatments, and the pH range from 3.1 to 3.4; the total acidity from 0.5% to 0.6% (as tartaric acid); and the soluble solids, from 6.7 to 7.1 $^{\circ}Brix$. The alcohol content of cell-wall-degrading enzyme treatment was highest with 13.3%. The total polyphenol was gradually increased with the longer skin contact time, and was highest after 10 days of skin contact treatment, at 306.4 mg/L. The main organic acids detected in the Cheongsoo wine were malic and tartaric acid, and citric, succinic and lactic acid were also detected. Our results show that the cell-wall-degrading enzyme and skin contact treatments were better in terms of the easy of juice extraction and significantly increased the juice yield and the volatile compound of the Cheongsoo wine.

• Proceedings of the Korean Society of Veterinary Clinics Conference
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• 2008.05a
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• pp.123-123
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• 2008

• Horticultural Science & Technology
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• v.31 no.4
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• pp.496-502
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• 2013

Grapes (Vitis vinifera) are one of the most important fruits worldwide and are eaten raw or after conversion to jelly, jam, juice and wine. Grape skins are a major source of resveratrol (3,5,4'-trihydroxystilbene), which has the ability to reduce blood sugar as well as anticancer, anti-inflammatory, and other beneficial cardiovascular effects. In this study, we investigated the increased accumulation of resveratrol in grape skin and leaves following ultrasonication treatment, which has been shown to induce resveratrol accumulation in several plants. Various ultrasonication treatment times and incubation periods were employed to identify the optimum conditions for the maximum accumulation of resveratrol. Treatment and further incubation led to increased resveratrol in both grape skins and leaves, with the highest increases of 7.7-fold and 1.9-fold occurring in response to 5 min ultrasonication treatment followed by 6 hour incubation and 15 min ultrasonication treatment followed by 3 hour incubation, respectively. The underlying mechanism for the increased amounts of resveratrol were studied by employing a semi-quantitative RT-PCR to monitor the expression levels of the resveratrol synthase (RS) gene in response to ultrasonication treatment. The RS gene increased the expression in response to ultrasonication treatment, suggesting that up-regulation of the RS gene by ultrasonication treatment triggers increased amounts of resveratrol. Taken together, these data indicate that this simple ultrasonication treatment of grapes can be an efficient post-harvest technology for increasing resveratrol in grape skins in addition to cleaning the fruits.

• Textile Coloration and Finishing
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• v.27 no.3
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• pp.202-209
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• 2015

Many of the natural dyes used for natural dyeing are difficult to maintain colorfastness due to their complex structure and specific properties. Therefore, there is a need for developing of color sustainable ability for use as an advanced coloring agent for fabrics, which would eco benign or not. In this study, the natural dye extracted from the waste of grape fruits was used to dye cotton fabric. Thus, the present study aims at extraction of color from grape seeds, skin, and stem through fermentation and then employing the same in dyeing and mordanting of cotton. Dyeing experiments were done under different conditions of fermentation and protein type mordants which were treated before and after dyeing. Experimental fabrics were used with cotton after scouring. Color value of dyed fabrics and color fastness of cotton dyed fabrics to washing and light were measured. The fastness of dyed experimental fabrics was increased by mordanting of protein fermentation and the color of dyed cotton was light red purple. The color of dyed fabric found with the optimum mordant treatment when treated with pre milk-mordant at $40^{\circ}C$ for 30min and 3% grape seed extract. On the whole, reddish tone very slightly increased with the milk pre-mordant. The color fastness of dyed cotton fabrics to light and washing was increased after fermentation.

• Proceedings of the Zoological Society Korea Conference
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• 2001.10a
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• pp.196.2-197
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• 2001

No Abstract, See Full Text

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.04a
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• pp.73.1-73
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• 2002

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.04a
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• pp.73.2-74
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• 2002

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.04a
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• pp.74-74
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• 2002