• Title, Summary, Keyword: campbell early grape

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Comparison of the Antioxidative Effects and Content of Anthocyanin and Phenolic Compounds in Different Varieties of Vitis vinifera Ethanol Extract

  • Choi, Sang-Yoon;Lee, Yeon-Mi;Lee, Pyeong-Jae;Kim, Kyung-Tack
    • Preventive Nutrition and Food Science
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    • v.16 no.1
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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.

Stimulating Effects of Far-infrared Ray Radiation on the Release of Antioxidative Phenolics in Grape Berries

  • Eom, Seok-Hyun;Park, Hyung-Jae;Seo, Dong-Wan;Kim, Won-Woo;Cho, Dong-Ha
    • Food Science and Biotechnology
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    • v.18 no.2
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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.

Determination of Chimera Types and Ploidy Level of Sports from 'Campbell Early' Grape (Vitis labruscana) (포도 '캠벨얼리' 품종에서 발생한 아조변이체의 배수성 및 키메라 형태 검정)

  • Noh, Jung-Ho;Park, Kyo-Sun;Yun, Hae-Keun;Do, Gyung-Ran;Hur, Youn-Young;Kim, Seung-Hui;Lee, Han-Chan;Ryou, Myung-Sang;Park, Seo-Jun;Jung, Sung-Min
    • Horticultural Science & Technology
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    • v.28 no.6
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    • pp.996-1002
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    • 2010
  • Flow cytometry (FCM) was used to measure the ploidy level of three different sports from 'Campbell Early' ($Vitis$ $labruscana$) grape. Results of the study showed different ploidy levels. FCM analysis for 'Campbell Early' grape which contains 2C DNA diploid cells showed single peak around 35-40 while 'Kyoho' grape with 4C DNA tetraploid cells had a different level of 70-80. However, analysis of the sports displayed a histogram with 2 peaks containing both 2C and 4C nuclei. There was no difference in histograms of 2C DNA flesh and pericarp; on the other hand, 4C DNA flesh type of sports had a different histogram from that of the 2C DNA pericarp. Chromosome numbers of diploid ('Campbell Early'), tetraploid ('Kyoho'), and three sports were counted under the microscope. 'Campbell Early' and 'Kyoho' have 38 and 76 chromosomes, respectively. Three different sports are mixoploids with mixtures of diploid and tetraploid cells. Microscopic observations of shoot apical meristems in sports from 'Campbell Early' grape were carried out to determine the type of plant chimera. 'Campbell Early' grape (diploid) and 'Kyoho' grape (tetraploid) showed that both had 2 tunica layers covering corpus cells, while the three different sports had tunica layers showing mostly oblique division. Most cells from 'Kyoho' grape were larger than 'Campbell Early' grape. Cells from L-2 and L-3 layers of the three sports were similar to 'Kyoho' grape in size, although all cells in L-1 surface layer were uniform in size like 'Campbell Early' grape. Results of FCM analysis indicated that both normal and polyploid cells could be intermixed in sports and could become mixoploidy consisting of diploid and tetraploid. All sports used in the tests were periclinal chimera plants with two distinct L-1 and L-2 cell layers. The result of this study suggests that all three sports which originated from 'Campbell Early' grape might be 2-4-4 type chimera formation.

Comparison of 'Kyoho' and 'Campbell Early' Table Grape Fruit Quality in Wholesale Market (시장 출하 '거봉' 및 '캠벨얼리' 포도의 등급과 품질 조사)

  • Hwang, Yong-Soo;Lim, Byung-Seon;Kim, Jin-Gook
    • Korean Journal of Agricultural Science
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    • v.37 no.1
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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.

Contribution of Soil Pysico-chemical Properties to Fruit Quality of 'Campbell Early' Grapes in the Vineyards (포도 '캠벨얼리' 품질에 미치는 토양이화학성의 상대적 기여도)

  • Kim, Seung-Heui;Choi, In-Myung;Yun, Seok-Kyu;Cho, Jung-Gun;Lim, Tae-Jun;Yun, Hae-Keun
    • Korean Journal of Soil Science and Fertilizer
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    • v.42 no.3
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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.

Effect of Pressing Methods on the Quality of Grape Juices (압착방법별 포도 착즙액의 품질특성)

  • 최희돈;김성수;김경탁;홍희도;김상희
    • The Korean Journal of Food And Nutrition
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    • v.15 no.3
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    • pp.203-208
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    • 2002
  • The physicochemical and sensory properties of Campbell Early and Gerbong juices prepared by various pressing methods were studied. The yields of these juices by mixed method were 83.5% and 87.5%, the highest value of various pressing methods. And soluble solids and amino nitrogens of them decreased as heating temperature increased and was lowest when mixed method was performed. Titratable acidities of Campbell Early juice was 0.86∼1.00%, higher than that of Gerbong juice, 0.60~o.69%. Also the strength of astringent taste and sour taste of Campbell Early and Gerbong juice increased as heating temperature increased, and increased strength of these tastes gave good sensory evaluation to grape juices.

Quality and Functional Properties of Juice from Different Grape Varieties as Functions of Heating Time and Temperature (열처리 조건에 따른 품종별 포도주스의 품질 및 기능특성)

  • Cabrera, Shirley G.;Jang, Ji-Hyun;Moon, Kwang-Deog
    • Korean Journal of Food Preservation
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    • v.16 no.4
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    • pp.463-471
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    • 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.

A study on the Development of Grape Vinegar Added Drink Grape Vinegar (포도 식초 첨가 건강음료 개발)

  • 최남순;박홍주;전혜경;김미정
    • The Korean Journal of Community Living Science
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    • v.13 no.3
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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.

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Optimization of Ultrasound-Assisted Extraction for Antiradical Activities of Peel and Seed Extracts of Campbell Early Grapes

  • Ghafoor, Kashif;Choi, Yong Hee
    • Food Engineering Progress
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    • v.13 no.1
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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%).

Effects of Plant Growth Regulators Sprayed at Unfolded Leaf Stage on Fruit Quality in 'Campbell Early' Grape (포도 '캠벨얼리' 품종의 전엽기 생장조절제 처리가 품질에 미치는 영향)

  • Chun, Jong-Pil;Kim, Byung-Ki;Bae, Tae-Min;Oh, Kyung-Young;Kim, Jin-Gook
    • Journal of agriculture & life science
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    • v.46 no.6
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    • pp.9-15
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    • 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.