• The Plant Pathology Journal
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• v.19 no.5
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• pp.235-238
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• 2003

The resistance to crown gall in grape rootstocks was evaluated by inoculating cuttings from 27 grape rootstock varieties with Agrobacterium vitis strain Cheonan 493. Thmors were formed in all varieties of grape rootstocks tested in this study. The symptoms were observed in the stems of all plants tested including '196-17' and '41B'. Based on the measurement of tumor weight on the stems of grape rootstocks, '779P' was found to be higbly susceptible to crown gall. While some varieties such as 'Gloire', '140R', '101-14M', '3309C', and '333EM' were found to be relatively resistance to crown gall. Varieties such as '99R', '1447P', 'Rupestris du lot', 'll0R', 'Freedom', and '41B' were also found to be susceptibl~ to crown gall. Other~ varieties including 'l103P', 'Teleki. 5C', '420A', 'Golia', and '5BB' were found to be moderately susceptible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.279-286
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• 1994

Anthocyanins were isolated and identified from grape peels which were wasted much in Korea, and their characteristics were as follows .Isolated pigments from grape peels were 11 varieties such as 5 varieties of 3, 5-diglucoside (DG), 6 varieties of 3-monoglucoside (MG), and acylated pigment was 2 varieties of them. Malvidin was 4 varieties , petunidin , peonidin and delphinidin 2 varieties in each, and cyanidin 1 variety of 11 vareities. Malvidin -3, 5-diglucoside and peonidin -3, 5-diglucoside of anthocyanins were above 48% in total anthocyanins content of 114.99mg/g in dried skins. Breakdown of anthocyanins was higher become intimate neutral pH, but stable to stroage period for 7-days. Hyperchromic effects were showed when sugars were added in pigment extract of grape peels, the highest value was glucose and the next ordor was fructose and sucrose. Breakdown velosity of anthocyanins was higher when ascorbic acid was added, but its velocity was reduced in anaerobic state . Absorption degree by organic acid treatment was higher than control, and anthocyanins were stable to storage period for 7 days.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.911-926
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• 2021

We devised a grape variety model to estimate the impact of lowering the Shine Muscat quality level on the grape market. Shine Muscat has become a popular grape variety in Korea. Accordingly, the area devoted to the harvesting of Shine Muscat has increased dramatically since 2016. Our study examines how a reduction in the quality of Shine Muscat affects other grapes such as Campbell Early, giant peak, and Muscat Bailey A (MBA). The Armington model was used to impose consumer preferences and product differentiation assumptions. We found that a decrease in the consumer preference for Shine Muscat realized by lowering the quality of Shine Muscat largely reduces the price of this variety. Also, the prices of other grape varieties fell via a substitute effect. Moreover, if grape varieties were more differentiated, the reduction in the price of Shine Muscat would be greater, while the decreases in the prices of other grape varieties would be smaller. These results imply that farmers of Shine Muscat must continue with quality management efforts to avoid the negative effect of changing consumer behavior with regard to Shine Muscat against a reduction in its quality. Our model introduces a product differentiation model for the fruit market and helps policymakers and farmers understand the impact of changing market conditions in the fruit market.

• 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.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.70.2-70
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• 2003

To evaluate the resistance to crown gall in grape rootstocks, cuttings from twenty seven grape rootstocks were inoculated with Agrobacterium vitis Cheonan 493 and size of galls from grapevines was measured in a greenhouse. Tumors were formed in all varieties of grape rootstocks tested in this study and no grape rootstock variety was immune to crown gall. Tumors were found on the stems of all plants tested in '196-17'and '41B' Based on measuring size and weight of galls formedon the stem of grape rootstocks, '779P' was extremely susceptible to crown gall. Some varieties such as 'Gloire', '140R', '101-l4M', '3309C', and '333EM' found to be resistant, while '99R', '1447P', 'Rupestris du lot', '110R', 'Freedom', and '41B'were susceptible and '1103P', '5C', '420A', 'Golia', and '5BB' were moderately susceptible to crown gall.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.595-603
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• 2019

This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

• Horticultural Science & Technology
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• v.34 no.5
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• pp.771-778
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• 2016

Seedless grape (Vitis spp.) cultivars with large berries can be developed from hypo- and hypertetraploid seedlings. The low occurrence of hypo- and hypertetraploid seedlings, however, has impeded the breeding of new hypo- and hypertetraploid grape varieties. In order to establish hypoand hypertetraploid seedlings, we examined the chromosome numbers in seedlings of self-, open-, and cross-pollinated hypotetraploid 'Takao' and hypertetraploid 'RB9127K' grape. Three of the five seedlings (60%) from 'Takao' were aneuploid, including one with 74 chromosomes (2n=4x-2) and two with 75 chromosomes (2n=4x-1). In 'RB9127K', 26 of the 193 seedlings (13.5%) were aneuploid, including three seedlings with 75 chromosomes (2n=4x-1), 18 with 77 chromosomes (2n=4x+1), and five with 78 chromosomes (2n=4x+2). The high frequency of aneuploids from 'Takao' and 'RB9127K' grape indicates that meiosis in hypo- and hypertetraploid female parents is prone to segregation error. These results suggest that various hypo- or hypertetraploid seedlings can be successfully produced using hypo- or hypertetraploid grapes as female parents, which can contribute to the development of new seedless grape varieties with large berries.

• Food Science and Preservation
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• v.7 no.4
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• pp.366-372
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• 2000

Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C$\_$6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C$\_$6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.

• Food Science and 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.

• Korean Journal of Environmental Agriculture
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• v.28 no.4
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• pp.347-355
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• 2009

Grape fruit quality can be deteriorated with leaf chlorosis caused by magnesium (Mg) deficiency during fruit coloring season in several grapevine varieties. The occurrence of leaf chlorosis and soil Mg states for four grapevine varieties (Campbell Early, Muscat bailey A (MBA), Sheridan, and Kyoho) in the vineyards of Gyeongsan and Youngcheon were surveyed. The relationships between leaf chlorosis and fruit qualities were also investigated. Leaf chlorosis was more widely found and the symptom was stronger in Campbell Early in comparison to the other varieties. Sugar content and Hunter values (L, a, b) of grape fruit were significantly lower in the trees of chlorosis when compare to healthy grapevine trees. Soil Mg contents in the vineyards where leaf chlorosis was found were lower than the optimum level for grapevine. Also Mg content in the petioles of chlorosis grapevines was significantly lower than healthy grapevines. Application of Mg through foliar spray and soil fertigation was quite effective in correcting deficiencies of Mg in grapevine. Proper management of soil Mg availability and K/Mg ratio is strongly recommended to prevent Mg deficiency in grapevine.