KOREASCHOLAR

This paper provides data for product development and improvement of grape varieties by analyzing the satisfactionimportance 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.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 조사대상 및 방법
    2. 조사내용
    3. 통계처리
III. 결과 및 고찰
    1. 조사대상자의 일반사항
    2. 포도소비수준
    2. 포도의 품질특성별 선호도와 향후 포도 소비의향
    4. 포도 선택속성의 중요도-만족도 분석
IV. 요약 및 결론
References

• 최승균(상명대학교 식품영양학과) | Seung Gyun Choi (Department of Foodservice management and Nutrition, Sangmyung University)
• 김태영(글로벌리서치) | Tae Young Kim (Global Research)
• 김수민(상명대학교 식품영양학과) | Soo Min Kim (Department of Foodservice management and Nutrition, Sangmyung University)
• 백진경(상명대학교 식품영양학과) | Jin Kyoung Paik (Department of Foodservice management and Nutrition, Sangmyung University)
• 최희령(상명대학교 식품영양학과) | Hee Ryong Choi (Department of Foodservice management and Nutrition, Sangmyung University)
• 김태인(상명대학교 식품영양학과) | Tae In Kim (Department of Foodservice management and Nutrition, Sangmyung University)
• 홍완수(상명대학교 식품영양학과) | Wan Soo Hong (Department of Foodservice management and Nutrition, Sangmyung University) Corresponding author