Drosophila suzukii (Diptera, Drosophilidae) can damage thin-skinned fruits (plums, cherries, peaches, blueberries, and strawberries) by laying eggs inside the fruit. In this study, a basic experiment was conducted to investigate the preference of D. suzukii to export table grape varieties. Four varieties of grapes (Kyoho grape, Shine muscat, Campbell grape, and Black sapphire) were placed in a cage containing more than 2,500 number of D. suzukii adults for 6, 8, 10, 12, and 24 hours and the egg-laying in grape has been induced. After 2 weeks, the number of pupae that emerged was counted. As a result, the largest number of pupae was generated in Kyoho grape among the four types of grapes, indicating that D. suzukii prefers to lay egg in Kyoho grape. Through this experiment, it was determined that 6 h was the appropriate inoculation time, and then an inoculation experiment was conducted on Kyoho grape. The total weight of the Kyoho grape used in the experiment was 36.119 kg, and a total of 2594 pupae were generated. The average number of D. suzukii per cluster was about 50. All stages of D. suzukii treated with low temperature(1℃) for 10 days were completely controlled.

본 연구에서는 국산 포도로부터 분리된 효모들 중 와인 발효 적성이 우수한 균주들을 선정하여 ITS-I-5.8S-ITS II DNA 염기서열 분석과 분자생물학적인 방법을 통하여 동정하였고 발효환경 내성을 알아보았다. 분리 효모들의 ITS I-5.8S-ITS II 영역을 PCR로 증폭한 결과 약 800bp의 DNA가 증폭됨을 확인하였다. 이 DNA를 제한효소 HaeIII로 처리한 경우 모두 약 400bp의 DNA band 확인되었고, Hinf I로

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 ℃, 70 ℃, 80 ℃, or 90 ℃). We found that long heating time and high temperature, especially treatment at 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 ℃ 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 ℃ for 60 min and at 70 ℃ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.

최근 건강에 대한 관심이 높아지면서 과일 가공제품의 소비가 급증하고 있다. 포도는 페놀화합물의 주요 급원의 하나로 포도주스는 항산화, 항염증, 항혈소판 작용 등의 기능을 가지는 다수의 플라보노이드를 포함하고 있다. 일반적으로 캠벨 포도는 농가에서 주스나 와인으로 가장 널리 가공되고 있으나 다양한 포도 품종을 이용하여 브렌딩한 포도주스에 대한 연구는 거의 전무한 실정이다. 본 연구에서는 캠벨과 타품종 포도주스를 종류 및 비율을 달리하여 브렌딩 한

SDE 방법으로 추출한 블랙올림피아, 캠벨, 델라웨어의 향기성분을 분석하여 각각 77종, 72종, 74종의 휘발성 향기성분을 분리.동정하였다. 블랙올림피아의 주요향기성분으로 (E)-2-hexenal(20.36%), diethylacetal(18.03%), hexanal, ethyl acetate가 다량 함유되어 있었다. 캠벨에서는 에스터류로써 30.81%를 나타낸 ethyl acetate가 가장 높은 함량을 보였으며, ethyl (E,E)-2,4