A New Kiwifruit, 'Jecy Sweet' with High Soluble Solids Content

'Jecy Sweet' is a new promising kiwifruit variety developed at the National Institute of Subtropical Agriculture, Rural Development Administration, located in Jeju Island, Korea for green flesh and high soluble solids content. The cross between Actinidia chinensis cv. 'Apple Sensation' and A. deliciosa cv. 'Tomuri' was conducted in 1998. Seedling and line selections were conducted from 1999 to 2000, and characteristic trials were carried out from 2001 to 2003. After selection was made, adaptability test was also conducted at kiwifruit orchards in Jeju Island from 2004 to 2006. Shoots of 'Jecy Sweet' sprout slightly strongly and color of tipper-side of leaf is dark green. Fruit shape is ellipsoid, and fruit skin color is yellowish-green with medium brown hair. Average fruit weight is 106.9 g. Fruit has large and soft core, green pericarp and fragile and juicy flesh. Compared with 'Hayward', 'Jecy Sweet' showed higher soluble solids content of 17.8 degrees Bx and lower total acid content of 0.25%. The harvesting time is mid-November, almost the same as 'Hayward'. Fruits can be stored for about 60 days at 2 degrees C. This variety can be recommended for cultivating below 100 in sea level in Jeju Island and should be grown under shelter to prevent disease and cold injury.