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‘Sweet Gold’, A Kiwifruit Variety with High Firmness
경도가 높은 참다래 품종 ‘스위트골드’
Korean J Breed Sci 2018;50(3):245-248
Published online September 1, 2018
© 2018 Korean Society of Breeding Science.

Seong-Cheol Kim*, Chun-Hwan Kim, Chan Kyu Lim, and Eun-Young Song
김성철*, 김천환, 임찬규, 송은영

Research Institute of Climate Change and Agriculture, NIHHS, RDA, Jeju 63240, Korea
농촌진흥청 국립원예특작과학원 온난화대응농업연구소
Correspondence to: (E-mail:, Tel: +82-64-741-2560, Fax: 064-749-2066)
Received March 6, 2018; Accepted June 30, 2018.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
‘Sweet Gold’ is a new promising kiwifruit variety developed for high soluble solid content and firmness at the Research Institute of Climate Change and Agriculture, National Institute of Horticultural and Herbal Science, Rural Development Administration, Korea, in 2010. This variety was selected from seeds obtained by the cross between Actinidia chinensis ‘First Emperor’ and A. chinensis ‘Okcheon’ in 2000. Seedling and line selections were conducted from 2001 to 2008, and characteristic trials were carried out from 2009 to 2010. Shoots of ‘Sweet Gold’ sprouts were similar to those of ‘Jecy Gold’ with green leaves. The fruit shape was oblong and fruit skin color was yellow brown without hair. The average fruit weight was 88.7 ±12.37 g. The fruit had a central soft core, yellow or yellow green pericarp, and fragile and juicy flesh. The soluble solid content was higher than that of ‘Jecy Gold’ at 16.3° Brix when ripe and the firmness was higher, at 21.4N, than that of ‘Jecy Gold’. The harvesting time was about 7 days earlier than that of ‘Jecy Gold’. ‘Sweet Gold’ was officially registered as a new cultivar in 2014 in accordance with the Plant Variety Protection Act by the Commissioner of the KSVS (Grant Number 5151).
Keywords : Actinidia chinensis, breeding, firmness, soluble solids content

September 2018, 50 (3)
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