A new kiwifruit cultivar, Jecy Green

Jecy Green is a new kiwifruit variety developed at he National Institute of Subtropical Agriculture (NISA), RDA 　in 2003, which was for the utilization as fruit with smooth skin andgreen flesh. This variety was elected from seeds obtainedfrom the cros breeding betweenActinidia chinensiscv. Apple Sensation andA. deliciosaline selections were conducted from 1998 to 1999, and characteristic trials were carried out from 2000 to 2002. After developed,it was also conducted to the test of adaptability in kiwifruit orchards of Jeju island from 2003 to 2006. The branch of JecyGreen sprouts strongly and the color of leaf is lightly dark gren. The shape of fruit is ellipsoid, and the color of peel is lightyellowish-brown with pubescence. The average weight of fruitpercicarp is yellowish green, and the texture is fragile and juicy. Soluble solids concentration is 13.2oBrix. The total acid contentis 1.07% and the fruit yield is higher about 10% than that ofA. deliciosacv. Hayward. The harvesting time is early Novemberand the fruit can be preserved about 70~90 days at 2 . This variety can be planted bellow 10 m sea level and should be grown ℃ Jecy Green is a new kiwifruit variety developed at he National Institute of Subtropical Agriculture (NISA), RDA 　in 2003, which was for the utilization as fruit with smooth skin andgreen flesh. This variety was elected from seeds obtainedfrom the cros breeding betweenActinidia chinensiscv. Apple Sensation andA. deliciosaline selections were conducted from 1998 to 1999, and characteristic trials were carried out from 2000 to 2002. After developed,it was also conducted to the test of adaptability in kiwifruit orchards of Jeju island from 2003 to 2006. The branch of JecyGreen sprouts strongly and the color of leaf is lightly dark gren. The shape of fruit is ellipsoid, and the color of peel is lightyellowish-brown with pubescence. The average weight of fruitpercicarp is yellowish green, and the texture is fragile and juicy. Soluble solids concentration is 13.2oBrix. The total acid contentis 1.07% and the fruit yield is higher about 10% than that ofA. deliciosacv. Hayward. The harvesting time is early Novemberand the fruit can be preserved about 70~90 days at 2 . This variety can be planted bellow 10 m sea level and should be grown ℃