Maturity at harvest is the key factor influencing storage life and the final quality of fruit. This study examined how the firmness of ‘Sweet Gold’ kiwifruit at harvest affects its post-ripening characteristics to create a maturity chart. Throughout the storage period, firmness decreased in all categories of fruit: hard, medium, and soft. ‘Soft’ fruits lost 40% of their firmness within 2 days after harvest, whereas ‘hard’ fruits remained firmer than soft fruits throughout the storage period and had the least soluble solids content, indicating a slower ripening progression. The acidity of ‘soft’ kiwifruit was very low from the day of harvest, suggesting that it was utilized as a respiratory substrate during ripening. The a-values (indicating redness) for ‘soft’ fruits gradually increased until day 6, stabilizing thereafter. ‘Soft’ fruits exhibited the highest ethylene production rate throughout storage. They showed a climacteric rise in ethylene on day 13, compared to ‘medium’ and ‘hard’ fruits, which exhibited increases on days 19 and 21, respectively. This data can help determine the optimal ethylene treatment duration for ripening ‘Sweet Gold’ kiwifruit. The firmness of ‘Sweet Gold’ kiwifruit at harvest is a crucial factor in determining its marketability and can effectively serve as a maturity index to estimate its shelf life.

본 연구는 몇가지 전처리제 및 보존용액 처리가 국내 육성 절화 프리지아 ‘Gold Rich’의 수확후 절화수명과 개화 품질에 미치는 영향을 구명하고자 수행하였다. 10% sucrose, 200mg･L-1 Al2(SO4)3, 200mg･L-1 GA3, 150mg･L-1 citric acid가 혼용된 전처리 용액에서 절화 관상 기간 동안 수분 흡수량과 생체중은 유의적으로 증가한 것으로 조사되었지만 절화수명에는 큰 영향을 미치지 않았다. 보존용액으로 5% sucrose와 살균제인 300mg･L-1 8-HQ를 혼용 처리하였을 때 절화수명 연장(1일 이상), 높은 개화율(82.3~89.1%) 및 만개율(71.5~84.2%) 등의 개화 품질이 향상되었다. 이러한 결과들을 통해 10% sucrose, 200mg･L-1 Al2(SO4)3, 200mg･L-1 GA3, 150mg･L-1 citric acid를 혼합한 전처리제와 5% sucrose, 300mg･L-1 8-HQ를 혼합한 보존용액 처리는 절화수명 연장, 개화율 및 만개율 증가에 효과적일 것이라고 판단된다. 특히, sucrose가 포함된 보존용액은 절화 프리지아 ‘Gold Rich’ 의 상품성 향상에 있어 매우 유용할 것이다.