Physiological Responses and Determination of Harvest Maturity in ‘Daehong’ Peach According to Days After Full Bloom

This study examined the physiological development of the red-fleshed peach cultivar ‘Daehong’ at different stages of fruit maturation to determine the optimal harvest time. Fruit samples were collected at five intervals—50, 80, 100, 120, and 140 days after full bloom (DAFBs)—and evaluated for external attributes (weight, size, and color) and internal attributes (soluble solids, sugar–acid ratio, firmness, sugars, and organic acids). Internal quality parameters, including soluble solids content and firmness, reached commercially acceptable levels at 120 DAFB. Sucrose was the predominant sugar, increasing steadily during maturation, while malic acid levels declined, resulting in an improved sugar–acid balance. Respiratory activity and ethylene production peaked at 140 DAFB, marking the onset of full ripening. Additionally, Hunter a* values and anthocyanin content increased progressively, intensifying the red coloration of the fruit. Principal component analysis (PCA) indicated that overall fruit quality was highest between 120 and 140 DAFB; however, reduced firmness at later stages suggests that delayed harvesting could impair postharvest storability. Considering both physiological indicators and climate variability, harvesting ‘Daehong’ peaches when growing degree days (GDDs) approach 1800 °C is recommended, as this provides a more consistent and objective maturity index than DAFB alone.