‘백마’의 휴면개시시기와 타파시기를 구명하기 위해 삽목일 및 입실시기에 따른 생육 및 개화특성을 조사하였다. 삽목시시가 늦어질수록 꽃눈 형성일수와 개화소요 일수가 점차 증가하였다. 9월 18일 채취한 삽수는 100% 개화하였으며, 10월 30일 채취한 삽수는 꽃눈조차 형성되지 않았다. 9월 10일 삽목 후 입실시기에 따른 개화특성을 조사한 결과, ‘백과’는 입실시기가 늦어짐에 따라 분지발생비율이 점차 증가한 반면, ‘신마’는 입실시기에 관계없이 약 70-80%의 분지가 발생되었다. 또한 ‘백마’는12월 20일 입실시 동해에 의해 1.5%가 고사한 반면, ‘신마’는 11월 30일부터 고사되기 시작하여 12월 20일21.7%로 ‘백마’보다 고사율이 약 5-14배 높은 것으로 나타났다. ‘백마’의 발뢰일수와 개화소요일수는 입실시기가 늦어짐에 따라 감소되었다. 즉 11 10일 입실시에는 발뢰일수가 67.9일로 가장 길고, 12월 20일에 입실시에는 50.3일이었으며, ‘신마’는 12월 10일까지는 입실시기가 늦어짐에 따라 발뢰일수와 개화소요일수가 증가하다가 12월 20일 입실시 감소하였다. 이것으로 보아 ‘백마’는 9월 말부터 휴면에 돌입하여, 10월 하순경에는 완전히 휴면상태에 이르는 것으로 판단된다.The objective of study was carried out to find a proper entrance date for breaking dormancy depending on cutting and entrance date into greenhouse investigating plant growth and flowering characteristics of chrysanthemum ‘Baekma’. Days to visible bud formation and days to flowering were increased as cutting date was delayed. The flowering rate of cutting on September 18 was 100% while cutting on October 30 did not induce flower bud formation. Flower characteristics were surveyed after ‘Baekma’ and ‘Jinba’ rooted cuttings were planted on September 10. Branching formation rate of ‘Baekma’ was gradually increased as entrance date was delayed while that of ‘Jinba’ was about 70-80% regardless of entrance date. Lethality of ‘Baekma’ moving into greenhouse on December 20 was 1.5% by cold injury. ‘Jinba’ started to die on November 10 by cold injury and lethality of ‘Jinba’ moving into greenhouse on December 20 was 21.7%. Thus, lethality of ‘Jinba’ was about 5-14 times higher than that of ‘Baekma’. Days to visible bud formation and days to flowering were decreased as entrance date was delayed in chrysanthemum ‘Baekma’. Days to visible bud formation of entrance date on November 10 and December 10 were 67.9 and 50.3, respectively. On the other hand, that of ‘Jinba’ was increased until entrance date on December 10 and decreased on December 20. Based on these results, it was suggested that dormancy of ‘Baekma’ was started at late September and completed at late October.