| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 10.5 | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 13 | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 6 - Intermediate red plus (Harcot, Harlayne) | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Characteristics | Characteristics of fruit flesh (subjective) | Soft | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 8 - Deep orange (Luizet, Hatif Colomer, Palsteyn, Veecot, Harogem) | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Size of Flowers | Typical size of floral blossoms. | 7 - Large (Barese, Amabile Vecchioni) | | APRICOT.CHAR.WEO.95 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Acidic | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 40 | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 42 | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 40 | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 44 | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Percent Blush | Portion of fruit surface affected by pigmented blush. | 75 | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Color of Flower Petals | Typical color of fully expanded flower blossom. | White | | APRICOT.CHAR.WEO.95 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 3 - Clinging (Precoce di Toscana, China n.1) | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Sepal Color | Predominant color of mature sepals | Red | | APRICOT.CHAR.WEO.95 | DPRU 1060 0000A PL | Not Available |
| FLWR-FRUIT | Showiness of Flowers | Appearance of flowers, comparing size of petals to that of stamen, and decorativeness of corona | Showy | | PLUM.CHAR.WEO.02 | DPRU 1060 0000C PL | |
| FLWR-FRUIT | Size of Flowers | Typical size of floral blossoms. | 7 | | PLUM.CHAR.WEO.02 | DPRU 1060 0000C PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 4 - Yellow (Canino, Goldcot) | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| MORPHOLOGY | Flowers per Bud | Observed number of flowers emerging from single bud | 1 to 3 | | PLUM.CHAR.WEO.02 | DPRU 1060 0000C PL | |
| MORPHOLOGY | Sepal Color | Predominant color of mature sepals | Red | | PLUM.CHAR.WEO.02 | DPRU 1060 0000C PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 5/29/00 | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/1/95 | | APRICOT.CHAR.WEO.95 | DPRU 1060 0000A PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/12/96 | | APRICOT.CHAR.WEO.96 | DPRU 1060 0000A PL | Not Available |
| QUALITY | Eating Quality | A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time. | 3 - Poor (Morden 604) | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |
| QUALITY | Eating Quality | A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time. | 5 - Fair (Canino, Goldrich) | | APRICOT.CHAR.WEO.00 | DPRU 1060 0000A PL | Not Available |
| QUALITY | Flesh Juiciness | Flesh juiciness. | 5 - Intermediate | | APRICOT.CHAR.WEO.04 | DPRU 1060 0000A PL | Not Available |