| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 19 | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 23 | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 0 - None (Canino) | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| FLWR-FRUIT | Flesh Characteristics | Characteristics of fruit flesh (subjective) | Crunchy Firm | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 3 - Light cream (Zerdell, Japan���s Early) | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 7 - Orange (Cafona, Rouge de Roussillon, Harglow) | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 7 - Orange (Cafona, Rouge de Roussillon, Harglow) | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Balanced | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 35 | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 40 | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 33 | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 45 | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Pit Burn | Presence or absence of burning in pit cavity. | 7 - High (Canino, Jubileinyi Novoyi) | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| FLWR-FRUIT | Stone Size | Size of stone. | 7 - Large (Reale d'Imola) | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 1 - Green-yellowish (Grune Spatmarille) | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 4 - Yellow (Canino, Goldcot) | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 4 - Ovate | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 2 - Ovate (Eten Bey) | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 1 - Smooth | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| MORPHOLOGY | Kernel taste (dry) | taste of dried kernal and degree of bitterness. | 1 - Sweet (Luizet, Reale d'Imorla, Harcot, Cacak's Gold) | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 7/13/04 | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 7/13/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 1383 0002D PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 7/16/00 | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/14/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1383 0002D PL | |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/16/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1383 0002E PL | Not Available |
| PRODUCTION | Tree Habit (of branches) | Natural habit of untrained, non-juvenile tree. | 3 4 - Upright (Reale d'Imola Bulida, Bergeron, Harcot) | | APRICOT.CHAR.WEO.95 | DPRU 1383 0002B 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.04 | DPRU 1383 0002B 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.2021 | DPRU 1383 0002D PL | |
| QUALITY | Eating Quality | A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time. | 7 - Good (Rouge de Roussillon, Harglow) | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |
| QUALITY | Skin Characteristics | Texture and taste characteristics of fruit skin (subjective). | Sour | | APRICOT.CHAR.WEO.04 | DPRU 1383 0002B PL | Not Available |
| QUALITY | Firmness of flesh | Firmness of flesh. | 9 - Extremely firm (Cacak���s Gold, Kecskemeter Rose, Oleg Kojevoi, Harogem) | | APRICOT.CHAR.WEO.00 | DPRU 1383 0002B PL | Not Available |