| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 15 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0003A PL | Not Available |
| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 23 | | APRICOT.CHAR.WEO.00 | DPRU 1384 0003A PL | Not Available |
| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 23 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0001A PL | Not Available |
| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 24 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A 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 1384 0001C PL | |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 0 - None (Canino) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 0 - None (Canino) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 4 - Cream (Patriarca Temprano, Khurmai) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 6 - Light orange (Harcot, Erevan, Dima) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 6 - Light orange (Harcot, Erevan, Dima) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 7 - Orange (Cafona, Rouge de Roussillon, Harglow) | | APRICOT.CHAR.WEO.00 | DPRU 1384 0003A 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 1384 0001A PL | Not Available |
| FLWR-FRUIT | Size of Flowers | Typical size of floral blossoms. | 7 - Large (Barese, Amabile Vecchioni) | | APRICOT.CHAR.WEO.96 | DPRU 1384 0002A PL | Not Available |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Balanced | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A PL | Not Available |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Balanced | | APRICOT.CHAR.WEO.04 | DPRU 1384 0003A PL | Not Available |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Subacid | | APRICOT.CHAR.WEO.04 | DPRU 1384 0001A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 40 | | APRICOT.CHAR.WEO.00 | DPRU 1384 0003A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 43 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0001A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 43 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0003A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 49 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A PL | Not Available |
| FLWR-FRUIT | Fruit Attachment | Strength of attachment of mature fruit to branch. | Tight | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 40 | | APRICOT.CHAR.WEO.00 | DPRU 1384 0003A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 42 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0001A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 43 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0003A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 44 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A PL | Not Available |
| FLWR-FRUIT | Color of Flower Petals | Typical color of fully expanded flower blossom. | White | | APRICOT.CHAR.WEO.96 | DPRU 1384 0002A 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 1384 0002A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.04 | DPRU 1384 0003A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| FLWR-FRUIT | Sepal Color | Predominant color of mature sepals | Red | | APRICOT.CHAR.WEO.96 | DPRU 1384 0002A PL | Not Available |
| FLWR-FRUIT | Fruit observation notes | Fruit and tree observation notes | nutmeg flavor | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 10 - Greenish-orange | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 4 - Yellow (Canino, Goldcot) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 5 - Light orange (Rouge de Roussillon) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 6 - Orange (Hatif Colomer, Luizet, Palsteyn) | | APRICOT.CHAR.WEO.00 | DPRU 1384 0003A PL | Not Available |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 6 - Orange (Hatif Colomer, Luizet, Palsteyn) | | APRICOT.CHAR.WEO.04 | DPRU 1384 0001A PL | Not Available |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 1 - Round | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 3 - Elliptic | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 5 - Triangular (heart shaped) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 3 - Oblong (Cibo del Pardiso) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 4 - Elliptic (Precoce di Toscana) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 4 - Elliptic (Precoce di Toscana) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 1 - Smooth | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 1 - Smooth | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 1 - Smooth | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C 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 1384 0001C 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 1384 0002C 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 1384 0003C PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/21/04 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/22/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/28/00 | | APRICOT.CHAR.WEO.00 | DPRU 1384 0003A PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/29/04 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0003A PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/29/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 7/13/04 | | APRICOT.CHAR.WEO.04 | DPRU 1384 0001A PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 7/8/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/20/96 | | APRICOT.CHAR.WEO.96 | DPRU 1384 0002A PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/4/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0001D PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/4/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0002D PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/4/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0003C PL | |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/4/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0003D PL | Not Available |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/13/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0003C PL | |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/13/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0003D PL | Not Available |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/16/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0001C PL | |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/16/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0001D PL | Not Available |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/16/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0002C PL | |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/16/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1384 0002D PL | Not Available |
| PRODUCTION | Cropping Efficiency | The yield per unit area of land relative to other cultivar on the same rootstock, under the same management system and at the same site. | 7 - High (Hatif Colomer, Goldcot) | | APRICOT.CHAR.WEO.99 | DPRU 1384 0002A PL | Not Available |
| PRODUCTION | Cropping Efficiency | The yield per unit area of land relative to other cultivar on the same rootstock, under the same management system and at the same site. | 7 - High (Hatif Colomer, Goldcot) | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A 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.2021 | DPRU 1384 0003C PL | |
| 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 1384 0001A PL | Not Available |
| 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.04 | DPRU 1384 0003A PL | Not Available |
| 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.2021 | DPRU 1384 0001C 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.2021 | DPRU 1384 0003C PL | |
| QUALITY | Eating Quality | A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time. | 9 - Excellent (Moniqui, Hungarian Best) | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A PL | Not Available |
| QUALITY | Eating Quality | A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time. | 9 - Excellent (Moniqui, Hungarian Best) | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| QUALITY | Skin Characteristics | Texture and taste characteristics of fruit skin (subjective). | Sour | | APRICOT.CHAR.WEO.04 | DPRU 1384 0002A PL | Not Available |
| QUALITY | Kernel notes | Notes on kernel flavor | kernel tastes nice | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0001C PL | |
| QUALITY | Kernel notes | Notes on kernel flavor | kernel tastes nice | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0002C PL | |
| QUALITY | Kernel notes | Notes on kernel flavor | kernel tastes nice | | APRICOT.CHAR.WEO.2021 | DPRU 1384 0003C PL | |