| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 19 | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 1 - Trace (Rakowski, California) | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| FLWR-FRUIT | Flesh Characteristics | Characteristics of fruit flesh (subjective) | Crunchy Dry | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 6 - Light orange (Harcot, Erevan, Dima) | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 7 - Orange (Cafona, Rouge de Roussillon, Harglow) | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Balanced | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 47 | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Attachment | Strength of attachment of mature fruit to branch. | Tight | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 51 | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Pit Burn | Presence or absence of burning in pit cavity. | 5 - Intermediate | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 5 - Semi-clinging (Tardif de Bordaneil) | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 5 - Semi-clinging (Tardif de Bordaneil) | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 5 - Light orange (Rouge de Roussillon) | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 3 - Elliptic | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 2 - Ovate (Eten Bey) | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 2 - Pitted | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| MORPHOLOGY | Kernel taste (dry) | taste of dried kernal and degree of bitterness. | 3 - Strong bitterness (Canino, Hatif Colomer) | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/16/04 | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/18/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 1754 0000B PL | |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 2/28/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1754 0000B PL | |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 2/28/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1754 0000C PL | Not Available |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/5/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1754 0000B PL | |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/5/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 1754 0000C 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 1754 0000B 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.04 | DPRU 1754 0000A 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 1754 0000B PL | |
| QUALITY | Skin Characteristics | Texture and taste characteristics of fruit skin (subjective). | Tender | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| QUALITY | Firmness of flesh | Firmness of flesh. | 9 - Extremely firm (Cacak���s Gold, Kecskemeter Rose, Oleg Kojevoi, Harogem) | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |
| QUALITY | Flesh Juiciness | Flesh juiciness. | 3 - Dry | | APRICOT.CHAR.WEO.04 | DPRU 1754 0000A PL | Not Available |