| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 10 | | APRICOT.CHAR.WEO.04 | DPRU 729 0000C 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 729 0000E PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 7 - Orange (Cafona, Rouge de Roussillon, Harglow) | | APRICOT.CHAR.WEO.04 | DPRU 729 0000C PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 7 - Orange (Cafona, Rouge de Roussillon, Harglow) | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Balanced | | APRICOT.CHAR.WEO.04 | DPRU 729 0000C PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 50 | | APRICOT.CHAR.WEO.04 | DPRU 729 0000C PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 50 | | APRICOT.CHAR.WEO.04 | DPRU 729 0000C PL | Not Available |
| FLWR-FRUIT | Percent Blush | Portion of fruit surface affected by pigmented blush. | 0 | | APRICOT.CHAR.WEO.04 | DPRU 729 0000C PL | Not Available |
| FLWR-FRUIT | Color of Flower Petals | Typical color of fully expanded flower blossom. | Lt Pink | | APRICOT.CHAR.WEO.95 | DPRU 729 0000C PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| FLWR-FRUIT | Sepal Color | Predominant color of mature sepals | Red | | APRICOT.CHAR.WEO.95 | DPRU 729 0000C PL | Not Available |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 5 - Light orange (Rouge de Roussillon) | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 1 - Round | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 1 - Round (Canino, Hargrand) | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 1 - Smooth | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| MORPHOLOGY | Kernel taste (dry) | taste of dried kernal and degree of bitterness. | 3 - Strong bitterness (Canino, Hatif Colomer) | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/17/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/2/04 | | APRICOT.CHAR.WEO.04 | DPRU 729 0000C PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 2/23/96 | | APRICOT.CHAR.WEO.96 | DPRU 729 0000C PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 2/25/95 | | APRICOT.CHAR.WEO.95 | DPRU 729 0000C PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/2/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 729 0000E PL | |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/2/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 729 0000F PL | Not Available |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/5/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 729 0000E PL | |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/7/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 729 0000F PL | Not Available |
| PRODUCTION | Tree Habit (of branches) | Natural habit of untrained, non-juvenile tree. | 5 6 - Spreading (Pineapple, Hargrand, Harlow, Hungarian Best, Harlayne) | | APRICOT.CHAR.WEO.2021 | DPRU 729 0000E 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 729 0000C 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 729 0000E PL | |