| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 19 | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 2 - Slight (Veecot, Early Large) | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| FLWR-FRUIT | Flesh Characteristics | Characteristics of fruit flesh (subjective) | Juicy | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 2 - White (Moniqui) | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A 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 2090 0000E PL | |
| FLWR-FRUIT | Flavor of Fruit | Overall flavor of fruit through skin and flesh. | Balanced | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 43 | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Attachment | Strength of attachment of mature fruit to branch. | Tight | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Attractiveness | This is a subjective factor, varying between regions and between experts. | 7 - Good (Veecot, Harcot, Harglow, Harlayne, Hungarian Best, Stark Early Oragne)) | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 45 | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Percent Blush | Portion of fruit surface affected by pigmented blush. | 0 | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 2 - Light cream (China n. 1) | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 3 - Elliptic | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 2 - Ovate (Eten Bey) | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 1 - Smooth | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| MORPHOLOGY | Kernel taste (dry) | taste of dried kernal and degree of bitterness. | 2 - Weak bitterness (Monique, Rouge de Sernah) | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/20/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 2090 0000E PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/8/04 | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/4/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 2090 0000E PL | |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/4/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 2090 0000F 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. | 3 - Low (Luizet) | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A 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 2090 0000E 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 2090 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 2090 0000E PL | |
| QUALITY | Flesh Juiciness | Flesh juiciness. | 7 - Juicy (Erevani, Hemskerke) | | APRICOT.CHAR.WEO.04 | DPRU 2090 0000A PL | Not Available |