| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 18 | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A 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 2383 0000B PL | |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 6 - Intermediate red plus (Harcot, Harlayne) | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Characteristics | Characteristics of fruit flesh (subjective) | Mealy | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 4 - Cream (Patriarca Temprano, Khurmai) | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 6 - Light orange (Harcot, Erevan, Dima) | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 50 | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 57 | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| FLWR-FRUIT | Percent Blush | Portion of fruit surface affected by pigmented blush. | 40 | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 7 - Free (Hargrand, Peeka) | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 3 - Cream (Moniqui, Piet Cillie, Khumai) | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 5 - Triangular (heart shaped) | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 1 - Round (Canino, Hargrand) | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 2 - Pitted | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B 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 2383 0000B PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/27/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/8/04 | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/3/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 2383 0000B PL | |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/4/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 2383 0000C PL | Not Available |
| PHENOLOGY | Date of Full Bloom | Date on which 90% of flowers open | 3/8/2022 | | APRICOT.CHAR.WEO.2022 | DPRU 2383 0000B PL | |
| QUALITY | Eating Quality | A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time. | 3 - Poor (Morden 604) | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A 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 2383 0000B PL | |
| QUALITY | Firmness of flesh | Firmness of flesh. | 3 - Soft (Canino, Goldcot) | | APRICOT.CHAR.WEO.04 | DPRU 2383 0000A PL | Not Available |
| QUALITY | Kernel notes | Notes on kernel flavor | kernel tastes nice | | APRICOT.CHAR.WEO.2021 | DPRU 2383 0000B PL | |