| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 14 | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 5 - Intermediate red (Palsteyn, Precoce de Tyrinthe) | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Red Over Color (blush) | Overcolor of the skin of fully mature fruit. | 9 - Full red (Oleg Kojevoi) | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 5 - Yellow (Canino, Goldcot) | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripe. | 5 - Yellow (Canino, Goldcot) | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| FLWR-FRUIT | Size of Flowers | Typical size of floral blossoms. | 3 - Small (Hatif Colomer) | | APRICOT.CHAR.WEO.95 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit from apex to stem (mm). | 40 | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Fruit Width | Width of fruit from pit suture to suture. | 40 | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Percent Blush | Portion of fruit surface affected by pigmented blush. | 90 | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Color of Flower Petals | Typical color of fully expanded flower blossom. | White | | APRICOT.CHAR.WEO.95 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Skin Pubescence | Presence of skin pubescence. | + - Present (Pubescent) | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 3 - Clinging (Precoce di Toscana, China n.1) | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| FLWR-FRUIT | Stone Adherence | Stone adherence to flesh of fully ripe fruit. | 3 - Clinging (Precoce di Toscana, China n.1) | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| FLWR-FRUIT | Sepal Color | Predominant color of mature sepals | Red | | APRICOT.CHAR.WEO.95 | DPRU 342 0000B PL | Not Available |
| MORPHOLOGY | Ground Color | Ground color of the skin of fully mature fruit. | 4 - Yellow (Canino, Goldcot) | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| MORPHOLOGY | Fruit Shape (Frontal View) | Fruit shape frontal view with the suture center. | 1 - Round | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| MORPHOLOGY | Stone shape | Stone shape (dry) | 3 - Oblong (Cibo del Pardiso) | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| MORPHOLOGY | Stone surface (dry) | Stone surface (dry) texture | 2 - Pitted | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| MORPHOLOGY | Kernel taste (dry) | taste of dried kernal and degree of bitterness. | 3 - Strong bitterness (Canino, Hatif Colomer) | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/12/2021 | | APRICOT.CHAR.WEO.2021 | DPRU 342 0000J PL | Not Available |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/2/04 | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 2/23/96 | | APRICOT.CHAR.WEO.96 | DPRU 342 0000B PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 2/28/95 | | APRICOT.CHAR.WEO.95 | DPRU 342 0000B PL | Not Available |
| PRODUCTION | Branch Habit | Typical angle of branching from main trunk. | Wide | | APRICOT.CHAR.WEO.95 | DPRU 342 0000B 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 342 0000J PL | Not Available |
| 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 342 0000B 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 342 0000J PL | Not Available |
| QUALITY | Skin Characteristics | Texture and taste characteristics of fruit skin (subjective). | Sour | | APRICOT.CHAR.WEO.04 | DPRU 342 0000B PL | Not Available |