APRICOT

Descriptors
Category: CHEMICAL
  1. BRIX (BRIX) Soluble solids in random sample of fruit juice.
Category: FLWR-FRUIT
  1. Red Over Color (blush) (BLUSHCOLOR) Overcolor of the skin of fully mature fruit.
  2. Flesh Characteristics (FLESHCHAR) Characteristics of fruit flesh (subjective)
  3. Flesh Color (FLESHCOLOR) Predominant color of flesh at ripe.
  4. Size of Flowers (FLOWERSIZE) Typical size of floral blossoms.
  5. Flavor of Fruit (FRTFLAVOR) Overall flavor of fruit through skin and flesh.
  6. Fruit Length (FRTLENGTH) Length of fruit from apex to stem (mm).
  7. Fruit Attachment (FRUITATTCH) Strength of attachment of mature fruit to branch.
  8. Fruit Attractiveness (FRUITATTR) This is a subjective factor, varying between regions and between experts.
  9. Fruit observation notes (FRUITNOTE) Fruit and tree observation notes
  10. Fruit Width (FRUITWIDTH) Width of fruit from pit suture to suture.
  11. Percent Blush (PERCBLUSH) Portion of fruit surface affected by pigmented blush.
  12. Color of Flower Petals (PETALCOLOR) Typical color of fully expanded flower blossom.
  13. Pit Burn (PITBURN) Presence or absence of burning in pit cavity.
  14. Skin Pubescence (PUBESCENCE) Presence of skin pubescence.
  15. Sepal Color (SEPALCOLOR) Predominant color of mature sepals
  16. Skin Cracking Susceptibility (SKINCRACK) Skin cracking susceptibility.
  17. Stone Adherence (STONEADHER) Stone adherence to flesh of fully ripe fruit.
  18. Stone Size (STONESIZE) Size of stone.
Category: MORPHOLOGY
  1. Fruit Shape (Frontal View) (FRUITSHAPE) Fruit shape frontal view with the suture center.
  2. Ground Color (GRNDCOLOR) Ground color of the skin of fully mature fruit.
  3. Kernel taste (dry) (KERNELTASTE) taste of dried kernal and degree of bitterness.
  4. Stone shape (STONESHAPE) Stone shape (dry)
  5. Stone surface (dry) (STONESURF) Stone surface (dry) texture
  6. Thorns (THORNS) Prepencity of branches towards thorniness.
Category: PHENOLOGY
  1. Date of First Flower (FIRSTFLWR) Date of full opening of first flower
  2. Date of Full Bloom (FULLBLOOM) Date on which 90% of flowers open
  3. Date of Leaf Emergence (LEAFEMERGE) Date leaves begin to emerge
  4. Date of Ripeness (RIPEDATE) Date first fruit ripens
Category: PRODUCTION
  1. Branch Habit (BRCHHABIT) Typical angle of branching from main trunk.
  2. Cropping Efficiency (CROPPING) 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. Tree Habit (of branches) (TREEHABIT) Natural habit of untrained, non-juvenile tree.
Category: QUALITY
  1. Eating Quality (EATQUALITY) A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time.
  2. Firmness of flesh (FIRMNESS) Firmness of flesh.
  3. Texture of Flesh (FLESHTEXT) The texture of the flesh of the fruit when ripe.
  4. Flesh Juiciness (JUICINESS) Flesh juiciness.
  5. Kernel notes (KERNELNOTE) Notes on kernel flavor
  6. Skin Characteristics (SKINCHAR) Texture and taste characteristics of fruit skin (subjective).