Cultivation

Apricot preservation

Prunus armeniaca L.

The technological process of apricot preservation is focused exclusively on sweet processing methods, drying, and freezing, as pickling is not applicable to this crop.

In the reference 40 varieties crop Apricot, where this is mentioned in the description.

Processing of apricot fruits is based on preserving their specific chemical composition, including high content of sugars, carotenoids, vitamins, and organic acids. Major industrial methods include the production of compotes, jams, fruit butters, and preserves, where technologies are aimed at maintaining fruit integrity or creating pureed masses.

Methods of apricot preservation also include drying, which allows for the production of dried apricots (kuraga), pitted dried apricots (kaisa), and whole dried apricots with pits (uryuk), as well as blast freezing. When evaluating varieties for the latter, the ability of the flesh to maintain its structure, nutrient composition, and organoleptic properties after defrosting is taken into account. The term 'pickling' is technologically incorrect in relation to apricots.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Apricot mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.