CECCONA
ActivePrunus armeniaca L. · Apricot
Variety traits
Apricot Storability
Prunus armeniaca L.
Apricot storability is an economic and biological trait that determines the ability of fruit to maintain commercial quality after harvest for a duration depending on varietal characteristics and storage conditions.
In the reference 60 varieties crop Apricot, where this is mentioned in the description.
Apricots are characterized by significant varietal differentiation in terms of storability. Varieties with low storability are characterized by rapid softening of the flesh and a short consumption period, lasting 3–4 days under ambient conditions. Varieties with high storability are capable of maintaining commercial quality for up to 2–3 weeks at temperatures below +10 °C, and when cooled to 0…+1 °C, the storage period can be doubled.
The storability trait directly determines technological decisions: fruits with higher transportability are harvested at the stage of technical maturity, which preserves flesh firmness. The low storability of most varieties requires the use of blast freezing or controlled atmosphere storage, or the processing of the harvest into jams and dried fruits directly at the production sites.
General information about the subject — on the page Keeping quality.
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.