Variety traits

Apricot sugar content

Prunus armeniaca L.

A key biochemical quality indicator of apricot fruits that determines their taste, technological suitability, and the timing of reaching technical maturity.

In the reference 61 varieties crop Apricot, where this is mentioned in the description.

The sugar content of apricots is characterized by the accumulation of total sugars in the range from 4% to 24.8%, depending on varietal characteristics and growing conditions. This indicator is directly related to the intensity of photosynthesis, which depends on the light level, temperature regime, and water balance of the plant during the growing season.

The sugar level is measured using the refractometric method, with results expressed in degrees Brix or as a percentage, as well as through laboratory analysis methods for the separate determination of glucose, fructose, and sucrose content. High sugar content, combined with pectins and acids, is a decisive factor in selecting new varieties and assessing crop suitability for industrial processing into jams, candied fruits, and juices.

General information about the subject — on the page Sugar content.

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.