The Apricot, Description, Culture, Production and Use of Apricot - wikipidya/Various Useful Articles

The Apricot, Description, Culture, Production and Use of Apricot

The Apricot

The Apricot, Description, Culture, Production and Use of Apricot

Introduction of the Apricot

The apricot is the fruit of a usually little tree referred to as the apricot, of the Rosaceae family. The scientific name of the apricot is common apricot (plum of Armenia). It belongs to the Prunus taxonomic category, Armeniaca section with the opposite four apricot trees within the world.

Description of the Apricot

The apricot may be a fleshy fruit, a drupe, rounded in form, with a tough core containing one massive seed, or kernel. The flesh is good, not terribly juicy, orange-yellow, and firm — the carotene or carotene content is high, it's this which provides the orange color, and also the apricot is made in pectins that swell simply with water and provides it with a soft aspect. The apricot separates simply following the median furrow.

The velvety skin, whose color will vary from yellow to red, is usually dotted with “freckles” and is eaten up. The red color isn't a guarantee of maturity (the degree of maturity is assessed by the fragrance and also the suppleness of the fruit) and also the apricot ripens once it's picked: it's climacteric.

Culture of the Apricot


The apricot may be a climacteric fruit that, just like the tomato or the banana, presents a metabolic process crisis throughout its maturation, characterized by a robust increase in respiration, in the course of the assembly of ethylene11. Once the fruit remains on the tree, the speed of ripening is related to the discharge of olefin. As soon as the unharness of olefin happens, the fruit quickly evolves toward maturity.


Among the various existing varieties, we are able to cite the foremost normally made in France, so as of arrival on the stalls:
Early Blush, Tomcat, Orangered, Jumbocot, Kioto, Bergarouge, Polonais, or Orange for the Languedoc-Provence basin and Drôme Provençale.
Mainly Bergeron in Rhone-Alpes.
Red, capital of Montana and Royal du Roussillon
Other notably well-liked varieties square measure additional suited to the amateur grove, like Royal du Luxembourg, or Pêche DE city (sic).

Production of the Apricot

World production is dominated by Turkey, and additionally the Malatya region, with around 695,300 tonnes of apricots made in 2009, followed by Persia with 397,700 tonnes. Most of the Turkish production is meant for drying.

Use of the Apricot

Apricot is eaten up recently, however conjointly dried (dried apricot) or ready in varied ways: dessert, jam, pies, apricots in sweetening (canned), in addition as in savory dishes, like a rabbit with apricots and parsnips, Associate in Nursing English direction.

The apricot is additionally eaten up in nectar, ready with apricot puree (about 50%), water, and sugar. Apricot nectar, incorrectly referred to as apricot juice, will generally be gently cut with peach nectar to sweeten the natural tartness of the apricot.

In some countries, like Asian countries, the kernel set within the kernel of the apricot is additionally consumed. However, it ought to be noted that it contains a toxic substance referred to as glucoside, which once reacted releases acid (hydrogen cyanide). This activation happens solely once. In concrete terms, ingesting a couple of apricot kernels is harmless, however, the uptake of many dozen poses a fatal risk.

Next Post Previous Post
  • Anonymous
    Anonymous 6/08/2022

    Good topic, contains valuable information

Add Comment
comment url