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Apricot /Prunus armeniaca L.
Description:
Apricots are a stone fruit. Often they are picked unripe and artificially ripened just prior to delivery to the retailer, this avoids bruising in transit.
Keeping qualities:
Ethylene: During the natural ripening process, Apricots produce moderate amounts of ethylene gas. Apricots have a low sensitivity to ethylene gas but will become soft and loose their texture if exposed to elevated levels of ethylene.
Moisture Maintenance: Approx. Water Content: 80%
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% RH at 0°C.
Apricots should last 1-2 weeks.
At room temperature of 20°C and 60% RH, Apricots may last only 1-2 days.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 2
Relative Humidity 2
Sensitivity to Ethylene -
Chilling injuries -
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
