IAM Pannonian Apricot Pages - Cultivar description

A large number of cultivars are commercialised, and the breeding industry is particularly dynamic with new cultivars being released annually (Bassi et al. 1995; Audergon 1995; Egea et al. 1999). The high number of existing cultivars (with different synonyms) of important economic values requires the use of fast and reliable techniques for molecular fingerprinting.

Traditionally cultivar description was based on morphological traits involving the following:

Outer fruit characteristics

Size: The size of the fruit can be determined by measuring weight, diameter or volume. Most commonly size categories are defined by diameter: small, medium and large.
French standards, for instance, distinguish between B: 35-40 mm; A: 40-45 mm; AA: 45-50 mm; AAA: 50-55 mm; AAAA: 55-60 mm; X: >60 mm.

Shape: This is one of the most important criteria for the identification of different cultivars, although it is not completely
independent from external factors. The shape can be expressed through the relationship of height, width and thickness
given by H²/W*T, where the following values indicate: Shape

1: round apricot
> 1, with height greater than width and thickness, the latter two quite similar: oval apricot
> 1, with height and width greater than thickness: flat apricot
1, with fruits narrowing towards the apex: triangular apricot

The shape is given for the fruit seen with the suture in front.

Data on shape are not explicitly mentioned in our cultivar descriptions.

Colour: The colour is identified using a colour chart as a reference. It is measured at the least mature part of the fruit,
therefore it is a valid indicator for the ripeness. Generally one has to distinguish between ground colour and overcolour.
The former ranges from yellow to orange with all shades in between, sometimes with a greenish tone.
The overcolour, i.e. the colour at the sun-exposed side of the fruit, ranges from pink to red. It varies in intensity and,
depending on the cultivar, can be developed rather blushed, punctuated or washy.

Other morphological traits of the fruit are shape of the suture, the stem-end and the cheeks.

Inner fruit characteristics

Firmness: It is quantified either with a Durofel 10 tool or a penetrometer. The former applies a low pressure on the fruit and measures the
force necessary to deform the fruit. The firmness is an important indicator for product ripeness and determines storage abilities.

Colour of the flesh: Like above, a colour chart is used here.

Stone properties: The shape, size and weight of the stone can be assessed, especially the shape is highly characteristic for different cultivars.
Moreover, the taste of the kernel can serve as an attribute.

Flavour: It is assessed by organoleptic testing and comprises factors like sweetness, bitterness, acidity and overall aroma.

Texture: Like with flavour, it is also judged by sensory testing. Descriptions like juicy, mealy, melting and firm are used to characterize the fruit.

Chemical parameters: These include sugar content and acidity. Sugar content is measured in a refractometer by using a drop of crushed fruit.
It increases as the fruits ripen on the tree and stays nearly constant once the fruit was picked.
Acidity is determined by titration of blended fruits with soda solution. It decreases during the ripening process and changes very little after harvest.

Tree characteristics (Short overview)

Habit: Different tree habits include fastigiate, upright, spreading, drooping and weeping.

Vigour: It can range from very weak to very strong.

Branching: Denotes the degree of branching.

Leaf characteristics (Short overview)

Length and width of leaf blade respectively ratio

Intensity of green colour on the upper side

Shape of base: It can be acute, obtuse, truncate or cordate.

Angle of apex: From acute to right-angled and obtuse.

Incisions of margin: Crenate, bicrenate, serrate or biserrate

Flower, petiole and petal characteristics

Characteristics like flower diameter, petiole thickness, length and colour or petal shape and colour.

Temporal characteristics

Very important grouping characteristics are the time of beginning of flowering and the time of beginning of fruit ripening, allowing the distinction of early and late cultivars.

For more detailed information please see the "UPOV (International Union for the Protection of New Varieties of Plants) - Guidelines
for the Conduct of Tests for Distinctiveness, Uniformity and Stability" for apricots.