Location: Fruit and Tree Nut Research
Title: Introduction – ApricotAuthor
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Submitted to: Compendium
Publication Type: Book / Chapter Publication Acceptance Date: 5/21/2024 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: This essay is an introduction of apricot, including the origin and production, botany and biology, and horticulture of the crop. The apricot originated in China and was introduced via the Silk Route into Persia, Armenia, and Mediterranean states around 100-200 B.C., then into England and the U.S. in the 1600s. Most cultivated apricots belong to the species, Prunus armeniaca L., the binomial name with Armenia perceived as the place of origin. In recent years the top three apricot production countries are Turkey, Uzbekistan, and Iran. In the U.S., apricots are predominantly produced in California. Apricot trees are temperate and deciduous with chilling requirements for normal bloom. Early blossoms and fruitlets are vulnerable to spring frost, one of the limiting production factors. Cultivars and rootstocks used in commercial production vary greatly in different growing areas (chilling requirements, soil types, etc.) and by use and market of the fruit. Apricot culture, management, harvest and handling also vary by production areas, rootstocks, and needs for accommodating equipment and market. Apricots are utilized in different forms, such as fresh, canned, dried, frozen, baby food, wines and other products. |
