Apricot

Apricot, Prunus armeniaca is a deciduous tree in the family Rosaceae grown for its edible fruit. The apricot tree has an erect growth habit and a spreading canopy. The leaves of the tree are ovate with a rounded base, pointed tip and serrated margin. The tree produces white to pink flowers, singly or in pairs, and a fleshy yellow to orange fruit. The apricot fruit is a drupe that appears similar to a peach with skin that can be smooth or covered in tiny hairs depending on the variety and a single seed enclosed within a protective outer shell (stone). 

Apricot trees can reach 8–12 m (26–39 ft) and can live anywhere between 20 and 40 years depending on variety and growth conditions. Apricots may have as many as three centers of origin in China, Central Asia and the Near East with Turkey being the largest producer worldwide. In Africa, apricots are largely grown in South Africa.

Crop Details

Scientific Name: Prunus armeniaca

Common Name: Armenian plum (En)

Apricot blossoms

Ripening fruits

Green fruit on tre

Apricot fruit on tree

Apricots are low in fat but rich in vitamin A and beta-carotene. These nutrients act as antioxidants to protect your cells from damage.

Flavonoids, the antioxidant present in apricots, helps to protect against inflammation and inflammatory illnesses, along with reducing obesity, diabetes, and heart disease risk.

Apricots can be consumed fresh or dried. They may also be processed into jams and jellies, syrup or juice.

Choose varieties suited to local climates and soil conditions. Below are some of the common varieties grown widely.

Moorpark: Known for their sweet and rich flavor. They have a deep orange color and are often considered one of the best-tasting apricots.

Harglow: They are medium-sized, with a sweet and juicy flesh. They are a popular choice for fresh consumption and canning.

Tilton: These apricots are known for their intense apricot flavor. They are good for eating fresh and for making jams and preserves.

Goldrich: Apricots are medium to large in size and have a smooth, sweet taste. They are often used for drying or making apricot-based products.

Blenheim: Blenheim apricots are small to medium-sized and are known for their exceptional flavor. They are often used for making apricot preserves and are sometimes called "Royal" apricots.

Royal Rosa: The apricots have a sweet and slightly tart flavor. They are medium-sized with a pinkish blush on the skin.

Basic Requirements

Apricots have a high genetic variability and as a result, they also have a wide range of growing conditions. The trees tend to bloom early compared with other stone fruits and are therefore susceptible to damage from late frosts. Apricots have a chilling requirement (period of cold required to break dormancy) of between 250 and 1200 hours below 7°C (45°F) depending on the variety. Dry climate is good for fruit maturation.

Apricots will grow best in deep, well-draining soils rich in organic matter with a pH of 6 - 7 and will not tolerate water saturating.The Apricot tree will struggle if your soil is shallow, poor, or too heavy, to prevent this amend your soil with well-rotted organic material.

Trees should be watered regularly during the growing season to aid with fruit development. During dry periods, water trees every 10 to 14 days. Apply water deeply and widely, to at least the width of the canopy. Water at ground level to prevent diseases. Add mulch about 3 to 4 inches deep to conserve more water.

Growing from Seed

Apricot trees are usually propagated vegetatively to maintain the desirable genetic characteristic of the parent. Trees can be propagated from cuttings or by budding and grafting. 

Cuttings are lengths of stem ranging from 6-9 inches usually taken from the previous year's growth of an established tree. Cuttings are taken in late winter or early spring and rooted so that they produce a whole new tree. When selecting cuttings, choose a branch with three or four leaf buds and cut it at a 45-degree angle. Strip any leaves from the bottom half of the cutting, but leave the leaves on the top half. Keep the new cuttings moist so they stay healthy and strong until you can get them in the ground.

Budding and grafting involves joining two genetically distinct plants; one is used for the lower part called the rootstock and another is used for the upper part, known as the scion. The scion is attached by inserting a bud from the desired variety under the bark of the rootstock so that it produces a new tree. The selection of the rootstock variety is very important since it will affect the tree size, the resistance to soil-borne pathogens, and the drought and frost tolerance of the grafted tree.

Apricot trees should be planted in full sun. In colder regions it is beneficial to plant them close to a north facing wall which helps reduce the speed with which the trees warm in the spring, delaying bloom. Plant bare root trees in a pre-dug hole which is slightly wider than the root ball. Backfill the hole so that the tree is planted to its original planting depth. It is usually possible to identify this from changes in the color of the bark. If planting multiple trees, space them at least 7.6 m (25 ft) apart.

General Care and Maintenance

Apricots should be pruned annually and are generally trained to an open center. Annual pruning encourages new fruit spurs. When pruning begin by removing any dying, dead, or diseased branches, as well as any new branches that are growing inwards to allow sun and air to reach all parts of the tree. Cut back leading branches to stimulate outwards growth and remove any branches that are crossing over or rubbing against each other, as well as any suckers and watersprouts.

When the tree is bearing fruit, it is important to thin the fruits to leave 3 or 4 per cluster. This allows fruits to become larger and prevents the tree from reducing production the following year. 

Trees will also benefit from the application of a nitrogen fertilizer in Spring. Phosphorus is essential when the tree starts producing fruits to help in boosting fruit production.

Harvesting

Apricots are ready for harvest when the fruits change from green to yellowish orange in color and feel slightly softened, but still firm to the touch. Pluck ripe fruits by cupping them in your hand and gently twisting to detach it from the stalk.

Store harvested fruits in a cool area free from damaging factors. The fruit is best stored in a single layer to minimize bruising which can lead to decay.

CABI Crop Protection Compendium. (2013). Prunus armeniaca datasheet. Available at: http://www.cabi.org/cpc/datasheet/44249. [Accessed 05 November 14]. Paid subscription required.

Lamb, R. C. & Stiles, W. C. (1983). Apricots for New York State. New York's Food and Life Sciences Bulletin No. 100. New York State Agricultural Experiment Station. Available at: http://ecommons.library.cornell.edu/bitstream/1813/5108/1/FLS-100.pdf. [Accessed 05 November 14]. Free to access.

Ogawa, J. M., Zehr, E. I., Bird, G. W., Ritchie, D. F., Uriu, K. & Uyemoto, J. K. (Eds) (1995). Compendium of Stone Fruit Diseases. American Phytopathological Society Press. Available at: http://www.apsnet.org/apsstore/shopapspress/Pages/41744.aspx. Available for purchase from APS Press.

Roper, T., Mahr, D. & McManus, P. (1998). Growing Apricots, Cherries and Peaches in Wisconsin. University of Wisconsin-Extension, Cooperative Extension. Available at: http://learningstore.uwex.edu/assets/pdfs/A3639.PDF. [Accessed 05 November 14]. Free to access.