Apricot
Template:Short description Template:About Template:Use American English Template:Automatic taxobox
An apricot (Template:IPAc-en, Template:IPAc-en) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.
Usually an apricot is from the species P. armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.<ref name=":0">Template:Cite journal</ref> In 2022, world production of apricots was 3.9 million tonnes, led by Turkey with 21% of the total.
EtymologyEdit
Apricot first appeared in English in the 16th century as abrecock from the Middle French {{#invoke:Lang|lang}} or later {{#invoke:Lang|lang}},<ref>"abricot (French) Template:Webarchive". Centre National de Ressources Textuelles et Lexicales.</ref> from Spanish albaricoque and Catalan {{#invoke:Lang|lang}}, in turn from Arabic {{#invoke:Lang|lang}}Template:Lrm ({{#invoke:Lang|lang}}, Template:Gloss), from Byzantine Greek {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}, Template:Gloss), derived from late Greek {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}, Template:Gloss) from Latin [{{#invoke:Lang|lang}} (Template:Gloss)] {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}, Template:Gloss).<ref>Template:Cite Merriam-Webster</ref><ref>Template:Cite American Heritage Dictionary</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
DescriptionEdit
Template:More citations needed section The apricot is a small tree, Template:Convert tall, with a trunk up to Template:Convert in diameter and a dense, spreading canopy. The leaves are ovate, Template:Convert long, and Template:Convert wide, with a rounded base, a pointed tip, and a finely serrated margin. The flowers are Template:Convert in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a drupe (stonefruit) similar to a small peach, Template:Convert diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) or velvety with very short hairs (botanically: pubescent). The flesh is usually succulent, but dry in some species such as P. sibirica. Its taste can range from sweet to tart. The single seed or "kernel" is enclosed in a hard shell, often called a "stone", with a grainy, smooth texture except for three ridges running down one side.<ref name=foc>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name=rushforth>Template:Cite book.</ref>Template:Page needed
PhytochemistryEdit
Apricots contain various phytochemicals, such as provitamin A beta-carotene and polyphenols, including catechins and chlorogenic acid.<ref>Template:Cite journal</ref> Taste and aroma compounds include sucrose, glucose, organic acids, terpenes, aldehydes and lactones.<ref>Template:Cite journal</ref>
SpeciesEdit
Apricots are species belonging to Prunus sect. Armeniaca. The taxonomic position of P. brigantina is disputed. It is grouped with plum species according to chloroplast DNA sequences,<ref>Template:Cite journal</ref> but more closely related to apricot species according to nuclear DNA sequences.<ref>Template:Cite journal</ref>
- Prunus armeniaca – common apricot, widely cultivated for its edible fruit and kernel
- Prunus brigantina – Briançon apricot, native to Europe, cultivated for its edible fruit and oil-producing kernel
- Prunus cathayana – native to Hebei
- Prunus × dasycarpa – purple apricot, cultivated in Central Asia and adjacent areas for its edible fruit
- Prunus hongpingensis – Hongping apricot, native to Shennongjia, cultivated for its edible fruit
- Prunus hypotrichodes – native to Chongqing
- Prunus limeixing – cultivated in northern China for its edible fruit
- Prunus mandshurica – Manchurian apricot, native to Northeast Asia, cultivated for its kernel, the fruits of some cultivars edible
- Prunus mume – Flowering apricot or plum blossom, native to southern China, widely cultivated for its beautiful blossom and edible fruit
- Prunus sibirica – Siberian apricot, native to Siberia, Mongolia, northern China, and Korea, cultivated for its kernel
- Prunus zhengheensis – Zhenghe apricot, native to Fujian
CultivationEdit
Origin and domesticationEdit
Prunus armeniacaEdit
{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} The most commonly cultivated apricot P. armeniaca was known in Armenia during ancient times, and has been cultivated there for so long that it was previously thought to have originated there, hence the epithet of its scientific name.<ref name="ishs121_36">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> However, this is not supported by genetic studies, which instead confirm the hypothesis proposed by Nikolai Vavilov that domestication of P. armeniaca occurred in Central Asia and China.<ref name=":2">Template:Cite journal</ref><ref name=":1">Template:Cite journal</ref> The domesticated apricot then diffused south to South Asia,<ref name=":2" /> west to West Asia (including Armenia), Europe and North Africa, and east to Japan.<ref name=":1" />
Prunus mumeEdit
{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} Chinese flowering plum (P. mume) is another widely cultivated apricot species native to southern China, usually for ornamental uses. Despite the common name, it is more closely related to apricots. This species has been introduced to Japan and Korea.
Cultivation practicesEdit
.jpg){kind=link}
Apricots have a chilling requirement of 300 to 900 chilling units. A dry climate is good for fruit maturation. The tree is slightly more cold-hardy than the peach, tolerating winter temperatures as cold as Template:Convert or lower if healthy. However, large differences are observed between cultivars in frost resistance.<ref name="FH">Template:Cite journal</ref> They are hardy in USDA zones 5 through 8. A limiting factor in apricot culture is spring frosts: They tend to flower very early (in early March in western Europe), and spring frost can kill flowers or before flower buds in different stages of development.<ref name="FH"/> Furthermore, the trees are sensitive to temperature changes during the winter season. In China, winters can be very cold, but temperatures tend to be more stable than in Europe and especially North America, where large temperature swings can occur in winter. Hybridization with the closely related Prunus sibirica (Siberian apricot; hardy to Template:Convert but with less palatable fruit) offers options for breeding more cold-tolerant plants.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> They prefer well-drained soils with a pH of 6.0 to 7.0.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Apricot cultivars are usually grafted onto plum or peach rootstocks. The cultivar scion provides the fruit characteristics, such as flavor and size, but the rootstock provides the growth characteristics of the plant. Some of the more popular US apricot cultivars are 'Blenheim', 'Wenatchee Moorpark', 'Tilton', and 'Perfection'. Some apricot cultivars are self-compatible, so do not require pollinizer trees; others are not: 'Moongold' and 'Sungold', for example, must be planted in pairs so they can pollinate each other.<ref>Template:Cite journal</ref>
Hybridisors have created what is known as a "black apricot" or "purple apricot", (Prunus dasycarpa), a hybrid of an apricot and the cherry plum (Prunus cerasifera). Other apricot–plum hybrids are variously called plumcots, apriplums, pluots, or apriums.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Pests and diseasesEdit
{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}}
Apricots are susceptible to various diseases whose relative importance differs in the major production regions as a consequence of their climatic differences. For example, hot weather as experienced in California's Central Valley often causes pit burn, a condition of soft and brown fruit around the pit.<ref>Template:Cite book</ref> Bacterial diseases include bacterial spot and crown gall. Fungal diseases include brown rot caused by Monilinia fructicola: infection of the blossom by rainfall leads to "blossom wilt"<ref name=Hessayon2004>Template:Cite book</ref> whereby the blossoms and young shoots turn brown and die; the twigs die back in a severe attack; brown rot of the fruit is due to Monilinia infection later in the season. Dieback of branches in the summer is attributed to the fungus Eutypa lata, where examination of the base of the dead branch reveals a canker surrounding a pruning wound.<ref name=Munkvold2001>Template:Cite journal</ref> Other fungal diseases are black knot, Alternaria spot and fruit rot, and powdery mildew.<ref>Diseases of Apricot Template:Webarchive. The American Phytopathological Society</ref> Unlike peaches, apricots are not affected by leaf curl, and bacterial canker (causing sunken patches in the bark, which then spread and kill the affected branch or tree) and silver leaf are not serious threats, which means that pruning in late winter is considered safe.<ref name=Hessayon2004 />
KernelEdit
{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} Due to their natural amygdalin content, culinary uses for the kernel are limited. Oil made from apricot kernels is safe for human consumption without treatment because amygdalin is not oil soluble. Ground up shells are used in cosmetics as an exfoliant.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> As an exfoliant, it provides an alternative to plastic microbeads.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
| Apricot production – 2022 | ||
|---|---|---|
| Country | millions of tonnes | |
| {{#invoke:flag | Turkey}} | 0.80 |
| Template:UZB | 0.45 | |
| Template:IRN | 0.31 | |
| {{#invoke:flag | Italy}} | 0.23 |
| Template:ALG | 0.20 | |
| World | 3.86 | |
| Source: FAOSTAT, United Nations<ref name=faostat/> | ||
ProductionEdit
Template:See alsoIn 2022, world production of apricots was 3.86 million tonnes, led by Turkey with 21% of the total (table). Other major producers (in descending order) were Uzbekistan, Iran, Italy, and Algeria.<ref name="faostat">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Malatya is the center of Turkey's apricot industry.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
ToxicityEdit
Apricot kernels (seeds) contain amygdalin, a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of cyanide. Since a typical apricot kernel weighs 600 mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3 mg of cyanide.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
UsesEdit
Apricot kernels can be made into a plant milk.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Apricots are commonly consumed either as raw fruit or after dehydration as a dried fruit.
NutritionEdit
Template:Stack begin Template:Nutritionalvalue Template:Stack end Template:Stack begin Template:Nutritionalvalue Template:Stack end In a reference amount of Template:Cvt, raw apricots supply 48 Calories and are composed of 11% carbohydrates, 1% protein, less than 1% fat, and 86% water (table). Raw apricots are a moderate source of vitamin A and vitamin C (11% of the Daily Value each).
Dried apricotsEdit
{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}}
Dried apricots are a type of traditional dried fruit. Dried apricots are 63% carbohydrates, 31% water, 4% protein, and contain negligible fat. When apricots are dried, the relative concentration of micronutrients is increased, with vitamin A, vitamin E, and potassium having rich contents (Daily Values above 20%, table).
In cultureEdit
.jpg){kind=link}
The apricot is the national fruit of Armenia, mostly growing in the Ararat plain.<ref>Template:Cite journal</ref><ref>Template:Cite news</ref> It is often depicted on souvenirs.<ref>Template:Cite news</ref>
The Chinese associate the apricot with education and medicine. For instance, the classical word 杏 壇 (literally: "apricot altar") (xìng tán 杏坛) which means "educational circle", is still widely used in written language. Zhuangzi, a Chinese philosopher in the fourth century BC, told a story that Confucius taught his students in a forum surrounded by the wood of apricot trees.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The association with medicine in turn comes from the common use of apricot kernels as a component in traditional Chinese medicine, and from the story of Dong Feng (董奉), a physician during the Three Kingdoms period, who required no payment from his patients except that they plant apricot trees in his orchard upon recovering from their illnesses, resulting in a large grove of apricot trees and a steady supply of medicinal ingredients.<ref>Template:Cite journal</ref> The term "expert of the apricot grove" (杏林高手) is still used as a poetic reference to physicians.Template:Citation needed
The fact that apricot season is short and unreliable in Egypt has given rise to the common Egyptian Arabic and Palestinian Arabic expression filmishmish ("in apricot [season]") or bukra filmishmish ("tomorrow in apricot [season]"), generally uttered as a riposte to an unlikely prediction, or as a rash promise to fulfill a request.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> This adynaton has the same sense as the English expression "when pigs fly".<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
In Middle Eastern and North African cuisines, apricots are used to make Qamar al-Din (Template:Lit "Moon of the faith"), a thick apricot drink that is a popular fixture at Iftar during Ramadan. Qamar al-Din is believed to originate in Damascus, Syria, where the variety of apricots most suitable for the drink was first grown.<ref>Template:Cite news</ref><ref>Template:Cite news</ref>
In Jewish culture, apricots are commonly eaten as part of the Tu BiShvat seder.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The Turkish idiom bundan iyisi Şam'da kayısı (literally, "the only thing better than this is an apricot in Damascus") means "it doesn't get any better than this".Template:Citation needed
In the U.S. Marines it is considered exceptionally bad luck to eat or possess apricots,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> especially near tanks.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> This superstition has been documented since at least the Vietnam War and is often cited as originating in World War II. Even calling them by their name is considered unlucky,<ref>Template:Cite news</ref> so they are instead called "cots",<ref>Template:Cite book</ref> "Forbidden fruit" or "A-fruit".<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
American astronauts ate dried apricot on the Apollo 15 and Apollo 17 missions to the moon.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
GalleryEdit
- Dried date, peach, apricot, and stones. From Lahun, Fayum, Egypt. Late Middle Kingdom. The Petrie Museum of Egyptian Archaeology, London.jpg
Dried date, peach, apricot, and stones. From Lahun, Fayum, Egypt. Late Middle Kingdom. The Petrie Museum of Egyptian Archaeology, London
- Marillenblüten.jpg
Blooms of an apricot
- Apricot kernel (endocarp + seed).jpg
Apricot kernel (endocarp and seed)
- Dried apricot 01 Pengo.jpg
Dried apricot, with dark color due to absence of sulfur dioxide treatment
- Сибирский абрикос.jpg
Prunus sibirica (Siberian apricot; hardy to Template:Convert but with less palatable fruit)
- Turkey.Pasa Baglari005.jpg
Apricot tree, Turkey
- Apricots Drying In Cappadocia.JPG
Apricots drying on the ground in Cappadocia
- Syrian apricot paste 01.jpg
Syrian apricot paste
- Packaging apricot fruits in Surkhandarya (Uzbekistan).jpg
Packaging apricot fruits in Uzbekistan
- Dried process of apricot fruits.jpg
Drying apricot fruits
- Marelica Kečkemetska ruža - zreli plodovi na grani.jpg
'Kecskemét Rose' - a pale and juicy apricot cultivar
See alsoEdit
- Barack (brandy); apricot brandy
- Apricot plum, Prunus simonii