APRICOT: CHARACTERISTICS, HABITAT, PROPERTIES, CULTIVATION - BIOLOGY - 2024

The apricot (Prunus armeniaca) is a medium-sized deciduous fruit tree belonging to the Rosaceae family. It is also known as albergero, apricot or apricot, being a native species of the Asian continent that adapts to Mediterranean climate conditions.

The 3-10 m tall plant is characterized by its heart-shaped leaves with doubly serrated margins of a bright green color. The solitary pentameric flowers sprout in great numbers before the leaves, covering the branches with an attractive pinkish color.

Apricot (Prunus armeniaca). Source: pixabay.com

Once the flowers are fertilized, fleshy fruits are formed which, according to the variety grown, will have a sweet or bittersweet flavor. The slightly velvety, highly aromatic, orange-reddish skin covers the not very juicy pulp with a high nutritional content.

It is consumed directly as fresh fruit, although it is used in an artisanal way to make homemade jams, compotes, juices or sweets. Apricots are rich in vitamin A and carotenoids, powerful antioxidants that protect the body against free radicals and stimulate the immune system.

General characteristics

Appearance

It is an arboreal plant with a robust and branched trunk, rough brown bark and a wide oval crown. It is usually 3-10 m tall; its main root is deep and emits numerous superficial secondary roots.

Leaves

The apricot is a deciduous plant that has ovate, stipulate and petiolate leaves 5-10 cm long by 4-8 cm wide. The margins are double serrated, the upper surface smooth and bright green, the underside glabrescent, opaque green.

flowers

The flowers grow solitary or in fascicles of 2-6 units in each bud, on a small receptacle of 5-7 mm. They have a red calyx and a white or pink corolla, with five sepals and petals, a pistil and approximately thirty stamens. Flowering occurs during spring.

Fruit

The fruit is a drupe with a fleshy, juicy and aromatic mesocarp of an intense yellow color, edible only when ripe. The endocarp is compressed and rough, and the epicarp is slightly pubescent pink, orange, yellow, or whitish in color with an obvious lateral groove.

Tree in full bloom Source: pixabay.com

Chemical composition

The energy intake of apricot is relatively low compared to other fruits, due to its high water content and low carbohydrate intake. However, it has a high fiber content that favors intestinal transit, being considered a staple food for weight loss regimes.

Ripe fruits contain the carotenoid beta-carotene with antioxidant properties and which is transformed into vitamin A based on the body's requirements. This vitamin contributes to the proper functioning of the immune system, it is also essential for the mucous membranes, skin, hair and bone system.

It is a source of mineral elements, especially potassium, calcium and magnesium, essential elements for the proper development of certain physiological processes in the body. It contains citric acid and malic acid, which promote the absorption of calcium and act as diuretics, facilitating the elimination of toxic waste.

Among the flavonoids present in apricot is quercetin, a bioactive element with antithrombotic and antioxidant properties. Indeed, this flavonol contributes to the prevention of cardiovascular disorders and inhibits the development and growth of tumors.

Nutritional value per 100 g

- Energy: 50 kcal

- Carbohydrates: 11-12 gr

- Sugars: 9-10 gr

- Dietary fiber: 2 gr

- Fats: 0.3-0.5 gr

- Proteins: 1,4-, 1,5 gr

- Water: 86-88 gr

- Retinol (vitamin A): 28 μg

- Thiamine (vitamin B ₁): 0.050 mg

- Riboflavin (vitamin B ₂): 0.070 mg

- Niacin (vitamin B ₃): 0.600 mg

- Pyridoxine (vitamin B ₆): 0.070 mg

- Vitamin C: 8.0 mg

- Vitamin E: 0.8 mg

- Vit. K: 3.3 μg

- Folates: 5 μg

- Calcium: 13.0 mg

- Phosphorus: 24.0 mg

- Iron: 0.5 mg

- Magnesium: 12.0 mg

- Potassium: 290.0 mg

- Selenium: 1.0 mg

- Sodium: 1.0 mg

- Zinc: 0.20 mg

Apricot fruits (Prunus armeniaca). Source: pixabay.com

Taxonomy

- Kingdom: Plantae

- Division: Magnoliophyta

- Class: Magnoliopsida

- Subclass: Rosidae

- Order: Rosales

- Family: Rosaceae

- Subfamily: Amygdaloideae

- Tribe: Amygdaleae

- Genus: Prunus

- Subgenus: Prunus

- Section: Armeniaca

- Species: Prunus armeniaca L.

Etymology

- Prunus: the name of the genus derives from the Greek word «προύν» and from the Latin «prūnus, i» Latin name of the wild plum.

- Armenian: the specific adjective refers to its place of origin in Armenia.

Synonymy

- Amygdalus armeniaca (L.) Dumort.

- Armeniaca armeniaca (L.) Huth.

- Armeniaca vulgaris Lam.

Apricot leaves (Prunus armeniaca). Source: Joanbanjo

Habitat and distribution

Habitat

The ideal habitat for apricots is made up of temperate Mediterranean climates. These ecosystems are characterized by hot, dry summers and mild, rainy winters, as well as springs and autumns with variable rainfall and temperatures.

In the northern hemisphere, flowering occurs during the months of February and April, and the fruit ripens between May and June depending on the environmental conditions of each region. Its great adaptability has allowed the creation of various cultivars through natural selection processes.

It is a species very resistant to droughts and hot environments, although it is susceptible to frost. Especially to frosts during spring, in mid-March in the northern hemisphere, due to the precociousness of its flowering.

It thrives best in open places with full sun exposure and well aerated on hills or plateaus between 200-500 meters above sea level. As for the terrain, it adapts to loose, dry, warm and deep soils to the detriment of heavy, humid and cold soils.

Origin and distribution

Prunus armeniaca is a species native to Central Asia, from the area between the Black Sea to northwestern China. More than 3,000 years ago it was introduced to Asia Minor, Persia, Armenia and Syria through the trade routes opened by Alexander the Great in the 4th century BC.

Armenia, a mountainous region of the Caucasus between Asia and Europe, is one of the countries with the longest tradition of apricot cultivation. Hence, the name of this region constitutes the adjective that gives the name of this species.

It was the Greeks who introduced the species to Europe in the middle of the 4th century BC, being the Romans who spread it throughout the empire. It is currently grown in the Mediterranean basin, as well as in Canada, the United States, Australia, New Zealand and South Africa.

Apricot flower buds (Prunus armeniaca). Source:

Properties

The apricot is a fruit with a high nutritional contribution, especially its content of carotenoids, vitamins and mineral elements. Carotenoids have antioxidant properties, protecting the body against the formation of free radicals that stimulate the appearance of certain types of cancer.

In addition, they are essential compounds for the formation of vitamin A and have a preventive effect against cellular aging. For its part, vitamin A acts on the functions of growth, regeneration and maintenance of the bone system.

Likewise, it intervenes in cellular processes related to the epithelia, mucosa, sight, skin, hair, nails and tooth enamel. It is an important element in reproductive function, regulates the female reproductive cycle and contributes to the production of sperm.

This fruit has a high water content (85-90%), which favors the hydration of the body and the assimilation of nutritional elements. Other nutritional elements present to a lesser extent are carbohydrates, mineral elements, vitamins, fibers, proteins and polyunsaturated or saturated fatty acids.

Ripe fruits have a high content of tannins, elements with anti-inflammatory, antioxidant and astringent properties. Tannins act on the digestive system, drying and deflating the intestinal mucosa, so its regular consumption is recommended when suffering from an intestinal disorder.

Due to its high potassium content it makes it a diuretic fruit. Therefore, its consumption is recommended for the dietary treatment of certain cardiovascular diseases, such as high blood pressure.

A very smooth and aromatic oil is obtained from the seed of the fruit, used in cosmetology with certain toning properties. In fact, it is used to soften, hydrate and protect the skin, it is ideal for massage and penetrates quickly.

Cultivation of apricot (Prunus armeniaca). Source: Daderot

Culture

The apricot requires certain conditions to grow, develop and effectively produce its fruits. Although it is a deciduous tree that needs a certain winter period, due to its early flowering it is very susceptible to frost.

Depending on the variety grown, it requires 300-900 hours of temperature below 7 ºC. In addition, to complete the maturity of its fruits it needs high temperatures during the summer months.

It is a rustic species that grows in warm, sunny environments, protected from strong winds. As for the type of soil, it is undemanding, preferring warm and well-drained soils, since waterlogging affects its root system.

In drought conditions, adult plants tend to withstand long periods without water requirements and do not need irrigation. However, young trees in full growth phase should be watered regularly.

There are several varieties differentiated by their flowering or fruiting season, either early or late in both cases. If the sowing is for decorative purposes, early varieties are selected, but if the sowing is for productive purposes, the late varieties are recommended.

Late varieties include "Ampuis", "Early Blush", "Goldrich", "Luizet", "Polonias" and "Rouge du Roussillon". Of the early varieties the most widely used are "Alberge de Montgamé", "Bergeron", "Muscat" and "Royal Roussillon".

Requirements

The crop requires soils rich in organic matter, being necessary to perform a soil analysis to effectively determine the nutritional deficiencies of the land. A compact soil poor in mineral elements tends to delay the development of the crop and generate small and bitter fruits.

The apricot adapts to hot climates with frequent rainfall, exposed to full solar radiation and protected from strong winds. It does not tolerate shading, as it needs enough light hours a day to grow and develop abundant flowering.

The sowing should be located in a wide and open space where the root system is effectively developed. Indeed, the ideal is to prevent the plant from competing for space, water and nutrients with other species

Well-drained soils are recommended, although the crop tolerates low temperatures, it does not support excess moisture in the soil. If the crop requires irrigation due to extreme drought conditions, waterlogging of the ground around the plant should be avoided.

Apricot jam (Prunus armeniaca). Source:

Plagues and diseases

Fruit fly (

The female of this dipteran with large green eyes, a silver thorax and a yellow abdomen lays her eggs inside the ripe fruits. The elongated white larvae hatch after 3-5 days causing decomposition of the pulp, drastically reducing the crop yield.

Aphids (

Small sucking insects 2-3 mm in length with a stylet with which they extract the nutritive juices from the tender parts of the plant. They are round in shape and green or black. They are one of the most common pests in orchards and fruit trees.

Monilia (

Ascomycete fungus that causes the rot of ripe fruits, as well as damage to flowers, leaves and young shoots, causing damage similar to frost. The infection is carried out through wounds caused by insects or physical damage to fruits or soft tissues.

Powdery mildew (

A very important disease that affects the terminal leaves of the branches that are covered by a kind of white powder. The highest incidence occurs in conditions of high temperature and high relative humidity; in severe attacks, defoliation of the infected leaves occurs.

Rust (

The disease manifests itself as small yellowish spots on the surface of the leaves, on the underside there are brown spots with an obvious light brown powder. The white powder corresponds to the uredospores of the fungus in charge of spreading the disease.

Gum

The damage is manifested by the presence of a soft, viscous material that emerges through the clefts of branches and stem. It is usually a physiological alteration caused by the presence of a pathogen or poor crop management.

References

1. The Apricot Crop (2018) © Copyright Infoagro Systems, SL Recovered in: infoagro.com
2. Palomino, M., Pacheco, A., Palomino, C., Oriondo, R., & Najarro, J. (2012). Determination of the antioxidant properties of Prunus armeniaca (apricot). In Annals of the Faculty of Medicine (Vol. 1, No. 73, p. S21). National University of San Marcos.
3. Prunus armeniaca. (2019). Wikipedia, The Free Encyclopedia. Recovered at: es.wikipedia.org
4. Prunus armeniaca (2016) Argentine National Pest Surveillance and Monitoring System. Recovered at: sinavimo.gov.ar
5. Prunus armeniaca L. (2019) Natural Resources Conservation Service. US Department of Agriculture. Recovered at: plants.usda.gov
6. Roussos, PA, Denaxa, NK, Tsafouros, A., Efstathios, N., & Intidhar, B. (2016). Apricot (Prunus armeniaca L.). In Nutritional composition of fruit cultivars (pp. 19-48). Academic Press.
7. Salazar Martínez, JA (2014). Genetic and molecular bases of the quality of the fruit in apricot tree (Prunus armeniaca L.). University of Murcia. Faculty of Biology.