3044 Black Velvet Apricot

Sweet and luscious, Black Velvet Apricots are a unique variety characterized by their deep purple skin and vibrant orange flesh, bursting with juice and flavor.

Details about Black Velvet Apricot

Also known as Violet Apricot, Black Apricot

Black Velvet Apricots have a higher antioxidant content than regular apricots due to their high concentration of anthocyanins, making them a healthier choice for fruit lovers.

Savoring the royalty of apricots

Nutrition

Black Velvet Apricot is a nutrient-rich fruit that provides several health benefits. Here are the approximate nutrition facts for 100 grams of Black Velvet Apricot:

Energy: 48 kcal

Moisture: 86.35 g

Protein: 1.4 g

Fat: 0.39 g

Carbohydrates: 11.12 g

Fiber: 3.1 g

Sugar: 9.24 g

Sodium: 1 mg

Potassium: 427 mg

Vitamin A: 1924 mcg

Vitamin C: 3.89 mg

Vitamin E: 0.89 mg

Vitamin K: 3.3 mcg

Folate: 9 mcg

Magnesium: 10 mg

Phosphorus: 23 mg

Manganese: 0.077 mg

Copper: 0.34 mg

Iron: 0.43 mg

Storage

Black Velvet apricots require cold storage with high humidity to maintain freshness and prevent spoilage.

Storage conditions:
  • Temperature: 0°C - 0.5°C
  • Humidity: 80-90%

Ethylene production should be minimized to prevent ripening and senescence. Storage at higher temperatures can lead to spoilage and reduced shelf life.

Packaging

Ventilated packaging or containers to maintain high humidity and prevent moisture loss

Shelf life

14-21 days

Category: Fruits
Also known as: Violet Apricot, Black Apricot
Origin: United States, Italy, France

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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