Details about Apricot
Also known as Prunus armeniaca, Armenian plum
Apricots are rich in vitamins A and C, potassium, and fiber. They can be eaten fresh, used in jams, preserves, and baked goods.
The golden fruit of sunshine
Nutrition
Apricot is a nutrient-rich fruit with an excellent amount of vitamins, minerals, and antioxidants. The nutrition facts for 100 grams of apricot are as follows:
Energy: 48 kilocalories
Carbohydrates: 11 grams
Fiber: 2 grams
Protein: 1.4 grams
Fat: 0.4 grams
It is a good source of vitamin A, potassium, and beta-carotene. The apricot also contains other essential vitamins and minerals like magnesium, calcium, iron, and vitamin C.
Vitamin A: 1090 micrograms
Vitamin C: 10 milligrams
Potassium: 427 milligrams
Beta-carotene: 109 micrograms
Magnesium: 10 milligrams
Calcium: 13 milligrams
Iron: 0.8 milligrams
Storage
Apricots require careful storage in cool, humid environments to prolong shelf life. Refrigeration at 0°C (32°F) is recommended to slow down spoilage and maintain quality.
Storage conditions:- Temperature: 0°C to 0.5°C (-32°F to 32.9°F)
- Humidity: 80-90%
Handle gently to avoid bruising. Ethylene production can cause an increase in temperature, potentially leading to spoilage. Store away from strong-smelling products to prevent flavor transfer.
Packaging
Ventilated crates or boxes with airtight liners to maintain humidity
Shelf life
1-3 weeks
