Organic
Black Velvet Apricot
"Savoring the royalty of apricots"
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.
Also known as
Violet Apricot, Black Apricot
Botanical name
Prunus armeniaca
Product Details
PLU Code
93044
5-digit code
Category
Fruits
Apricots › All Sizes
Origin
United States, Italy, France
Temperature
-0.5 to 0°C (31 to 32°F)
Shelf Life
Not established
Status
Approved
About Black Velvet 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.
Nutrition Information
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 & Handling
Commercial storage guidance for fresh apricots. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
-0.5 to 0°C (31 to 32°F)
Humidity
90-95%
Packaging
Ventilated packaging or containers to maintain high humidity and prevent moisture loss
Storage Notes: Decay, mainly brown rot and rhizopus rot, is the greatest hazard in handling apricots, so cool them quickly and hold them as cold as possible. Produces significant ethylene: store apart from ethylene-sensitive produce. Highest freezing point: -1°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 195-197.
Applies to: fresh apricots.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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