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Apricots are also a good source of flavonoids, an antioxidant that helps to protect against inflammation and inflammatory illnesses, along with reducing your risk for obesity, diabetes, and heart disease. The main flavonoids in apricots are catechin, quercetin, and chlorogenic acids.
The fruit has a creamy sweet flavour. and is mainly used for canning and drying because of it fragile nature. Available mid-November to end of January. Most Apricots were propagated for cooking jam and not to have a good shelf life. Therefore apricots
tend to go soft very quickly when it ripens. A first in first out policy should be maintained and fresh stock should be merchandised daily. Minimise handling by staff and consumers by keeping the fruit in its container. Remove any damaged and bruised fruit.
Numbers Speak For Themselves!
Relative Humidity. ........... 90 -95%
Ethylene producer Highly sensitive to freezing injury
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These fragrant, sweet fruits are in season from May to September.
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