Risk factors and loss prevention:
Toxicity / Hazards to health
Self-heating / Spontaneous combustion Insect infestation / Diseases
CN/HS number * 0813 10 00
(* EU Combined Nomenclature/Harmonized System)
The apricot (rose family, Rosaceae) comes originally from China and the
region between the Caspian and the Black Seas and is the stone fruit of the
apricot tree. It is 4 - 8 cm in size.
The flesh of fully ripened apricots is yellow to deep orange in color, juicy and
extremely delicious. Fruits with a high water content have a low sugar content
and little flavor.
Dried apricots are a type of dried fruit. Apricots (whole, stoned, or as halves)
are dried to a water content of 22%, either naturally (air or sun drying) or in
drying plants. Apricot "slabs", which are made from overripe fruit which has
fallen from the tree, are a particularly sweet and distinctive product.
In order to extend storage life and prevent fermentative browning, which
rapidly results in darkening of the fruit, the apricots are treated with sulfur
vapor (sulfur dioxide, SO2).
Apricots are the most sensitive of all dried fruits.
Quality / Duration of storage
Californian apricots are graded as follows :
slabs: fallen fruit
standard: smallest fruits
choice: selected fruits
extra choice: particularly selected fruits
fancy: large fruits
extra fancy: particularly large fruits
jumbo: extra large fruits
The maximum duration of storage for dried apricots is as follows:
Temperature Rel. humidity Max. duration of storage