Apricot

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Storage Guidelines

Commercial storage guidance for fresh apricots. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

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).

Nutritional Information

Apricots, raw; USDA SR Legacy, FDC 171697, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 48 kcal; Protein: 1.4 g; Fat: 0.39 g; Total carbohydrate (by difference): 11.12 g; Dietary fiber: 2 g; Vitamin C: 10 mg; Folate: 9 µg; Total sugars: 9.24 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.