- The development and state of maturity of the apricots must be such as to enable them to continue their ripening process and to reach a satisfactory degree of ripeness. The colour characteristic of the variety, turning from the background colour, must be present on at least 30 per cent of the least ripe fruit surface.
- Shape, size and surface colour according to the variety give information about the maturity level.
- Apricots are climacteric fruit, but if they are harvested before their physiologic maturity, they will not ripe further once picked. Immature fruits show a green tint in the flesh and the flesh is of gummy, dry texture. These fruits shrivel instead of developing the taste typical for the variety and a soft and juicy flesh.
- The intent of setting minimum limits is to assure that fruits are harvested at a maturity stage which enables them to enter the distribution chain in good condition and to continue the ripening to achieve good eating quality.
