Apricots are a diverse group of fruit-bearing plants, with a total of 10 species globally. Out of these, nine are native to China, including the common apricot, Siberian apricot, Liao apricot, Tibetan apricot, purple apricot, Zhidan apricot, Mei apricot, Zhenghe apricot, and Li Mei apricot. Among these, the common apricot, Siberian apricot, Liao apricot, and Mei apricot have numerous varieties and types. The common apricot is the most widely cultivated species worldwide due to its adaptability and high yield.
When it comes to classification, fresh fruit varieties should possess certain desirable traits such as large size, attractive appearance, bright color, juicy and tender flesh, fine texture, balanced sweetness and acidity, and a rich flavor. For processed varieties, such as those used for canning or drying, the fruits should be medium-sized with yellow or orange flesh, consistent pulp color, low juice content, firm and dense texture, fine fibers, high acid content, and easy separation from the stone. Fruit sauce varieties require high levels of pectin and fruit acid, along with yellow, orange, or white pulp. Juices should have high juice content, good color (yellow, orange, or white), and resistance to browning.
Most Chinese apricot varieties fall into the category of fresh and processed use. These varieties typically have high sugar content, moderate juice, thick flesh, a sweet and sour taste, and a pleasant aroma. They are suitable for both fresh consumption and processing.
For kernel varieties, the focus is on the quality of the seeds. These kernels should be large, full, sweet, and rich in fats and proteins. High kernel-to-fruit ratios are also important for commercial value.
These small-fruited varieties have thick flesh and high sugar content, making them ideal for drying and consuming as edible kernels.
In terms of cultivation, apricot trees are highly adaptable to different soil types and topographies. They are commonly planted on terraced hillsides and hilly areas, and can even thrive at elevations between 800 and 1,000 meters. They can grow in loam, clay, slightly acidic or alkaline soils, and even in rocky crevices. Apricot trees are very cold-tolerant, surviving temperatures as low as -30°C, and can also withstand summer heat up to 43.4°C. However, they are not tolerant to waterlogging; if the roots remain submerged for more than three days, the tree may die.
It's important to avoid planting apricots in areas where other stone fruits like peaches, plums, or cherries have previously grown, as this can lead to replant disease, which can cause poor growth, low yield, and even tree death. Most apricot varieties have low self-fertility, so pollination trees must be planted alongside the main variety to ensure good yields. A typical ratio is 3:1 to 4:1 between the main variety and the pollinator.
Apricot trees are usually propagated through grafting. Common rootstocks include local apricot varieties found in northern, northeastern, and northwestern China, which are cold-resistant, drought-tolerant, and have strong compatibility with apricot scions. These rootstocks help improve the tree’s resilience and can also create a dwarf effect. Other rootstocks like mountain peaches or plums are sometimes used, but they often have weaker compatibility, leading to lower survival rates.
The planting density depends on the variety, soil conditions, and management practices. For fresh fruit production, a spacing of 2m to 4m between rows is recommended, with about 40 to 80 trees per mu. For kernel production, a spacing of 2m x 3m or 3m x 4m is suitable, with 55 to 110 trees per acre. Processed varieties typically require a moderate planting density to balance yield and ease of management.
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