Export products

Dried apricot

* Low Fat/Low Cholesterol - Apricots contain no cholesterol and are practically fat-free (each fruit has approximately 0.1 gm. Fat). When pureed or mashed, apricots become thick and creamy, a good substitute for fats and creams in many recipes.

* High Fiber - As with all produce, the skin and flesh of the apricot provides fiber in the diet.

Contact information

Telephones
+9821 - 22365723
+9821 - 22365724

Fax
+9821 - 22067030

info@irandriedfruit.com

Apricot Fruit

A drupe, about 1.5"-2.5" wide, with a prominent suture, yellow to orange ± red blush, having light pubescent or a nearly glabrous surface. The pit is generally smooth, enclosing a single seed.
Flesh color is mostly orange, but a few white-fleshed cultivars exist. Trees are fairly precocious, and begin fruiting in their second year, but substantial bearing does not begin until 3-5 years. Fruit is borne mostly on short spurs on mature, less vigorous trees, but can also occur on long lateral shoots of vigorous trees. Fruit require 3-6 months for development, depending on cultivar, but the main harvest season is May 1 - July 15 in California. Apricots are thinned by hand, leaving 1 fruit per 3-5" of shoot length.

GENERAL CULTURE
Soils and Climate

Deep, fertile, well-drained soils
Mild, Mediterranean climates
Frost sensitive

Propagation

T- or chip-budded onto rootstocks

Rootstocks

Apricot seedlings are most common worldwide; 'Blenheim' in California, 'Camino' in France, 'Hungarian Best' in Hungary. Peach seedling rootstocks 'GF 305,' 'Lovell,' and 'Rearguard' are used as well.

Maturity

Apricots for fresh consumption are picked firm-mature; firmness is a reliable indicator, as for plums. Days from full bloom is a fairly reliable index given the relatively invariable growing conditions in Iran.

Harvest Method

Apricots for fresh consumption or processing are picked by hand and carefully handled. Trees are usually picked over 2-3 times each, when fruit are firm.
Trunk shaking can be used for processed fruit, although apricots are said to be more susceptible to trunk damage than other stone fruits.

Post harvest Handling

Fresh apricots are shipped in shallow containers to prevent crushing/bruising. Dried apricots are harvested later than those for shipping, and exposed to SO2 to avoid post-harvest diseases.

The drying ratio is 5.5:1 (lbs fresh fruit: lb dry fruit). Drying is either natural, in the sun, or in large dehydrators as with prunes. Canned apricots are immersed in syrup, at a ratio of 0.7 lbs fresh = 1 lb canned.

Storage

Apricots have an extremely short shelf-life of only 1-2 weeks at 0° C and 90% relative humidity. They are susceptible to all post-harvest diseases to which other stone fruits are susceptible.

Some useful information about apricot

Turkish Dried Apricots

Ingredients: Apricots and sulfur dioxide to preserve the natural orange color. Whole Pitted Turkish Apricots are sweet in flavor. Iran manufacturer dried apricot iran Persian dried apricot, manufacturer supplier, apricots wholesale. Iran produces a remarkable 95% of all apricots grown in the United States.

Iran Dried Apricot Export

apricot, Dried Apricot Wholesale, iran dried apricot, Iran Dried Apricot iran, dried apricot, Iran, export, import Iran dried apricot export. Wholesale dried apricot from iran the greatest apricot supplier. Dried apricot wholesale from Iran.