Editing Apricot (section)

== Description ==
{{more citations needed section |date=April 2025 }}
The apricot is a small tree, {{convert|8|–|12|m|abbr=off}} tall, with a trunk up to {{convert|40|cm|abbr=off}} in diameter and a dense, spreading canopy. The [[leaf|leaves]] are [[leaf shape|ovate]], {{convert|5|–|9|cm|abbr=on|frac=2}} long, and {{convert|4|–|8|cm|abbr=on|frac=2}} wide, with a rounded base, a pointed tip, and a finely serrated margin. The [[flower]]s are {{convert|2|–|4.5|cm|abbr=on|frac=4}} in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a [[drupe]] (stonefruit) similar to a small [[peach]], {{convert|1.5|–|2.5|cm|abbr=on|frac=2}} diameter (larger in some modern [[cultivar]]s), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: [[wikt:glabrous|glabrous]]) or velvety with very short hairs (botanically: [[wikt:pubescent|pubescent]]). The flesh is usually succulent, but dry in some species such as ''[[Prunus sibirica|P. sibirica]]''. Its taste can range from sweet to tart. The single [[seed]] or "[[Apricot kernel|kernel]]" is enclosed in a hard shell, often called a "[[Pyrena|stone]]", with a grainy, smooth texture except for three ridges running down one side.<ref name=foc>{{cite web | url=http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=102618 |title=''Armeniaca'' |work=Flora of China |publisher=eFloras |archive-url=https://web.archive.org/web/20210906165710/http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=102618 |archive-date=6 September 2021 }}</ref><ref name=rushforth>{{cite book |last=Rushforth |first=K. |year=1999 |title=Trees of Britain and Europe |publisher=Collins |isbn=0-00-220013-9}}.</ref>{{page needed | date=April 2025}}

=== Phytochemistry ===
Apricots contain various [[phytochemical]]s, such as [[provitamin A]] [[beta-carotene]] and [[polyphenol]]s, including [[catechins]] and [[chlorogenic acid]].<ref>{{cite journal |last1=Campbell |first1=O. E. |last2=Merwin |first2=I. A. |last3=Padilla-Zakour |first3=O. I. |year=2013 |title=Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (Prunus armeniaca) varieties |journal=Journal of Agricultural and Food Chemistry |volume=61 |issue=51 |pages=12700–10 |doi=10.1021/jf403644r |pmid=24328399|bibcode=2013JAFC...6112700C }}</ref> Taste and aroma compounds include [[sucrose]], [[glucose]], [[organic acids]], [[terpene]]s, [[aldehyde]]s and [[lactone]]s.<ref>{{cite journal |last1=Xi |first1=W |last2=Zheng |first2=H |last3=Zhang |first3=Q |last4=Li |first4=W |year=2016 |title=Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening |journal=International Journal of Molecular Sciences |volume=17 |issue=7 |pages=998 |doi=10.3390/ijms17070998 |pmc=4964374 |pmid=27347931 |doi-access=free}}</ref>[[File:Healthy leaves of apricot.jpg|thumb|Apricot leaves]]