Composition and Nutritional Value of Apricots

Fresh fruits are nutritionally valuable and are a major part of consumers' daily diet. Apricot is the most common stone fruit in the world. It is used for direct consumption, drying, production of fruit, fruit-sugar preserves and nectars. Apricot fruits are characterized by a relatively high content of sugars, organic acids, minerals, aromatic substances and vitamins. In addition, bioactive substances represented by polysaccharides, proteins and polyphenols are found in the composition. The composition, respectively the nutritional value of the fruits depends on the variety, the soil and climatic conditions under which the fruits were grown and the degree of maturity. The aim of this paper is to present and analyze the essence, production, factors that influence the composition of apricots and to outline the average content of each indicator according to the researches carried out up to this moment.