ABSTRACT
Apricot (Prunus armeniaca L.) is classied under the Prunus species of Prunoideae subfamily of the Rosaceae family of the Rosales group and categorized under “stone fruits,” due to its seed being enclosed in a hard, “stone-like” endocarp. It is produced by cultivation of a wild apricot, called “Zerdali,” and has an important place in human nutrition [1]. Turkey is the leading apricot producer followed by Iran. These two countries accounted for about 32% of the share of the total world production in 2012 [2].
