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Performance of seven apricot varieties (castle Bright, Sarbaghal, Narai, Gold Cort, Badami, NJA-13 and Habi) was evaluated at Horticultural Research Station, Soan Valley, Nowshehra, Khushab, Pakistan during the year 2010 to 2012. At fruit maturity, sensory and physio-chemical analysis was carried out. The results revealed that variety castle Bright topped in fruit colour with maximum prints (8.51) and orange yellow colour which is highly appreciated in local market and matures during second week of May. The data further depicted that maximum points for flavor were attained by three varieties simulataneously i.e. castle bright (8.50), Badami (8.50) and Sarbaghal (7.75) while taste of fruit was bettr in castle Bright and Badami (8.50 each). Castle bright also attained maximum fruit weight (45.75g) and fruit size (1867.67mm2) with minimum flesh stone ratio (5.27%) and more pulp. Maximum TSS was noted in variety Badami (17.25%) followed by Castle bright (17.1%) and Sarbaghal (16.25%). Variety sarbaghal also excelled in fruit yield (39.00 kg/plant) followed by Castle Bright (32.50 kg/plant). [ABSTRACT FROM AUTHOR]

Considering the nutritional qualities of fruits, apricot-date bars were developed at the Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan during the year 2009-10. For this purpose date paste, dried apricot paste, skim milk powder, roasted gram flour, peanuts and sodium chloride were used in different four propotions. The results indicated that water activity, colour and texture of bars were affected significantly with the addition of dried apricots. Moisture was also significantly affected which ranged from 17.14 to 19.21 percent and 71.49 to 72.81 percent whereas crude fat, crude protein, crude fibre, nitrogen free extract and ash were not significantly affected with the addition of apricot paste. The quantities of sodium, calcium, iron, manganese and zinc remained unchanged, whereas potassium increased significantly in these treatments. In-vitro protein and starch digestibilities ranged from 85.90 to 86.88 percent and 0.238 to 0.244 mg/g, respectively. There was no change observed in the quantities of free fatty acids. The total phenolic contents ranged from 225.20 to 263.84mg/100g. Microbiological analysis revealed that these bars were in the safe limits in bacterial and mold loads and might be stored for longer time. The studies further revealed that potential exists to produce economical fruit bars with commercial value. [ABSTRACT FROM AUTHOR]