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. 2021 Feb 11;10(2):397. doi: 10.3390/foods10020397

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Changes in water and oil contents (%) during kernel development in ten apricot cultivars. Kernel water content of the kernels (%) was determined as a percentage of fresh kernel weight by weighing the kernels before and after drying to constant weight. Oil content was expressed as a percentage of dry kernel weight. Values are means ± standard error (n = 3). cultivars: CZH, “Chuanzhihong”; DG, “Daguo”; JD, “Jidan”; JG, “Jiguang”; QH, “Qiuhong”; SK−1, “Shankuyihao”; ST−1, “Shantianyihao”; WX−1, “Weixuanyihao”; YS, “Yangshao”; ZK, “Zhengkui”.