In apricots, which defect is classified as not "free from"?

Scab is classified as a defect that is not "free from" in apricots because it indicates a specific type of fungal or bacterial infection that affects the surface of the fruit. This defect can lead to physical damage and reduce the quality and visual appeal of the apricots.

While mold is also a significant defect, it often suggests a more severe level of decay, leading to rejection of the fruit in many contexts. Softness is a characteristic that indicates ripeness or over-ripeness but may not be classified strictly under defects in the same way as scab or mold. Color variation, while it may affect the appearance of apricots, is typically less critical in terms of defect classification compared to the established health of the fruit. Thus, scab directly impacts the integrity of the fruit's surface and is a clear marker of deficiency in quality, reinforcing the classification of not "free from."