What type of damage must fresh apricots avoid for them to be considered marketable?

For fresh apricots to be considered marketable, they must avoid insect injury that damages the flesh. This type of damage is significant because it affects the quality and edibility of the fruit. Fresh apricots are typically classified based on their appearance, texture, and overall condition. Damage that compromises the flesh of the fruit can lead to spoilage, make them less appealing to consumers, and can result in economic losses for producers.

In contrast, minor blemishing, surface scratches, and color fading are generally less critical for marketability. These issues may still affect the visual appeal of the fruit but do not necessarily render them unsellable. Therefore, the primary focus for marketability standards is on preventing damage that could affect the internal integrity and overall consumer acceptance of the fresh apricots.