Identification of maturity markers is essential to fix optimum harvest maturity and to ensure good apricot quality to the ultimate consumer. Skin degreening is the most common marker often used by fruit growers, but emergence of apricots with deep red coloured skin (purplish-blue) demands new methods to deline the optimum harvest date. Physical (colour of the flesh and the skin, perinuclear cavity volume) and physiological properties (ethylene production) of freestone apricots with various skin colours (white, orange, red) were studied during fruit growth on the tree. Development of the perinuclear cavity was proved correct as early marker of ethylene initiation in freestone apricot. Whatever the skin colour, it anticipated or was simultaneous with ethylene initiation that induces apricot ripening. An easy and reliable test for starting harvest is proposed, which consists in cutting the fruit along the suture line and twisting the two fruit halves in opposite directions. When no flesh adherence to the stone on both halves is observed, the fruit is able to ripen normally after picking:, so harvest can begin. However, best organoleptic quality will be obtained when fruit is harvested not too far from the physiological maturity.