Commercial dried apricots are treated with sulphur dioxide to hold that bright orange colour. Without it, apricots go brown. That is not spoilage, it is simply what dried fruit looks like when nothing has been done to it.
These are dried whole in open air, stones left in, and sold as they come off the racks. The flavour is more concentrated and less uniformly sweet than the treated kind, and the texture is chewier.
A note on the stones
The stones are left in because the fruit keeps better that way. Split one open and the kernel inside is edible and faintly bitter, which is traditional here, but it is not to everyone’s taste.
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