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(A) PHYSICAL PARAMETERS: Size Small to medium fruits Shape Round, with ridges Color Greenish-yellow Texture Smooth, firm skin Freshness Firm, no soft spots Weight 20 - 30 grams per fruit (average weight) Uniformity Generally uniform size and shape (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 2.5 - 3.5 pH units Total Soluble Solids 06-Oct °Brix Acidity 04-Jun % (as citric acid equivalent) Energy 44 kcal kcal Carbohydrates 10.2 g g - Sugars 4.4 g g Fiber 4.3 g g Protein 0.9 g g Fat 0.6 g g Vitamin C 600 mg mg Vitamin A 290 IU IU Potassium 198 mg mg Calcium 25 mg mg Iron 1.2 mg mg (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count (TPC) < 10,000 CFU/g CFU/g Yeast and Mold Count < 1,000 CFU/g CFU/g E. coli Absent in 25 g
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