Shelf life
Season
Packaging type
Location
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| 2 | Colour | Creamy White | Complies | |
| Flavour | Typical of ripe Banana without any off flavour | Complies | ||
| Taste | Characteristic ripe banana taste. | Complies | ||
| Appearance | Uniform, homogeneous smooth, free from fibres and any foreign and Extraneous matter. | Complies | ||
| (B) CHEMICAL PARAMETERS: | ||||
| Refractometric Brix @ 20 Deg Cel | Minimum 20 | Complies | ||
| Acidity As % Anhydrous Citric Acid | 0.40 – 0.70 | Complies | ||
| pH As Natural | Max 4.50 | Complies | ||
| Consistency – Bostwick (20 ± 2°C ) | 5.0 – 10.0 (Cm/30sec) | Complies | ||
| Black Specks / 10 gm | Nil | Complies | ||
| Brown Specks / 10 gm | NMT 10 | Complies | ||
| (C) MICROBIOLOGICAL ANALYSIS: | ||||
| Total Plate Count CFU/ gm | <10 | Complies | ||
| Yeast & Mould Count CFU / ml | <10 | Complies | ||
| Coliform Count cfu / ml | Absent | Complies | ||
| E.Coli | Absent | Complies | ||
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