Shelf Life
Packaging Type
Location
(A) PHYSICAL PARAMETERS: Size Medium to large Shape Blocky, 3 or 4 lobes Color Green, red, yellow, orange, or purple depending on variety Texture Firm, smooth skin Freshness No soft spots, glossy Weight 150 - 250 grams (average weight per bell pepper) Uniformity Generally uniform size and shape (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 5.0 - 6.0 pH units Total Soluble Solids 03-May °Brix Acidity 0.1 - 0.2 % (as citric acid equivalent) Energy 20 kcal kcal Carbohydrates 4.6 g g - Sugars 2.4 g g Fiber 1.7 g g Protein 0.9 g g Fat 0.2 g g Vitamin C 127.7 mg mg Vitamin A 1015 IU IU Potassium 175 mg mg Calcium 7 mg mg Iron 0.3 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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