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(A) PHYSICAL PARAMETERS: Size Small, uniform Color Blue to dark purple Texture Firm, plump Skin Condition Smooth, intact Freshness Firm, not shriveled Weight 01-Feb grams (average weight per berry) Uniformity Generally uniform size (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 3.2 - 3.8 pH units TSS (Total Soluble Solids) 08-Dec °Brix Acidity 0.3 - 0.6 % (as citric acid equivalent) Energy 57 kcal kcal Carbohydrates 14.5 g g - Sugars 10 g g Fiber 2.4 g g Protein 0.7 g g Fat 0.3 g g Vitamin C 9.7 mg mg Vitamin K 19.3 µg µg Potassium 77 mg mg Calcium 6 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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