Shelf life
SEASON
PACKAGING TYPE
LOCATION
| (A) PHYSICAL PARAMETERS: | ||||
| Dimensions | mm | 10 - 25 (diameter) | ||
| Appearance | Uniform, clean, intact berries | |||
| Frozen Storage Condition | Keep frozen at -18°C or below | |||
| Melting Temperature | °C | Not applicable | ||
| Freezing Temperature | °C | Not applicable | ||
| Freeze Damage | % | ? 5.0 | ||
| Thawing Properties | No significant change in texture | |||
| (B) CHEMICAL PARAMETERS: | ||||
| Antioxidant Content | mg/kg | As per supplier specification | ||
| Total Soluble Solids (TSS) | °Brix | 8.0 - 12.0 | ||
| pH | 3.0 - 4.0 | |||
| Acidity | % | ? 0.5 | ||
| Protein Content | % | 1.2 | ||
| Fat Content | % | 0.7 | ||
| Carbohydrate Content | % | 9.5 | ||
| Fiber Content | % | 5.4 | ||
| Energy Value | kcal/100g | 52 | ||
| (C) MICROBIOLOGICAL ANALYSIS: | ||||
| Total Plate Count | CFU/g | ? 10,000 | ||
| Yeast and Mold | CFU/g | ? 100 | ||
| Salmonella spp. | Absent | |||
| E. coli | Absent |
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