Shelf life
Season
Packaging type
Location
| (A) PHYSICAL PARAMETERS: | |||
| Dimensions | mm | 20 - 40 (cut pieces) | |
| Appearance | Uniform, clean, vibrant colors | ||
| 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 | 3.0 - 5.0 | |
| pH | 5.5 - 6.5 | ||
| Acidity | % | ? 0.4 | |
| Protein Content | % | 1 | |
| Fat Content | % | 0.3 | |
| Carbohydrate Content | % | 4.6 | |
| Fiber Content | % | 1.5 | |
| Energy Value | kcal/100g | 26 | |
| (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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