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(A) PHYSICAL PARAMETERS: Size Large fruits Shape Oval or oblong Color Green to yellowish-brown Texture Bumpy, spiky outer surface Freshness Firm, no soft spots Weight Mar-30 kg (average weight per jackfruit) Uniformity Generally uniform size and shape (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 5.0 - 6.5 pH units Total Soluble Solids 15 - 25 °Brix Acidity 0.2 - 0.5 % (as citric acid equivalent) Energy 94 kcal kcal Carbohydrates 23.2 g g - Sugars 19.1 g g Fiber 1.5 g g Protein 1.7 g g Fat 0.3 g g Vitamin C 13.8 mg mg Vitamin A 2 IU IU Potassium 303 mg mg Calcium 24 mg mg Iron 0.2 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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