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(A) PHYSICAL PARAMETERS: Ripeness (Physical) Ripe, dark purple color Weight 03-May grams (average weight per fruit) Uniformity Uniform size Freshness Firm texture Color Dark purple to black Shape Round Size 02-Mar centimeters (diameter) Skin Condition Smooth, intact (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 3.5 - 4.5 pH units TSS (Total Soluble Solids) Dec-18 °Brix Acidity 0.5 - 0.8 % (as citric acid equivalent) Energy 60 kcal kcal Carbohydrates 15 g g - Sugars 10 g g Fiber 0.6 g g Protein 0.6 g g Fat 0.2 g g Vitamin C 14.3 mg mg Potassium 79 mg mg Calcium 20 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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