Shelf Life
Location
Packaging Type
(A) PHYSICAL PARAMETERS: | |||
Ripeness (Physical) | Firm, slight give to touch | ||
Weight | 80 - 120 | grams (average weight per fruit) | |
Uniformity | Uniform size and shape | ||
Freshness | Firm texture | ||
Color | Brown, fuzzy skin | ||
Shape | Oval | ||
Texture (Firmness) | Firm | Texture analyzer (N) | |
Size | 05-Aug | centimeters (length) | |
Skin Condition | Fuzzy, intact | ||
(B) CHEMICAL PARAMETERS: | |||
Pesticide Residues | Below detectable levels | mg/kg | |
pH | 3.1 - 3.5 | pH units | |
TSS (Total Soluble Solids) | 13 - 18 | °Brix | |
Acidity | 0.7 - 1.0 | % (as citric acid equivalent) | |
Energy | 61 kcal | kcal | |
Carbohydrates | 14.7 g | g | |
- Sugars | 8.99 g | g | |
Fiber | 3 g | g | |
Protein | 1.1 g | g | |
Fat | 0.52 g | g | |
Vitamin C | 92.7 mg | mg | |
Vitamin K | 40.3 µg | µg | |
Potassium | 312 mg | mg | |
Calcium | 34 mg | mg | |
Iron | 0.31 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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