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(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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