Shelf Life
Season
Packaging Type
(A) PHYSICAL PARAMETERS: Size Medium to large Shape Oval or kidney-shaped Color Green, yellow, orange, or red depending on variety Texture Smooth, firm skin Freshness No soft spots, fragrant Weight 150 - 400 grams (average weight per mango) Uniformity Generally uniform size and shape (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 3.5 - 4.5 pH units Total Soluble Solids 14 - 22 °Brix Acidity 0.3 - 0.8 % (as citric acid equivalent) Energy 60 kcal kcal Carbohydrates 15 g g - Sugars 14 g g Fiber 1.6 g g Protein 0.8 g g Fat 0.4 g g Vitamin C 36.4 mg mg Vitamin A 54 µg µg Potassium 168 mg mg Calcium 11 mg mg Iron 0.1 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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