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(A) PHYSICAL PARAMETERS: Ripeness (Physical) Sweet aroma, slight give to touch Weight 800 - 1500 grams (average weight per fruit) Uniformity Uniform size and shape Freshness Firm texture Color Orange to yellow Shape Round or oval Texture (Firmness) Firm Texture analyzer (N) Size 15 - 20 centimeters (diameter) Skin Condition Netted, smooth, intact (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 6.0 - 6.5 pH units TSS (Total Soluble Solids) Oct-14 °Brix Acidity 0.1 - 0.2 % (as citric acid equivalent) Energy 34 kcal kcal Carbohydrates 8.2 g g - Sugars 8.2 g g Fiber 0.9 g g Protein 0.8 g g Fat 0.2 g g Vitamin A 169 µg (IU) µg (IU) Vitamin C 36.7 mg mg Potassium 267 mg mg Calcium 9 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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