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(A) PHYSICAL PARAMETERS: Size Medium to large fruits Shape Pear-shaped Color Green, yellow, or red Texture Smooth skin, slightly firm Freshness Firm, no soft spots Weight 150 - 300 grams per pear (average weight) Uniformity Generally uniform size and shape (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 3.3 - 3.9 pH units Total Soluble Solids Oct-15 °Brix Acidity 0.1 - 0.4 % (as citric acid equivalent) Energy 57 kcal kcal Carbohydrates 15.5 g g - Sugars 9.8 g g Fiber 3.1 g g Protein 0.4 g g Fat 0.1 g g Vitamin C 4.3 mg mg Vitamin K 4.5 µg µg Potassium 119 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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