Factory locations
Packaging type
Shelf life
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| Color | Red | Complies | ||
| Appearance | Homogenous & free of any foreign matter | Complies | ||
| Texture | Semi-Solid | Complies | ||
| Aroma | Typical of ripe Tomato | Complies | ||
| Flavour | Characteristics Flavour of tomato fruit | Complies | ||
| Salt | Complies | |||
| Taste | Fresh & Clean taste of tomato fruit | Complies | ||
| (B) CHEMICAL PARAMETERS: | ||||
| TSS (Brix) | Minimum 28 | Complies | ||
| % Acidity (as Citric acid) | 1.50 – 3.00 | Complies | ||
| PH | Max – 4.30 | Complies | ||
| Consistency cm/30 seconds | 3.0-7.0 | Complies | ||
| Black specks/10gm | NIL | Complies | ||
| Brown specks/10gm | NMT 10 Per 10gm | Complies | ||
| (C) MICROBIOLOGICAL ANALYSIS: | ||||
| Total Plate Count cfu/ ml | <10 | Complies | ||
| Yeast & Mould Count cfu / ml | <10 | Complies | ||
| Coliform Count cfu / ml | Absent | Complies | ||
| E.Coli | Absent | Complies | ||
| Pesticide Residue | Absent | Complies | ||
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