Shelf life
Season
Packaging type
Location
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| 1 | Colour | Bright Red | Complies | |
| Taste | Wholesome and Characteristics of Tomato Puree | Complies | ||
| Flavor | Wholesome and Characteristics of Tomato Puree | Complies | ||
| Appearance | Uniform, homogeneous smooth, free from fibres and any foreign and Extraneous matter. | Complies | ||
| (B) CHEMICAL PARAMETERS: | ||||
| Brix (% TSS) at 20° C | 09 – 11 Brix | Complies | ||
| % Acidity (as Citric acid) | Min 0.9 | Complies | ||
| pH | < 4.5 | Complies | ||
| Brix Acid ratio | 12.8 | Complies | ||
| Consistency (Bostwick) | < 4 – 10 cm/30 sec at 20° C | Complies | ||
| (C) MICROBIOLOGICAL ANALYSIS: | ||||
| Total Plate Count CFU/gm | <50 | Complies | ||
| Yeast & Mould CFU/ gm | <50 | Complies | ||
| Mould CFU/gm | <10 | Complies | ||
| E.Coli CFU/ gm | Absent | Complies | ||
| Coliform CFU / gm | Absent | Complies | ||
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