Shelf life
Season
Packaging type
Location
| (A) PHYSICAL PARAMETERS: | |||||
| S.No. | Test/Parameter | Limit/Standard | Remark | ||
| Colour | Yellow to Bright Yellow | Complies | |||
| Flavour & Aroma | Typical of ripe Totapuri mango without any off flavor | Complies | |||
| Taste | Characteristics of ripe Totapuri mango fruit | Complies | |||
| Appearance | Homogenous & free of any foreign matter | Complies | |||
| (B) CHEMICAL PARAMETERS: | |||||
| Corrected Brix @ 20 Deg Cel | Minimum 28 | Complies | |||
| Acidity As % Anhyd. Citric Acid | 0.70 – 1.40 | Complies | |||
| pH As Natural | 3.60-4.20 | Complies | |||
| Consistency – Bostwick(20 ± 2°C ) | 2.0-7.0(Cm/30sec) | Complies | |||
| Specific Gravity | 1.12 | Complies | |||
| Black Specks / 10 gm | NMT 5 | Complies | |||
| Brown Specks / 10 gm | NMT 10 | 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 | |||
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