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(A) PHYSICAL PARAMETERS: Ripeness (Physical) Ripe, firm, uniform color Weight 04-Oct kg (average weight) Uniformity Uniform shape and size Freshness Fresh appearance, crisp Color Bright red/pink flesh Shape Oval to round Texture (Firmness) Firm flesh, crisp Texture analyzer (N) Size 20 - 30 cm (diameter) Stem Condition Fresh, green (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 5.5 - 6.5 pH units TSS (Total Soluble Solids) 08-Dec Brix Acidity 0.03 - 0.06 % (as citric acid equivalent) Energy 30 kcal kcal Carbohydrates 8 g g - Sugars 6 g g Fiber 0.4 g g Protein 0.6 g g Fat 0.2 g g Vitamin C 8 mg mg Potassium 112 mg mg Calcium 7 mg mg Magnesium 10 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 Salmonella spp. Absent in 25 g Listeria spp. Absent in 25 g
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