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(A) PHYSICAL PARAMETERS: Size Small, round Color Red to dark red Texture Firm, smooth skin Freshness No shriveling, plump Weight 01-Feb grams (average weight per cranberry) Uniformity Generally uniform size (B) CHEMICAL PARAMETERS: Pesticide Residues Below detectable levels mg/kg pH 2.3 - 2.5 pH units TSS (Total Soluble Solids) 06-Oct °Brix Acidity 0.1 - 0.3 % (as citric acid equivalent) Energy 46 kcal kcal Carbohydrates 12.2 g g - Sugars 4 g g Fiber 4.6 g g Protein 0.4 g g Fat 0.1 g g Vitamin C 13.3 mg mg Vitamin E 1.3 mg mg Potassium 85 mg mg Calcium 8 mg mg Iron 0.3 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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