PHYSICAL & CHEMICAL PARAMETERS:
|
|
| Refractometric Brix @ 20 Deg Cel |
Min 16 Brix |
| Acidity As % Anhyd. Citric Acid |
0.60-0.80% |
| pH As Natural |
3.6-4.0 |
| Consistency – Bostwick |
6-10 cms/30 secs |
| Brix – Acid Ratio |
37-50 |
| Specific Gravity |
1.061 |
| Black Specks / 10 gm |
NIL |
| Brown Specks / 10 gm |
< 5
|
MICROBIOLOGICAL STANDARDS:
|
|
| Total Plate Count cfu/ gm |
< 10 |
| Yeast & Mould Count cfu / gm |
< 10 |
| Coliform Count cfu / gm |
Absent |
| Pathogens cfu / gm |
Absent
|
ORGANOLEPTIC:
|
|
| Colour |
Yellowish Orange |
| Flavour & Aroma |
Typical Desert Quality Alphonso Mango |
| Taste |
Characteristics of Typical Ripe Alphonso Mango |
| |
Free of Any Fermentation Or Any Other Off Taste. |
| Appearance |
Homogenous, No Foreign Matter |
| |
|
PACKING:
|
|
| Aseptic Bag-In- Steel Drums – Net 215 Kgs |
|
| 3.10 Kgs A – 10 OTS Cans X 6Nos X1 Carton – 18.600 Kgs Nett |
|
| CONTAINER LOADING: |
|
| Bag – In – Drums – 80 Drums / 20 Ft Dry Container |
|
Can – In – Cartons – 1000 Cartons / 20 Ft Fcl
|
|
STORAGE:
|
|
| Recommended Storage Temp = @10 Deg. Cel. |
|
Maximum Storage Temp = @25 Deg. Cel.
|
|
SHELF – LIFE:
|
|
| 24 Months @ 10 Deg. Cel. |
|
| 18 Months @ 25 Deg. Cel. |