| ≥1 piece |
|
Subject |
Standard |
|
Sensory Evaluation |
Color: B rownish yellow or brownish red . Flavor & Aroma: T ypical apple flavor and aroma , free from off flavor or aroma . Appearance : C lear without sediment , free from any foreign matter. |
|
Physical & Chemical Data |
Brix ( at 20 ℃ ) ≥70.0 ° BX Total acidity ( as malic acid ) > 0.8 % Clarification (at 11.5 ° BX , 625 nm) ≥95 .0 % Color (at 11.5 ° BX , 440 nm) ≥45 .0 % Turbidity (at 11.5 ° BX ) ≤5 .0 NTU Ethanol (at 11.5 ° BX ) ≤3.0 g/kg Pectin (at 11.5 ° BX ) Negative Starch (at 11.5 ° BX ) Negative Heat Stability (at 11.5 ° BX ) Stable Patulin (at 11.5 ° BX ) ≤50 µ g/k g Cooper (at 11.5 ° BX , as Cu ) ≤5.0 mg/kg Lead (at 11.5 ° BX , as Pb ) ≤0. 2 mg/kg Arsenic (at 11.5 ° BX , as As ) ≤0. 1 mg/kg Stannum (at 11.5 ° BX , as Sn) ≤ 250 mg/kg F errum (at 11.5 ° BX , as Fe) ≤ 15 mg/kg Zi nc (at 11.5 ° BX , as Zn ) ≤ 5 mg/k g Pesticide Residue: M RL s for pesticides in accord ance with GB2763-2005. |
|
M icroorganism |
Total plate count ≤100 cfu/ml yeast & Mold < 10 cfu/ml Coliform ≤ 3 MPN/ 100 ml Pathogen N ot detect ed |
|
Pack age Storage Shipment |
Pack age : 275 kg net weight aseptic bag with plastic bag in steel drum , dry 22 MT/ 20' FCL . Storage Conditions : A t 0-5 ℃ . Shipment: At ambient temperature , pr otect from direct sun light and moisture. Shelf L ife: 18 months . |