| ≥1 piece |
1.Products name :preserved mango, preserved food
2. Size :Slices
3. Produced from Natural fruit
4. Best Quality
Specification —— Dried Mango
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Production Code : XXX |
Execution Standard : Q/GXY0005S-2010 |
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Organoleptic Attribute |
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Color |
Light Yellow to Orange Red |
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Texture |
Shape United |
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Taste and Flavor |
Typical Flavor of Mango , No Abnormal Taste |
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Foreign Material |
No Extraneous Impurity |
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Physical and Chemical indexes |
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Brix ( O BX ) |
≤ 85.0 |
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Moisture Content(%) |
≤ 35.0 |
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Microorganism |
|
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Total plate count (CFU/g) |
≤ 1000 |
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Coliform (MPN/100g) |
≤ 30 |
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Yeast (CFU/g) |
≤ 50 |
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Pathogenic Bacterium |
Non Detected |
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Packaging |
|
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Packed Size |
According to Customer Required |
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Packed Material |
Food Grade PE Bag +Carton |
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Storage and Transportation |
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Storage condition |
15~20 °C |
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Transportation Requirement |
Ambient |
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Shelf life |
12months between 15 ~ 20 °C |
Nutrition Facts (Per 100g)
|
Test item |
Testing Method |
Test result |
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Energy |
GB 13432-2004 |
1530KJ/100g |
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Carbohydrate |
GB 13432-2004 |
88.26g/100g |
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Protein |
GB 5009.5-2010 |
1.3g/100g |
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Fat |
GB/T5009.6-2003 |
0.2g/100g |
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Water |
GB 5009.3-2010 |
8.4% |
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Ash content |
GB 50094.4-2010 |
0.64% |
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Dietary Fibre |
GB/T5009.10-2003 |
1.2g/100g |
|
Sodium(Na) |
GB/T5009.91-2003 |
1260mg/kg |