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. |