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Contact Supplier(A) PHYSICAL PARAMETERS: | |||
Ripeness (Physical) | Firm, smooth skin | ||
Weight | 150 - 300 | grams (average weight) | |
Uniformity | Uniform size | ||
Freshness | Firm texture, no soft spots | ||
Color | Deep red or golden | ||
Shape | Round to oval | ||
Texture (Firmness) | Firm | Texture analyzer (N) | |
Size | 05-Oct | centimeters (diameter) | |
Skin Condition | Smooth, intact | ||
(B) CHEMICAL PARAMETERS: | |||
Pesticide Residues | Below detectable levels | mg/kg | |
pH | 6.0 - 7.0 | pH units | |
TSS (Total Soluble Solids) | 07-Oct | Brix | |
Acidity | 0.02 - 0.04 | % (as citric acid equivalent) | |
Energy | 43 kcal | kcal | |
Carbohydrates | 10 g | g | |
- Sugars | 7 g | g | |
Fiber | 2 g | g | |
Protein | 2 g | g | |
Fat | 0.2 g | g | |
Vitamin C | 4.9 mg | mg | |
Potassium | 325 mg | mg | |
Calcium | 16 mg | mg | |
Iron | 0.8 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 |