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Member Since 11 Years
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| Attribute | Alphonso Mango | Totapuri Mango |
|---|---|---|
| Appearance | Uniform, homogeneous, smooth, free from fibres and any foreign matter | Uniform, homogeneous, smooth, free from fibers and any foreign matter |
| Aroma and Flavor | Prominent aroma of natural ripe Alphonso Mangoes, free from any fermented & off-flavor, and scorched or caramelised flavor. | Prominent aroma of natural ripe Totapuri Mango, free from any fermented & off flavor and scorched or caramelised flavor. |
| Taste | Typical sweet acidic taste of natural ripe Alphonso Mango. | Typical sweet and sour acidic taste of natural ripe Totapuri Mango. |
| Color | Golden yellow | Bright Yellow, Green |
| Physical Characteristics | Brix @ 20ºC: 16º Min Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W) pH @ 20ºC: 3.60 to 4.20 Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick) Black Specks: Brown Specks: < 5 no per 10 gms. | Brix @ 20ºC: 14º Min Acidity: 0.45 to 0.70 (As % anhydrous citric acid W/W) pH @ 20ºC: 3.60 to 4.20 Consistency@ 20° C: 7 – 12 cm / 30 Sec (Bostwick) Black Specks: < 3 no per 10 gms Brown Specks: < 5 no per 10 Gms |
| Microbiological Standards: | otal Plate Count : <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram "Commercially sterile", free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. | Total Plate Count: <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram "Commercially sterile", free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. |
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Narimedu, Madurai, Tamil Nadu 
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