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Contact SupplierPhysical, Chemical and Organoleptic Characteristics
T.S.S. | Min 9°Brix |
Acidity (% as Citric Acid) | 0.40-0.60% |
PH | <4.1 |
Consistency | ≤20cm/30secs at bostwick |
Specks Brown/10gms | 10 Max |
Specks Black/10gms | Nil |
Color | Orangish Red |
Taste | Characteristic of Red Papaya |
Flavour | Characteristic of Good Fruit |
Appearance | Homogenous |
Microbial Characteristics
TPC | 10 CFU/g |
Yeast Count | 10 CFU/g |
Mould Count | 10 CFU/g |
Coliforms | Nil |
Pathogen | Nil |
E.coli | Nil |