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Contact Supplier(A) PHYSICAL PARAMETERS: | |||
Ripeness (physical) | 4 | Scale 1-5 | |
Weight | 200 | grams | |
Uniformity | 95 | % | |
Freshness | 8 | Scale 1-10 | |
Leaf condition | Firm | Visual | |
Stem condition | Tender | Visual | |
(B) CHEMICAL PARAMETERS: | |||
Pesticide residues | 0.01 | ppm | |
pH | 6.5 | - | |
TSS (Total Soluble Solids) | 1.5 | Brix | |
Acidity | 0.5 | % (as citric acid) | |
Energy | 23 | kcal/100g | |
Protein | 2.9 | g/100g | |
Carbohydrates | 3.6 | g/100g | |
Fat (total) | 0.4 | g/100g | |
Vitamin C | 28 | mg/100g | |
Iron | 2.7 | mg/100g | |
(C) MICROBIOLOGICAL ANALYSIS: | |||
Total plate count | 1000 | CFU/g | |
Yeast and mold count | 20 | CFU/g |