Our Products
Our product range contains a wide range of Apple, Dragon Fruit, Orange, Fresh Onion and Sapota
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Round or slightly oval | ||
| Color | Red, green, yellow, or mixed depending on variety | ||
| Texture | Firm, smooth skin | ||
| Freshness | No soft spots, crisp | ||
| Weight | 150 - 250 | grams (average weight per apple) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.3 - 4.0 | pH units | |
| Total Soluble Solids | Nov-15 | Brix | |
| Acidity | 0.3 - 0.6 | % (as malic acid equivalent) | |
| Energy | 52 kcal | kcal | |
| Carbohydrates | 13.8 g | g | |
| - Sugars | 10.4 g | g | |
| Fiber | 2.4 g | g | |
| Protein | 0.3 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 4.6 mg | mg | |
| Vitamin A | 3 g | g | |
| Potassium | 107 mg | mg | |
| Calcium | 6 mg | mg | |
| Iron | 0.1 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Oval or pear-shaped | ||
| Color | Pink, red, or yellow, with green scales | ||
| Texture | Smooth, firm skin with scales | ||
| Freshness | Firm, no soft spots | ||
| Weight | 150 - 600 | grams (average weight per dragon fruit) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.5 - 6.5 | pH units | |
| Total Soluble Solids | Oct-15 | Brix | |
| Acidity | 0.2 - 0.6 | % (as citric acid equivalent) | |
| Energy | 50 kcal | kcal | |
| Carbohydrates | 11 g | g | |
| - Sugars | 9 g | g | |
| Fiber | 1.9 g | g | |
| Protein | 1.1 g | g | |
| Fat | 0.6 g | g | |
| Vitamin C | 9 mg | mg | |
| Vitamin B2 (Riboflavin) | 0.04 mg | mg | |
| Iron | 0.7 mg | mg | |
| Magnesium | 60 mg | mg | |
| Calcium | 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Round to oval | ||
| Color | Orange to deep orange | ||
| Texture | Smooth, thin skin | ||
| Freshness | Firm, no soft spots | ||
| Weight | 120 - 250 | grams (average weight per orange) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.0 - 4.0 | pH units | |
| Total Soluble Solids | 10-Dec | Brix | |
| Acidity | 0.5 - 1.0 | % (as citric acid equivalent) | |
| Energy | 47 kcal | kcal | |
| Carbohydrates | 11.8 g | g | |
| - Sugars | 9.4 g | g | |
| Fiber | 2.4 g | g | |
| Protein | 0.9 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 53.2 mg | mg | |
| Vitamin A | 11 g | g | |
| Potassium | 181 mg | mg | |
| Calcium | 40 mg | mg | |
| Iron | 0.1 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium fruits | ||
| Shape | Oval or round | ||
| Color | Brown to russet | ||
| Texture | Smooth, firm skin | ||
| Freshness | Firm, no soft spots | ||
| Weight | 100 - 300 | grams (average weight per sapota) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 6.0 - 7.0 | pH units | |
| Total Soluble Solids | 14 - 18 | Brix | |
| Acidity | 0.2 - 0.4 | % (as citric acid equivalent) | |
| Energy | 83 kcal | kcal | |
| Carbohydrates | 19.9 g | g | |
| - Sugars | 14.9 g | g | |
| Fiber | 5.3 g | g | |
| Protein | 0.4 g | g | |
| Fat | 1.1 g | g | |
| Vitamin C | 14.7 mg | mg | |
| Vitamin A | 60 IU | IU | |
| Potassium | 193 mg | mg | |
| Calcium | 21 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (Physical) | Ripe, firm, uniform color | ||
| Weight | 04-Oct | kg (average weight) | |
| Uniformity | Uniform shape and size | ||
| Freshness | Fresh appearance, crisp | ||
| Color | Bright red/pink flesh | ||
| Shape | Oval to round | ||
| Texture (Firmness) | Firm flesh, crisp | Texture analyzer (N) | |
| Size | 20 - 30 | cm (diameter) | |
| Stem Condition | Fresh, green | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.5 - 6.5 | pH units | |
| TSS (Total Soluble Solids) | 08-Dec | Brix | |
| Acidity | 0.03 - 0.06 | % (as citric acid equivalent) | |
| Energy | 30 kcal | kcal | |
| Carbohydrates | 8 g | g | |
| - Sugars | 6 g | g | |
| Fiber | 0.4 g | g | |
| Protein | 0.6 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 8 mg | mg | |
| Potassium | 112 mg | mg | |
| Calcium | 7 mg | mg | |
| Magnesium | 10 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 | ||
| Salmonella spp. | Absent in 25 g | ||
| Listeria spp. | Absent in 25 g | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (Physical) | Sweet aroma, slight give to touch | ||
| Weight | 800 - 1500 | grams (average weight per fruit) | |
| Uniformity | Uniform size and shape | ||
| Freshness | Firm texture | ||
| Color | Orange to yellow | ||
| Shape | Round or oval | ||
| Texture (Firmness) | Firm | Texture analyzer (N) | |
| Size | 15 - 20 | centimeters (diameter) | |
| Skin Condition | Netted, smooth, intact | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 6.0 - 6.5 | pH units | |
| TSS (Total Soluble Solids) | Oct-14 | Brix | |
| Acidity | 0.1 - 0.2 | % (as citric acid equivalent) | |
| Energy | 34 kcal | kcal | |
| Carbohydrates | 8.2 g | g | |
| - Sugars | 8.2 g | g | |
| Fiber | 0.9 g | g | |
| Protein | 0.8 g | g | |
| Fat | 0.2 g | g | |
| Vitamin A | 169 g (IU) | g (IU) | |
| Vitamin C | 36.7 mg | mg | |
| Potassium | 267 mg | mg | |
| Calcium | 9 mg | mg | |
| Iron | 0.2 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large fruits | ||
| Shape | Pear-shaped | ||
| Color | Green, yellow, or red | ||
| Texture | Smooth skin, slightly firm | ||
| Freshness | Firm, no soft spots | ||
| Weight | 150 - 300 | grams per pear (average weight) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.3 - 3.9 | pH units | |
| Total Soluble Solids | Oct-15 | Brix | |
| Acidity | 0.1 - 0.4 | % (as citric acid equivalent) | |
| Energy | 57 kcal | kcal | |
| Carbohydrates | 15.5 g | g | |
| - Sugars | 9.8 g | g | |
| Fiber | 3.1 g | g | |
| Protein | 0.4 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 4.3 mg | mg | |
| Vitamin K | 4.5 g | g | |
| Potassium | 119 mg | mg | |
| Calcium | 9 mg | mg | |
| Iron | 0.2 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Small to medium fruits | ||
| Shape | Round, with ridges | ||
| Color | Greenish-yellow | ||
| Texture | Smooth, firm skin | ||
| Freshness | Firm, no soft spots | ||
| Weight | 20 - 30 | grams per fruit (average weight) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 2.5 - 3.5 | pH units | |
| Total Soluble Solids | 06-Oct | Brix | |
| Acidity | 04-Jun | % (as citric acid equivalent) | |
| Energy | 44 kcal | kcal | |
| Carbohydrates | 10.2 g | g | |
| - Sugars | 4.4 g | g | |
| Fiber | 4.3 g | g | |
| Protein | 0.9 g | g | |
| Fat | 0.6 g | g | |
| Vitamin C | 600 mg | mg | |
| Vitamin A | 290 IU | IU | |
| Potassium | 198 mg | mg | |
| Calcium | 25 mg | mg | |
| Iron | 1.2 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (physical) | 4 | Scale 1-5 | |
| Weight | 500 | grams | |
| Uniformity | 95 | % | |
| Freshness | 8 | Scale 1-10 | |
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.012 | ppm | |
| pH | 6 | - | |
| TSS (Total Soluble Solids) | 2.5 | Brix | |
| Acidity | 0.6 | % (as citric acid) | |
| Energy | 35 | kcal/100g | |
| Protein | 2.5 | g/100g | |
| Carbohydrates | 7.8 | g/100g | |
| Fat (total) | 0.5 | g/100g | |
| Vitamin C | 20 | mg/100g | |
| Calcium | 25 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 1200 | CFU/g | |
| Yeast and mold count | 40 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Long, slightly curved | ||
| Color | Yellow to greenish-yellow, depending on ripeness | ||
| Texture | Firm, smooth skin | ||
| Freshness | No soft spots, firm texture | ||
| Weight | 100 - 200 | grams (average weight per banana) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 4.5 - 5.5 | pH units | |
| Total Soluble Solids | 20 - 25 | Brix | |
| Acidity | 0.1 - 0.3 | % (as citric acid equivalent) | |
| Energy | 89 kcal | kcal | |
| Carbohydrates | 22.8 g | g | |
| - Sugars | 12.2 g | g | |
| Fiber | 2.6 g | g | |
| Protein | 1.1 g | g | |
| Fat | 0.3 g | g | |
| Vitamin C | 8.7 mg | mg | |
| Vitamin B6 | 0.4 mg | mg | |
| Potassium | 358 mg | mg | |
| Magnesium | 27 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | 20 - 30 cm length | centimeters | |
| Shape | Cylindrical, long pods | ||
| Color | Green to greenish-brown | ||
| Texture | Smooth, slightly ridged | ||
| Freshness | Tender, no blemishes | ||
| Weight | 30 - 50 | grams (average weight per drumstick) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 6.0 - 7.0 | pH units | |
| Total Soluble Solids | 1.5 - 2.5 | % | |
| Acidity | 0.1 - 0.3 | % (as citric acid equivalent) | |
| Energy | 37 kcal | kcal | |
| Carbohydrates | 8.5 g | g | |
| - Sugars | 3.2 g | g | |
| Fiber | 3.2 g | g | |
| Protein | 2.1 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 120 mg | mg | |
| Vitamin A | 756 g | g | |
| Calcium | 30 mg | mg | |
| Iron | 0.7 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | 5 - 10 cm length | centimeters | |
| Shape | Cylindrical, tapering | ||
| Color | Green to dark green | ||
| Texture | Firm, smooth pods | ||
| Freshness | Tender, no blemishes | ||
| Weight | 20 - 30 | grams (average weight per okra) | |
| Uniformity | Generally uniform size | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.5 - 6.5 | pH units | |
| Total Soluble Solids | 01-Feb | % | |
| Acidity | 0.1 - 0.3 | % (as citric acid equivalent) | |
| Energy | 33 kcal | kcal | |
| Carbohydrates | 7.5 g | g | |
| - Sugars | 1.5 g | g | |
| Fiber | 3.2 g | g | |
| Protein | 2 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 23 mg | mg | |
| Vitamin K | 31.3 g | g | |
| Potassium | 299 mg | mg | |
| Calcium | 82 mg | mg | |
| Iron | 0.6 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Blocky, 3 or 4 lobes | ||
| Color | Green, red, yellow, orange, or purple depending on variety | ||
| Texture | Firm, smooth skin | ||
| Freshness | No soft spots, glossy | ||
| Weight | 150 - 250 | grams (average weight per bell pepper) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.0 - 6.0 | pH units | |
| Total Soluble Solids | 03-May | Brix | |
| Acidity | 0.1 - 0.2 | % (as citric acid equivalent) | |
| Energy | 20 kcal | kcal | |
| Carbohydrates | 4.6 g | g | |
| - Sugars | 2.4 g | g | |
| Fiber | 1.7 g | g | |
| Protein | 0.9 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 127.7 mg | mg | |
| Vitamin A | 1015 IU | IU | |
| Potassium | 175 mg | mg | |
| Calcium | 7 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large fruits | Visual assessment | |
| Shape | Long and narrow | Visual assessment | |
| Color | Dark green to greenish-yellow | Visual assessment | |
| Texture | Rough, bumpy surface | Visual and tactile assessment | |
| Freshness | Firm, no soft spots | Visual and tactile assessment | |
| Weight | 100 - 300 | grams per bitter gourd (average weight) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.5 - 6.5 | pH units | |
| Total Soluble Solids | 01-Feb | Brix | |
| Acidity | 0.1 - 0.4 | % (as citric acid equivalent) | |
| Energy | 17 kcal | kcal | |
| Carbohydrates | 3.7 g | g | |
| - Sugars | 0.3 g | g | |
| Fiber | 2.8 g | g | |
| Protein | 1 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 84 mg | mg | |
| Vitamin A | 471 IU | IU | |
| Potassium | 319 mg | mg | |
| Calcium | 19 mg | mg | |
| Iron | 0.4 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (Physical) | Firm, smooth skin | ||
| Weight | 50 - 150 | grams (average weight) | |
| Uniformity | Uniform size and shape | ||
| Freshness | Firm texture, no soft spots | ||
| Color | Bright orange | ||
| Shape | Cylindrical, tapering | ||
| Texture (Firmness) | Firm | Texture analyzer (N) | |
| Size | 15 - 25 | centimeters (length) | |
| Skin Condition | Smooth, intact | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.8 - 6.5 | pH units | |
| TSS (Total Soluble Solids) | 04-Jun | Brix | |
| Acidity | 0.03 - 0.05 | % (as citric acid equivalent) | |
| Energy | 41 kcal | kcal | |
| Carbohydrates | 9.6 g | g | |
| - Sugars | 4.7 g | g | |
| Fiber | 2.8 g | g | |
| Protein | 0.9 g | g | |
| Fat | 0.2 g | g | |
| Vitamin A | 835 g (IU) | g (IU) | |
| Vitamin C | 7 mg | mg | |
| Potassium | 320 mg | mg | |
| Calcium | 33 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (Physical) | Firm, glossy skin | ||
| Weight | 100 - 300 | grams (average weight) | |
| Uniformity | Uniform size and shape | ||
| Freshness | Firm texture, no soft spots | ||
| Color | Dark purple or black | ||
| Shape | Oval or elongated | ||
| Texture (Firmness) | Firm | Texture analyzer (N) | |
| Size | Oct-20 | centimeters (length) | |
| Skin Condition | Smooth, intact | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.5 - 6.5 | pH units | |
| TSS (Total Soluble Solids) | 01-Feb | Brix | |
| Acidity | 0.02 - 0.04 | % (as citric acid equivalent) | |
| Energy | 25 kcal | kcal | |
| Carbohydrates | 5.9 g | g | |
| - Sugars | 3.5 g | g | |
| Fiber | 3 g | g | |
| Protein | 1 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 2.2 mg | mg | |
| Potassium | 230 mg | mg | |
| Calcium | 9 mg | mg | |
| Iron | 0.2 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 | ||
Additional Information:
Delivery Time : 10 Days
| (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 | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Varies by variety, typically 2-10 cm diameter | centimeters | |
| Shape | Cap is convex to flat, stem is cylindrical | ||
| Color | Cap: White, brown, or other hues; Stem: White to light brown | ||
| Texture | Firm, smooth cap and stem | ||
| Freshness | Firm, no discoloration or sliminess | ||
| Weight | 50 - 200 | grams (average weight per mushroom) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 6.0 - 6.5 | pH units | |
| Total Soluble Solids | 01-Feb | % | |
| Acidity | 0.1 - 0.3 | % (as citric acid equivalent) | |
| Energy | 22 kcal | kcal | |
| Carbohydrates | 3.3 g | g | |
| - Sugars | 1.7 g | g | |
| Fiber | 1 g | g | |
| Protein | 2.5 g | g | |
| Fat | 0.3 g | g | |
| Vitamin D | 0.1 g | g | |
| Vitamin B12 | 0.3 g | g | |
| Potassium | 318 mg | mg | |
| Phosphorus | 120 mg | mg | |
| Iron | 0.5 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (physical) | 4 | Scale 1-5 | |
| Weight | 200 | grams | |
| Uniformity | 95 | % | |
| Freshness | 8 | Scale 1-10 | |
| Color | Green | Visual | |
| Shape | Cylindrical | Visual | |
| Skin Condition | Smooth | Visual | |
| Texture (Firmness) | Firm | Visual/Touch | |
| Size | Medium | Visual | |
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.006 | ppm | |
| pH | 5.8 | - | |
| TSS (Total Soluble Solids) | 0.8 | Brix | |
| Acidity | 0.3 | % (as citric acid) | |
| Energy | 16 | kcal/100g | |
| Protein | 0.6 | g/100g | |
| Carbohydrates | 3.6 | g/100g | |
| Fat (total) | 0.2 | g/100g | |
| Vitamin C | 2.8 | mg/100g | |
| Calcium | 16 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 500 | CFU/g | |
| Yeast and mold count | 15 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Small | Visual | |
| Shape | Round | Visual | |
| Color | Green | Visual | |
| Texture | Firm | Visual/Touch | |
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.002 | ppm | |
| pH | 6 | - | |
| TSS (Total Soluble Solids) | 2 | Brix | |
| Acidity | 0.2 | % (as citric acid) | |
| Energy | 80 | kcal/100g | |
| Protein | 5 | g/100g | |
| Carbohydrates | 14 | g/100g | |
| Fat (total) | 0.5 | g/100g | |
| Fiber | 5 | g/100g | |
| Vitamin C | 20 | mg/100g | |
| Calcium | 25 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 100 | CFU/g | |
| Yeast and mold count | 10 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | 5 - 7 cm diameter | centimeters | |
| Shape | Spherical or oblong | ||
| Color | Bright red or white | ||
| Texture | Firm | ||
| Skin Condition | Smooth, intact | ||
| Freshness | Crisp | ||
| Weight | 100 - 150 | grams (average weight per radish) | |
| Uniformity | Uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.5 - 6.5 | pH units | |
| TSS (Total Soluble Solids) | 0.5 - 1.0 | % | |
| Acidity | 0.05 - 0.10 | % (as citric acid equivalent) | |
| Energy | 16 kcal | kcal | |
| Carbohydrates | 3.4 g | g | |
| - Sugars | 1.9 g | g | |
| Fiber | 1.6 g | g | |
| Protein | 0.7 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 14.8 mg | mg | |
| Vitamin K | 1.3 g | g | |
| Potassium | 233 mg | mg | |
| Calcium | 25 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Oval or elongated | ||
| Color | Yellow to bright yellow | ||
| Texture | Smooth, firm skin | ||
| Freshness | No soft spots, firm | ||
| Weight | 80 - 120 | grams (average weight per lemon) | |
| Uniformity | Generally uniform size | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 2.2 - 2.4 | pH units | |
| TSS (Total Soluble Solids) | 02-Mar | % | |
| Acidity (as citric acid) | 4.5 - 6.0 | % | |
| Energy | 29 kcal | kcal | |
| Carbohydrates | 9.3 g | g | |
| - Sugars | 2.5 g | g | |
| Fiber | 2.8 g | g | |
| Protein | 1.1 g | g | |
| Fat | 0.3 g | g | |
| Vitamin C | 53 mg | mg | |
| Vitamin B6 | 0.1 mg | mg | |
| Potassium | 138 mg | mg | |
| Calcium | 26 mg | mg | |
| Iron | 0.6 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large heads | ||
| Shape | Round or oval | ||
| Color | Green to greenish-white | ||
| Texture | Firm, dense leaves | ||
| Freshness | Crisp, no wilting or browning | ||
| Weight | 0.5 - 2 | kilograms (average weight per cabbage head) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 6.0 - 7.0 | pH units | |
| Total Soluble Solids | 0.5 - 1.5 | % | |
| Acidity | 0.1 - 0.3 | % (as citric acid equivalent) | |
| Energy | 25 kcal | kcal | |
| Carbohydrates | 5.8 g | g | |
| - Sugars | 3 g | g | |
| Fiber | 2.5 g | g | |
| Protein | 1.3 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 36.6 mg | mg | |
| Vitamin K | 76 g | g | |
| Potassium | 170 mg | mg | |
| Calcium | 40 mg | mg | |
| Iron | 0.5 mg | mg | |
| 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 | Presence/absence | |
| Salmonella spp. | Absent in 25 g | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (physical) | 4 | Scale 1-5 | |
| Weight | 300 | grams | |
| Uniformity | 90 | % | |
| Freshness | 8 | Scale 1-10 | |
| Skin condition | Smooth | Visual | |
| Firmness | 7.5 | N | |
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.01 | ppm | |
| pH | 5 | - | |
| TSS (Total Soluble Solids) | 3.5 | Brix | |
| Acidity | 0.6 | % (as citric acid) | |
| Energy | 120 | kcal/100g | |
| Protein | 2 | g/100g | |
| Carbohydrates | 27.5 | g/100g | |
| Fat (total) | 0.2 | g/100g | |
| Vitamin C | 17 | mg/100g | |
| Calcium | 10 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 500 | CFU/g | |
| Yeast and mold count | 20 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | 5 - 10 cm diameter | centimeters | |
| Shape | Oval or round | ||
| Color | Smooth skin, light to medium brown | ||
| Texture | Firm | ||
| Skin Condition | Smooth, intact | ||
| Freshness | Firm flesh, no sprouting | ||
| Weight | 100 - 300 | grams (average weight per potato) | |
| Uniformity | Uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 4.5 - 5.5 | pH units | |
| Dry Matter Content | 18 - 22 | % | |
| Reducing Sugars | < 0.5 | % | |
| Energy | 77 kcal | kcal | |
| Carbohydrates | 17.5 g | g | |
| - Sugars | 0.8 g | g | |
| Fiber | 2.2 g | g | |
| Protein | 2 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 19.7 mg | mg | |
| Potassium | 429 mg | mg | |
| Calcium | 12 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (physical) | 4 | Scale 1-5 | |
| Weight | 300 | grams | |
| Uniformity | 95 | % | |
| Freshness | 8 | Scale 1-10 | |
| Color | Green | Visual | |
| Shape | Floret | Visual | |
| Texture (Firmness) | Firm | Visual/Touch | |
| Size | Medium | Visual | |
| Stem Condition | Fresh | Visual | |
| Leaf Condition | Healthy | Visual | |
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.008 | ppm | |
| pH | 6.2 | - | |
| TSS (Total Soluble Solids) | 1.8 | Brix | |
| Acidity | 0.5 | % (as citric acid) | |
| Energy | 34 | kcal/100g | |
| Protein | 2.8 | g/100g | |
| Carbohydrates | 6.6 | g/100g | |
| Fat (total) | 0.4 | g/100g | |
| Vitamin C | 89 | mg/100g | |
| Calcium | 47 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 800 | CFU/g | |
| Yeast and mold count | 30 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Small to medium fruits | ||
| Shape | Oval to round | ||
| Color | Reddish-pink to reddish-brown | ||
| Texture | Rough, bumpy skin | ||
| Freshness | Firm, no soft spots | ||
| Weight | Oct-20 | grams per fruit (average weight) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.0 - 5.5 | pH units | |
| Total Soluble Solids | 15 - 18 | Brix | |
| Acidity | 0.3 - 0.6 | % (as citric acid equivalent) | |
| Energy | 66 kcal | kcal | |
| Carbohydrates | 16.5 g | g | |
| - Sugars | 15.2 g | g | |
| Fiber | 1.3 g | g | |
| Protein | 0.8 g | g | |
| Fat | 0.4 g | g | |
| Vitamin C | 71.5 mg | mg | |
| Vitamin B6 | 0.1 mg | mg | |
| Potassium | 171 mg | mg | |
| Calcium | 5 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (physical) | 4 | Scale 1-5 | |
| Weight | 150 | grams | |
| Uniformity | 95 | % | |
| Freshness | 8 | Scale 1-10 | |
| Color | Red | Visual | |
| Shape | Bell | Visual | |
| Texture (Firmness) | Firm | Visual/Touch | |
| Size | Large | Visual | |
| Stem Condition | Fresh | Visual | |
| Skin Condition | Smooth | Visual | |
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.005 | ppm | |
| pH | 5.5 | - | |
| TSS (Total Soluble Solids) | 3 | Brix | |
| Acidity | 0.6 | % (as citric acid) | |
| Energy | 27 | kcal/100g | |
| Protein | 1 | g/100g | |
| Carbohydrates | 6 | g/100g | |
| Fat (total) | 0.3 | g/100g | |
| Vitamin C | 80 | mg/100g | |
| Calcium | 10 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 600 | CFU/g | |
| Yeast and mold count | 25 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (physical) | 4 | Scale 1-5 | |
| Weight | 600 | grams | |
| Uniformity | 90 | % | |
| Freshness | 8 | Scale 1-10 | |
| Color | White | Visual | |
| Texture (Firmness) | Firm | Visual/Touch | |
| Size | Medium | Visual | |
| Leaf Condition | Fresh | Visual | |
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.007 | ppm | |
| pH | 6 | - | |
| TSS (Total Soluble Solids) | 1.5 | Brix | |
| Acidity | 0.4 | % (as citric acid) | |
| Energy | 25 | kcal/100g | |
| Protein | 1.9 | g/100g | |
| Carbohydrates | 4.9 | g/100g | |
| Fat (total) | 0.3 | g/100g | |
| Vitamin C | 48 | mg/100g | |
| Calcium | 22 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 700 | CFU/g | |
| Yeast and mold count | 20 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | 15 - 30 cm diameter | centimeters | |
| Shape | Round or oblong | ||
| Color | Orange or yellow | ||
| Texture | Firm | ||
| Skin Condition | Smooth, intact | ||
| Freshness | Firm flesh | ||
| Weight | 2 - 5 kg | kilograms (average weight per pumpkin) | |
| Uniformity | Uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.0 - 6.5 | pH units | |
| TSS (Total Soluble Solids) | 03-Jun | % | |
| Acidity | 0.1 - 0.3 | % (as citric acid equivalent) | |
| Energy | 26 kcal | kcal | |
| Carbohydrates | 6.5 g | g | |
| - Sugars | 2.8 g | g | |
| Fiber | 0.5 g | g | |
| Protein | 1 g | g | |
| Fat | 0.1 g | g | |
| Vitamin A | 4265 IU | IU | |
| Vitamin C | 9 mg | mg | |
| Potassium | 340 mg | mg | |
| Calcium | 21 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Oval or cylindrical | ||
| Color | Yellow to golden yellow | ||
| Texture | Firm, prickly skin | ||
| Freshness | No soft spots, aromatic | ||
| Weight | 01-Mar | kilograms (average weight per pineapple) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.2 - 4.0 | pH units | |
| Total Soluble Solids | Dec-18 | Brix | |
| Acidity | 0.4 - 0.6 | % (as citric acid equivalent) | |
| Energy | 50 kcal | kcal | |
| Carbohydrates | 13.1 g | g | |
| - Sugars | 9.9 g | g | |
| Fiber | 1.4 g | g | |
| Protein | 0.5 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 47.8 mg | mg | |
| Vitamin A | 3 g | g | |
| Potassium | 109 mg | mg | |
| Calcium | 13 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Large fruits | ||
| Shape | Oval or oblong | ||
| Color | Green to yellowish-brown | ||
| Texture | Bumpy, spiky outer surface | ||
| Freshness | Firm, no soft spots | ||
| Weight | Mar-30 | kg (average weight per jackfruit) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.0 - 6.5 | pH units | |
| Total Soluble Solids | 15 - 25 | Brix | |
| Acidity | 0.2 - 0.5 | % (as citric acid equivalent) | |
| Energy | 94 kcal | kcal | |
| Carbohydrates | 23.2 g | g | |
| - Sugars | 19.1 g | g | |
| Fiber | 1.5 g | g | |
| Protein | 1.7 g | g | |
| Fat | 0.3 g | g | |
| Vitamin C | 13.8 mg | mg | |
| Vitamin A | 2 IU | IU | |
| Potassium | 303 mg | mg | |
| Calcium | 24 mg | mg | |
| Iron | 0.2 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Small to medium berries | ||
| Shape | Conical or heart-shaped | ||
| Color | Bright red, glossy | ||
| Texture | Firm, plump berries | ||
| Freshness | No soft spots, fragrant | ||
| Weight | Oct-30 | grams per berry (average weight) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.0 - 3.5 | pH units | |
| Total Soluble Solids | 07-Dec | Brix | |
| Acidity | 0.5 - 0.8 | % (as citric acid equivalent) | |
| Energy | 32 kcal | kcal | |
| Carbohydrates | 7.7 g | g | |
| - Sugars | 4.9 g | g | |
| Fiber | 2 g | g | |
| Protein | 0.7 g | g | |
| Fat | 0.3 g | g | |
| Vitamin C | 58.8 mg | mg | |
| Vitamin A | 1 IU | IU | |
| Potassium | 153 mg | mg | |
| Calcium | 16 mg | mg | |
| Iron | 0.4 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Oval or kidney-shaped | ||
| Color | Green, yellow, orange, or red depending on variety | ||
| Texture | Smooth, firm skin | ||
| Freshness | No soft spots, fragrant | ||
| Weight | 150 - 400 | grams (average weight per mango) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.5 - 4.5 | pH units | |
| Total Soluble Solids | 14 - 22 | Brix | |
| Acidity | 0.3 - 0.8 | % (as citric acid equivalent) | |
| Energy | 60 kcal | kcal | |
| Carbohydrates | 15 g | g | |
| - Sugars | 14 g | g | |
| Fiber | 1.6 g | g | |
| Protein | 0.8 g | g | |
| Fat | 0.4 g | g | |
| Vitamin C | 36.4 mg | mg | |
| Vitamin A | 54 g | g | |
| Potassium | 168 mg | mg | |
| Calcium | 11 mg | mg | |
| Iron | 0.1 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (Physical) | Tender, vibrant color | ||
| Weight | 50 - 80 | grams (average weight) | |
| Uniformity | Uniform size and shape | ||
| Freshness | Crisp, firm | ||
| Color | Green or yellow | ||
| Shape | Straight, uniform | ||
| Texture (Firmness) | Firm | Texture analyzer (N) | |
| Size | Oct-15 | centimeters (length) | |
| Pod Condition | Fresh, without blemishes | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.8 - 6.4 | pH units | |
| TSS (Total Soluble Solids) | 01-Feb | Brix | |
| Acidity | 0.02 - 0.05 | % (as citric acid equivalent) | |
| Energy | 31 kcal | kcal | |
| Carbohydrates | 7 g | g | |
| - Sugars | 3 g | g | |
| Fiber | 3 g | g | |
| Protein | 2 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 12 mg | mg | |
| Potassium | 211 mg | mg | |
| Calcium | 37 mg | mg | |
| Iron | 1 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 | Presence/absence | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Small | ||
| Shape | Round | ||
| Color | Red | ||
| Texture | Firm | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide residues | 0.001 | ppm | |
| pH | 3.5 | - | |
| TSS (Total Soluble Solids) | 8 | Brix | |
| Acidity | 0.5 | % (as citric acid) | |
| Energy | 52 | kcal/100g | |
| Protein | 1.2 | g/100g | |
| Carbohydrates | 12.3 | g/100g | |
| Fat (total) | 0.7 | g/100g | |
| Fiber | 6.5 | g/100g | |
| Vitamin C | 26 | mg/100g | |
| Calcium | 25 | mg/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total plate count | 100 | CFU/g | |
| Yeast and mold count | 10 | CFU/g | |
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large fruits | ||
| Shape | Oval or pear-shaped | ||
| Color | Yellow to orange-red | ||
| Texture | Smooth, firm skin | ||
| Freshness | Firm, no soft spots | ||
| Weight | 500 - 1500 | grams (average weight per papaya) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 4.0 - 5.5 | pH units | |
| Total Soluble Solids | 08-Dec | Brix | |
| Acidity | 0.1 - 0.6 | % (as citric acid equivalent) | |
| Energy | 43 kcal | kcal | |
| Carbohydrates | 10.8 g | g | |
| - Sugars | 7.8 g | g | |
| Fiber | 1.7 g | g | |
| Protein | 0.5 g | g | |
| Fat | 0.3 g | g | |
| Vitamin C | 60.9 mg | mg | |
| Vitamin A | 950 IU | IU | |
| Potassium | 257 mg | mg | |
| Calcium | 20 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (Physical) | Firm, smooth skin | ||
| Weight | 500 - 1500 | grams (average weight) | |
| Uniformity | Uniform size | ||
| Freshness | Firm texture, no soft spots | ||
| Color | Light green | ||
| Shape | Cylindrical, uniform | ||
| Texture (Firmness) | Firm | Texture analyzer (N) | |
| Size | 20 - 40 | centimeters (length) | |
| Skin Condition | Smooth, intact | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 6.0 - 6.8 | pH units | |
| TSS (Total Soluble Solids) | 01-Feb | Brix | |
| Acidity | 0.02 - 0.05 | % (as citric acid equivalent) | |
| Energy | 15 kcal | kcal | |
| Carbohydrates | 3.6 g | g | |
| - Sugars | 1.2 g | g | |
| Fiber | 0.5 g | g | |
| Protein | 0.6 g | g | |
| Fat | 0.1 g | g | |
| Vitamin C | 8 mg | mg | |
| Potassium | 170 mg | mg | |
| Calcium | 10 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Small to medium berries | ||
| Shape | Round or oval berries | ||
| Color | Green, red, purple, or black depending on variety | ||
| Texture | Firm, smooth skin | ||
| Freshness | Firm, plump berries | ||
| Weight | 150 - 300 | grams per bunch (average weight) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.0 - 4.0 | pH units | |
| Total Soluble Solids | 15 - 22 | Brix | |
| Acidity | 0.5 - 0.8 | % (as tartaric acid equivalent) | |
| Energy | 69 kcal | kcal | |
| Carbohydrates | 18.1 g | g | |
| - Sugars | 16.3 g | g | |
| Fiber | 0.9 g | g | |
| Protein | 0.7 g | g | |
| Fat | 0.2 g | g | |
| Vitamin C | 3.2 mg | mg | |
| Vitamin K | 14.6 g | g | |
| Potassium | 191 mg | mg | |
| Calcium | 10 mg | mg | |
| Iron | 0.4 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Medium to large | ||
| Shape | Round to oval | ||
| Color | Deep red to reddish-brown | ||
| Texture | Firm, leathery skin | ||
| Freshness | No soft spots, heavy for size | ||
| Weight | 200 - 500 | grams (average weight per pomegranate) | |
| Uniformity | Generally uniform size and shape | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.0 - 4.0 | pH units | |
| Total Soluble Solids | 13 - 17 | Brix | |
| Acidity | 0.15 - 0.35 | % (as citric acid equivalent) | |
| Energy | 83 kcal | kcal | |
| Carbohydrates | 18.7 g | g | |
| - Sugars | 13.7 g | g | |
| Fiber | 4 g | g | |
| Protein | 1.7 g | g | |
| Fat | 1.2 g | g | |
| Vitamin C | 10.2 mg | mg | |
| Vitamin K | 16.4 g | g | |
| Potassium | 236 mg | mg | |
| Calcium | 10 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Ripeness (Physical) | Soft to touch, aromatic | ||
| Weight | 200 - 400 | grams (average weight) | |
| Uniformity | Uniform size and shape | ||
| Freshness | Firm texture, no soft spots | ||
| Color | Pink to reddish | ||
| Shape | Round or slightly 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 | 3.5 - 4.5 | pH units | |
| TSS (Total Soluble Solids) | Oct-16 | Brix | |
| Acidity | 0.5 - 0.7 | % (as citric acid equivalent) | |
| Energy | 68 kcal | kcal | |
| Carbohydrates | 14.3 g | g | |
| - Sugars | 8.9 g | g | |
| Fiber | 5.4 g | g | |
| Protein | 2.6 g | g | |
| Fat | 0.9 g | g | |
| Vitamin C | 228 mg | mg | |
| Potassium | 417 mg | mg | |
| Calcium | 18 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | 3 - 5 cm diameter | centimeters | |
| Shape | Round or pear-shaped | ||
| Color | Purple to greenish-brown | ||
| Texture | Soft, yielding | ||
| Skin Condition | Smooth, intact | ||
| Freshness | Soft, not overly wrinkled | ||
| Weight | 30 - 50 | grams (average weight per fig) | |
| Uniformity | Generally uniform | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 5.3 - 6.5 | pH units | |
| TSS (Total Soluble Solids) | 16 - 22 | Brix | |
| Acidity | 0.15 - 0.30 | % (as citric acid equivalent) | |
| Energy | 74 kcal | kcal | |
| Carbohydrates | 19 g | g | |
| - Sugars | 16 g | g | |
| Fiber | 2.9 g | g | |
| Protein | 0.8 g | g | |
| Fat | 0.3 g | g | |
| Vitamin A | 142 IU | IU | |
| Vitamin C | 2 mg | mg | |
| Potassium | 232 mg | mg | |
| Calcium | 35 mg | mg | |
| Iron | 0.4 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 | ||
Additional Information:
Delivery Time : 10 Days
| (A) PHYSICAL PARAMETERS: | |||
| Size | Small, uniform | ||
| Color | Blue to dark purple | ||
| Texture | Firm, plump | ||
| Skin Condition | Smooth, intact | ||
| Freshness | Firm, not shriveled | ||
| Weight | 01-Feb | grams (average weight per berry) | |
| Uniformity | Generally uniform size | ||
| (B) CHEMICAL PARAMETERS: | |||
| Pesticide Residues | Below detectable levels | mg/kg | |
| pH | 3.2 - 3.8 | pH units | |
| TSS (Total Soluble Solids) | 08-Dec | Brix | |
| Acidity | 0.3 - 0.6 | % (as citric acid equivalent) | |
| Energy | 57 kcal | kcal | |
| Carbohydrates | 14.5 g | g | |
| - Sugars | 10 g | g | |
| Fiber | 2.4 g | g | |
| Protein | 0.7 g | g | |
| Fat | 0.3 g | g | |
| Vitamin C | 9.7 mg | mg | |
| Vitamin K | 19.3 g | g | |
| Potassium | 77 mg | mg | |
| Calcium | 6 mg | mg | |
| Iron | 0.3 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 | ||
Additional Information:
Delivery Time : 10 Days
Mr. Mayank Gupta (Easyproc Solutions Pvt Ltd)
D-15/219, Rohini Sector 16, Delhi - 110089
https://www.naturebiteagro.co.in
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