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Contact Supplier| (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 | |