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Contact Supplier| (A) PHYSICAL PARAMETERS: | Â | ||
| Â | Ripeness (physical) | 4 | Scale 1-5 |
| Â | Weight | 200 | grams |
| Â | Uniformity | 95 | % |
| Â | Freshness | 8 | Scale 1-10 |
| Â | Color | Green | Visual |
| Â | Shape | Cylindrical | Visual |
| Â | Skin Condition | Smooth | Visual |
| Â | Texture (Firmness) | Firm | Visual/Touch |
| Â | Size | Medium | Visual |
| (B) CHEMICAL PARAMETERS: | Â | ||
| Â | Pesticide residues | 0.006 | ppm |
| Â | pH | 5.8 | - |
| Â | TSS (Total Soluble Solids) | 0.8 | Brix |
| Â | Acidity | 0.3 | % (as citric acid) |
| Â | Energy | 16 | kcal/100g |
| Â | Protein | 0.6 | g/100g |
| Â | Carbohydrates | 3.6 | g/100g |
| Â | Fat (total) | 0.2 | g/100g |
| Â | Vitamin C | 2.8 | mg/100g |
| Â | Calcium | 16 | mg/100g |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Â | Total plate count | 500 | CFU/g |
| Â | Yeast and mold count | 15 | CFU/g |