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Contact Supplier| (A) PHYSICAL PARAMETERS: | Â | ||
| Â | Size | Small to medium fruits | Â |
| Â | Shape | Oval to round | Â |
| Â | Color | Reddish-pink to reddish-brown | Â |
| Â | Texture | Rough, bumpy skin | Â |
| Â | Freshness | Firm, no soft spots | Â |
| Â | Weight | Oct-20 | grams per fruit (average weight) |
| Â | Uniformity | Generally uniform size and shape | Â |
| (B) CHEMICAL PARAMETERS: | Â | ||
| Â | Pesticide Residues | Below detectable levels | mg/kg |
| Â | pH | 5.0 - 5.5 | pH units |
|  | Total Soluble Solids | 15 - 18 | °Brix |
| Â | Acidity | 0.3 - 0.6 | % (as citric acid equivalent) |
| Â | Energy | 66 kcal | kcal |
| Â | Carbohydrates | 16.5 g | g |
| Â | - Sugars | 15.2 g | g |
| Â | Fiber | 1.3 g | g |
| Â | Protein | 0.8 g | g |
| Â | Fat | 0.4 g | g |
| Â | Vitamin C | 71.5 mg | mg |
| Â | Vitamin B6 | 0.1 mg | mg |
| Â | Potassium | 171 mg | mg |
| Â | Calcium | 5 mg | mg |
| Â | Iron | 0.3 mg | mg |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Â | Total Plate Count (TPC) | < 10,000 CFU/g | CFU/g |
| Â | Yeast and Mold Count | < 1,000 CFU/g | CFU/g |
| Â | E. coli | Absent in 25 g | Â |