ORGANOLEPTIC PARAMETERS | |
Flavor | Characteristic of red/Yellow papaya smell |
Color | Clean uniform pink /Yellow |
Taste | Typical of semi-ripe papaya |
CHEMICAL PARAMETERS | |
Ingredients | Red/Yellow Papaya |
Brix | Min. 7- 9 deg. |
Acidity | 0.5 to 0.7% |
Additives | None |
Sample size | 500 gm |
PHYSICAL PARAMETERS | |
Criteria | Tolerance |
Peel/soft seed portions | |
Rotten/Mouldy fruit | Nil |
Other foreign bodies | Nil |
Clumps | Not more than 3 pieces welded together. |
MICROBIOLOGICAL STANDARDS | |
Listeria | Absent in 25 gm. |
Salmonella | Absent in 25 gm |
Packing | As per customer’s requirements in food grade packing material |
Shelf-Life | 18 month from the date of mfg |
Storage | At -18° C or below |
Delivery | In a refrigerated container. The delivery vehicle must be in a clean & well maintained condition |
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