| PHYSICAL & CHEMICAL |
| Refractometric Brix @ 20 Deg Cel |
Min 9 Brix |
| Acidity As % Anhyd. Citric Acid |
0.45-0.60% |
| pH As Natural |
3.75-4.0 |
| Consistency – Bostwick |
8 – 12 cms/30 secs |
| Brix – Acid Ratio |
50-66 |
| Specific Gravity |
1.032 |
| Black Specks / 10 gm |
<3 |
| Brown Specks / 10 gm |
<5 |
| MICROBIOLOGICAL |
| Total Plate Count cfu/ gm |
<10 |
| Yeast & Mould Count cfu / gm |
<10 |
| Coliform Count cfu / gm |
Absent |
| Pathogens cfu / gm |
Absent |
| ORGANOLEPTIC |
| Colour |
Red,Orangish yellow, Yellow |
| Flavour & Aroma |
Typical Desert Quality Papaya |
| Taste |
Characteristics of Typical Ripe Red Papaya
Free of Any Fermentation Or Any Other Off Taste. |
| Appearance |
Homogenous, No Foreign Matter |
| PACKING |
| Aseptic Bag-In- Steel Drums –Net 215 Kgs |
|
| 3.10 Kgs A – 10 OTS Cans X 6Nos X1 Carton – 18.600 Kgs Nett |
|
| CONTAINER LOADING |
| Bag – In – Drums – 80 Drums / 20 Ft Dry Container |
|
| Can – In – Cartons – 1000 Cartons / 20 Ft Fcl |
| STORAGE |
| Recommended Storage Temp – @ 10 Deg. Cel. |
|
| Maximum Storage Temp – @25 Deg. Cel. |
|
| SHELF – LIFE |
| 24 Months @ 10 Deg. Cel. |
|
| 18 Months @ 25 Deg. Cel |
