| Physio-Chemical Specifification | |
|---|---|
| Color | Deep Tomato Red |
| Taste | Typical to Tomato |
| Other | Free From Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 28 °Brix at 20 °C |
| Acidity ( as citric acid) | 1.40 to 2.8 % w/w |
| pH Value | 3.8 - 4.4 |
| Bostwick Consistency cm/30sec. @25°C | 4 to 7 |
| Colour Value a/b. | Min 1.9 |
| Preservative | None |
| Microbiological Specifification | |
|---|---|
| Total Plate Count (TPC) | <10 cfu/gm |
| Yeast | <10 cfu/gm |
| Mould | <10 cfu/gm |
| E. Coli | None |
| Coliform | None |
| Salmonella | None |
| HMC | Max 50% |
| Packaging and Storage | |
|---|---|
| Packing | Aseptic bag with Polyliner kept inside painted widemouthed MS Drum. Net Weight 228 + 1 kg. |
| Shelf Life & Storage | 12 months at ambient temperature. Store in cool condition and avoid direct sunlight. Ideal storage temperature 0-5 °C |
| Physio-Chemical Specifification | |
|---|---|
| Color | Golden Yellow |
| Taste | Typical to Kesar Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 16 Brix at 20° C |
| Acidity ( as citric acid) | 0.4 – 0.6 % W/W |
| pH Value | 3.5 to 4.3 |
| Black Specks Count | 5 per 100 gm maximum |
| Brown Specks Count | 20 per 100 gm maximum |
| Viscosity | Minimum 2000 cps at 25° C |
| Preservative | None |
| Ascorbic Acid | Natural |
| Pesticide residue | As per Food and Drug Administration Guideline |
| Microbiological Specifification | |
|---|---|
| Yeast | Nil or maximum <10 cfu/gm |
| Mold | Maximum <10 cfu/gm |
| Total Plate Count (TPC) | Maximum <10 cfu/gm |
| E. Coli | None |
| Coliform | None |
| Salmonella | None |
| Packaging and Storage | |
|---|---|
| Packing | MS Drum painted wide mouth with Aseptic Bag and poly liner. Net Weight 215 ± 1 Kg. |
| Shelf Life & Storage | 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C |
| Physio-Chemical Specifification | |
|---|---|
| Color | Golden Yellow |
| Taste | Typical to Totapuri Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 14 Brix at 20° C |
| Acidity ( as citric acid) | 0.4 – 0.6 % W/W |
| pH Value | 3.5 to 4.3 |
| Black Specks Count | 50 per 100 gm maximum |
| Brown Specks Count | 200 per 100 gm maximum |
| Viscosity | Minimum 2000 cps at 25° C |
| Preservative | None |
| Ascorbic Acid | Natural |
| Pesticide residue | As per Food and Drug Administration Guideline |
| Microbiological Specifification | |
|---|---|
| Yeast | Nil or maximum <10 cfu/gm |
| Mold | Maximum <10 cfu/gm |
| Total Plate Count (TPC) | Maximum <10 cfu/gm |
| E. Coli | None |
| Coliform | None |
| Salmonella | None |
| Packaging and Storage | |
|---|---|
| Packing | MS Drum painted wide mouth with Aseptic Bag and poly liner. Net Weight 215 ± 1 Kg. |
| Shelf Life & Storage | 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C |