Specification of Papaya Puree/ Pulp & Concentrate :
Physical, Chemical and Organoleptic Characteristics
|
Puree/Pulp |
Concentrate |
T.S.S (°Brix) |
Min 9 |
Min 25 |
Acidity(% as C/A) |
Min 0.45 |
Min 0.70 |
pH |
<4.50 |
<4.50 |
Consistency – Bostwick |
<15 |
<7 |
Colour – Yellow Papaya |
Bright Yellow |
Bright Yellow |
Colour – Red Papaya |
Rich Orange Red |
Rich Orange Red |
Flavour |
Characteristic natural Ripe Papaya Flavour |
Characteristic Ripe Ripe Papaya Flavour |
Taste |
typical Sweet acidic taste |
typical Sweet acidic taste |
Microbial Characteristics
|
Puree/Pulp |
Concentrate |
T.P.C CFU/g |
<10 |
<10 |
Yeast & Mould CFU/g |
<10 |
<10 |
Coliform per gram |
Absent |
Absent |
Pathogens per gram |
Absent |
Absent |
Packing :
Puree/Pulp : 1 x 215 Kgs size Aseptic Bag in MS Drum/80 Drums per 20’ fcl
Concentrate : 1 x 228 Kgs size Aseptic Bag in MS Drum/80 Drums per 20’ fcl
Storage : It should be stored at cool & dry place at Ambient Temperature. Preferably below 15 ºC for extended shelf life.
Self Life : 12 months at Ambient Temperature
Seasonal Chart
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC |