Specification of Alphonso Mango Puree/Pulp
Physical, Chemical and Organoleptic Characteristics
T.S.S. (° Brix) |
Min 16 |
Acidity (% as C/A) |
Min 0.5 |
pH |
<4.00 |
Consistency – Bostwick |
<12 |
Colour |
ORANGE YELLOW |
Flavour |
Typical Ripe Alphonso Mango Flavour |
Taste |
Natural & Characteristic Ripe Alphonso Mango Taste & free from off taste |
Microbial Characteristics
T.P.C.CFU/g |
< 10 |
Yeast & Mould CFU/g |
< 10 |
Coliform per gram |
Absent |
Pathogens per gram |
Absent |
Packing :
Puree/Pulp : 1 x 215 Kgs size Aseptic Bag in MS Drum/80 Drums per 20’ fcl
OTS Can : 3.10 Kgs A – 10 OTS Cans (3.1 KG X 6Nos /1 Carton )– 1000 cartons 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 : 18 months at Ambient Temperature
Seasonal Chart
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC |