| Physical & Chemical | Range Value |
|---|---|
| Refractometric Brix @ 20 Deg Cel | Min 8 |
| Acidity As % And. Citric Acid | 0.35-0.65 |
| pH As Natural | 3.60-4.20 |
| Consistency – Bostwick (20 ± 2°C ) | 7-12 (Cm/30sec) |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | NMT 5 |
| Microbiological | |
| Total Plate Count CFU / ml | < 10 |
| Yeast & Mould Count CFU / ml | < 10 |
| Coliform Count Per ml | Absent |
| E.Coli | Absent |
| Organoleptic | |
| Colour | Pink |
| Flavour & Aroma | Typical of ripe Pink Guava without any off flavor |
| Taste | Characteristics of ripe Pink Guava fruit |
| Appearance | Homogenous puree & free of any foreign matter |
| Packing | |
| Pink Guava Puree is packed aseptically in pre-sterilized aseptic bags placed with polyliner in food grade epoxy painted (inside) open top MS drum. Product Net weight: 210 Kgs / Drum. | |
| Shelf – Life | |
| Best before 24 months from the date of manufacturing | |
