| Physical & Chemical | Range Value |
|---|---|
| Refractometric Brix @ 20 Deg Cel | Min 9 |
| Acidity As % And. Citric Acid | 0.30-0.60 |
| pH As Natural | Max 4.40 |
| Consistency – Bostwick (20 ± 2°C ) | 7-14 (Cm/30sec) |
| Brix – Acid Ratio | 50-60 |
| Specific Gravity | 1.032 |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | NMT 10 |
| Microbiological | |
| Total Plate Count CFU / ml | < 10 |
| Yeast & Mould Count CFU / ml | < 10 |
| Coliform Count Per ml | Absent |
| E.Coli | Absent |
| Organoleptic | |
| Colour | Red, Orangish yellow, Yellow |
| Flavour & Aroma | Typical of ripe Red Papaya without any off flavour |
| Taste | Characteristics of ripe Red Papaya fruit |
| Appearance | Homogenous puree & free of any foreign matter |
| Packing | |
| Red Papaya 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. | |
| Container Loading | |
| 80 Drums Per 20’ Container ( With Pallet or Without pallet packing – optional) | |
| Storage | |
| Red Papaya Puree should be stored at ambient temperature and not below 40C. Avoid exposure to higher temperatures and sunlight. | |
| Shelf – Life | |
| Best before 24 months from the date of manufacturing | |
