Specification for the fruit pulp and concentrates
The specifications could be modified as per the requirement of the buyer
Parameters
Fruit Pulp & Concentrates
Alphonso mangoes Pulp
Raspuri mangoes Pulp
Totapuri mangoes pulp
Guava Pulp
Papaya pulp
Papaya Concentrate
Totapuri mangoes Concentrate
Tomato paste
White Guava Concentrate
Brix Corrected at 20 ° C (° B)
> 16
>14
> 14
> 9
> 9
> 25
>28
>28
> 20
pH
<4
<4
<4
<4.1
<4
<4
<4
4.0 to 4.2
natural
Acidity %
* 0.6-0.9
0.5
0.5-0.95
0.45-0.65
0.45-0.6
1-1.2
0.8-1
1.8-4
0.75-1
Colour
Orange yellow
Reddish yellow
Golden yellow
Creamy white
Red
Red
Bright yellow
Typical tomato red
Creamy white
Black Specs per 10 gm
Nil
Nil
< 10
Nil
Nil
Nil
< 10
---
Nil
Brown specs Per 10 gm
< 10
< 10
< 10
< 10
< 10
< 10
< 10
--
< 10
Flavor
Characteristic of Good Fruit
Characteristic of Good Fruit
Characteristic of Totapuri
Characteristic of guava
Characteristic of papaya
Characteristic of papaya
Characteristic of totapuri
Peculiar to tomato
Characteristic of guava
Appearance
Homogenous
Homogenous
Homogenous
Homogenous
Homogenous
Homogenous
Homogenous
Homogenous
Homogenous
Taste
Characteristic of Alphonso
Characteristic of Raspuri
Characteristic of Totapuri
Characteristic of guava
Characteristic of papaya
Characteristic of papaya
Characteristic of totapuri
Peculiar to tomato
Characteristic of guava
Consistency (Cm/30 Sec by Bostwick at 20 ° C)
6-12
6-12
6-12
6-10
2.5-8
2.5-8
3.5-10
4-8
3.5-8
TPC cfu**/gm
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
Yeast ** cfu/gm
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
Mould ** cfu/gm
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
<10 CFU
Coliforms
Absent
Absent
Absent
Absent
Absent
Absent
Absent
Absent
Absent
Salmonella
Absent
Absent
Absent
Absent
Absent
Absent
Absent
Absent
Absent
Howard Mould Count
-
-
-
-
-
-
-
50% max positive field
-