PARAMETERS

VALUE

Organoleptic Parameters:

Flavor:

Characteristic of red/Yellow papaya smell

Color:

Clean uniform Redish

Taste:

Typical of carrot

Ingredients:

Carrot

Brix:

Min. 7- 9 deg.

Acidity:

0.5 to 0.7%

pH:

<4

Blanching:

- ve (Negative)

Sample size

500 gm

Physical Parameters:

Criteria:

Tolerance

Peel/soft seed portions:

Rotten/Mouldy fruit:

Nil

Other foreign bodies:

Nil

Clumps:

Not more than 3 pieces welded together.

Microbiological Standards:

Total Plate count/g:

10000

Coliform/g:

10

Yeast & mould/g:

1000

E. coli/g:

NIL

S. aureus/g:

NIL

Listeria:

Absent in 25 gm

Salmonella:

Absent in 25 gm

Packing:

As per customer’s requirements in food grade packing material

Shelf-Life:

18 month from the date of mfg.

Storage:

At -18° C or below.

Delivery:

In a refrigerated container. The delivery vehicle must be in a clean & well maintainedcondition.