Pink Guava Puree Specification
Physical & Chemical Parameters
| Parameter |
Range / Value |
| Refractometric Brix @ 20°C |
Minimum 8 |
| Acidity as % Anhydrous Citric Acid |
0.35 – 0.65 |
| pH (Natural) |
3.60 – 4.20 |
| Consistency – Bostwick (20 ± 2°C) |
7.0 – 12.0 cm/30 sec |
| Brown Specks / 10 gm |
NMT 5 |
| Black Specks / 10 gm |
NIL |
Microbiological Parameters
| Parameter |
Range / Value |
| Total Plate Count (CFU/ml) |
<10 |
| Yeast & Mould Count (CFU/ml) |
<10 |
| Coliform Count (CFU/ml) |
Absent |
| E. Coli |
Absent |
Organoleptic Characteristics
| Attribute |
Description |
| Colour |
Pink |
| Flavour & Aroma |
Typical of ripe Pink Guava without any off flavour |
| Taste |
Characteristic of ripe Pink Guava fruit |
| Appearance |
Homogeneous puree & free of any foreign matter |
Packing Details
Pink Guava Puree is packed aseptically in pre-sterilized aseptic bags placed with poly-liner in food-grade epoxy-painted (inside) open-top MS drums.
Product Net Weight: 210 Kgs / Drum
Shelf Life
Best Before: 24 months from the date of manufacturing.