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| Subject | Item | Standard |
|---|---|---|
| Sensory Evaluation | Color | Yellow to yellow brown |
| Flavor & Aroma | Unique aroma and taste of pineapple | |
| Texture | viscous paste, pulp suspension is allowed | |
| Physical & Chemical Data | Brix (at 20 ºC) | 60.0±1.0 |
| Total acidity (as citric acid) | 1.4-4.0% | |
| B/A Ratio | 10.5-44.0 | |
| Pulp Contain(12 °BX),V/V% | 5-10.0 | |
| PH | 3.1-4.3 | |
| Microorganism | Total plate count (CFU/g) | 100 maximum |
| Yeast & Mould (cfu/g) | 20 maximum | |
| Coliform (MPN/100g) | 30 maximum | |
| Pathogenic Bacterium | Not detected | |
| Packaging | In aseptic bag in iron drum. net weight about 250/270kgs. Total 78/76 drums/20'fcl. | |
| Storage condition | In cool and dry place at ambient temperature or at 0-18ºC | |