Organoleptical, Physical and Chemical Analysis:
| Appearance | Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter. |
| Aroma & flavour | Characteristic prominent aroma of natural ripe Alphonso Mango fruit and free from any fermented & offensive flavour . Particularly free from scorched or caramelized flavour. |
| Taste | Characteristic typical acidic sweet taste of natural ripe Alphonso mango fruit. Free from any off taste. |
| Colour | Golden Yellow |
| Brix | 16° Min. to 19° Max. |
| Acidity % | 0.50 Min – 0.7 Max % |
| pH at 20 °C | 3.60 – 3.90 |
| Consistency | 6 – 10.5Cm/30sec |
| Brown specks | 05 Nos. Per 10 gms |
| Black specks | Nil |
Microbiological Standards:
| Total Plate Count | Absent |
| E-Coli | Absent |
| Coliform | Absent |
| Pathogens | Absent |
| Yeast and Mold | Absent |
“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.
Packaging
- Packaging: Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.
- Loadability: 80 drums per 20 feet container Palletized or Non-Palletized.
- Storage Condition: Storage at ambient temperature.
- Shelf Life: 24 months from the date of production under above mentioned Storage conditions
