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DEFINING GLOBAL STANDARDS

Since 1865

 

Fruits and Vegetable Products : Pink Guava Puree

The product derived from fresh, sound ripe, Pink/White Guava fruit (Psidium guajava – Mytraceae var. Pink & White). Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro –organism and any other hazard

                         

Colour Brix Acidity pH at 20 °C Consistency Brown specks Black specks

: : : : : : :

Deep pinkish & Milky to Creamy White 9 o Min. 0.45 – 0.60 Min. (As % anhydrous citric acid W/W) 3.75 – 3.95 8 – 12Cm/30sec. [Bostwick] < 10 no per 10 gms. Nil per 10 gms

     

MICROBIOLOGICAL STANDARDS

         

Total Plate Count Yeast and Mold Coliform Pathogens

: : : :

<50 CFU per gram. <20 CFU per gram. Absent per gram Absent per gram

    “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 LOADABILITY STORAGE CONDITION SHELF LIFE

: : : :

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. 80 drums per 20 ft. container palletized or unpalletized. Storage at ambient temperature. 24months from the date of production under above mentioned Storage conditions

          NOTE: The specification is based on FPO – 1955 and AIJN code of practices.