The product derived from fully sound, matured, fresh green unripened Totapuri Mango fruits (Mangifera Indica L Anacardiacae VAR Totapuri), washed, heat-treated, deseeded, refined, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining the organoleptic quality of Totapuri Mango.
Organoleptical, physical and chemical analysis:
|Appearance :||Uniform, homogenous, smooth, free from blemish, any other foreign and extraneous matter|
|Aroma & flavour :||Characteristic prominent aroma of green un-ripen Totapuri Mango.|
|Taste :||Characteristic typical green Totapuri Mango fruit|
|TSS :||Min 9° Brix|
|Colour :||Half White|
|Acidity :||< 2.0 (As % anhydrous citric acid W/W)|
|pH at 20 ℃:||2.5 – 3.5|
|Black & Brown specks :||< 3 no per 10 Gms / < 5 no per 10 Gms|
|Total Plate Count :||< 10 CFU per gram|
|Yeast and Mold :||< 10 CFU per gram|
|E.Coli & Coliform :||Absent|
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
18 Months at < 25°C temperature.
AIJN Code of practice – Reference Guide for Mango ; Rev: Jan 2016.