Fruit Specifications  
    

    Liquid Nitrogen Frozen Fruit  : ( IQF )

     Fruit   :              Outer peel / skin, blemishes, stones, inner skins, core, eyes and seeds removed.
     Green Lime  :    Cut into four pieces with seeds and core removed.
     All Products :     Table ready to serve and ready to eat.     

    
  Microbiological :   Characteristics :
  Total Plate Count < 100,000 CFU / g   Appearance : Natural colour
  Coliform < 100    MPN / g   Texture : Firm
  E.coli negative  CFU / g   Flavour : Typical of natural fruit
  Salmonella negative CFU / g   
  Yeast & Mold < 5,000 CFU / g
  Staphylococcus < 6    MPN / g

    
BRIX / PH / ACIDITY
SPECIFICATIONS FOR FINAL PRODUCT
 
BRIX
pH
ACIDITY
 Litchi
16.0 - 19.0
4.2 - 5.0
0.3 - 0.5
 Mango
14.0 - 18.0
4.0 - 4.8
0.35 - 0.65
 Melon,Cantaloupe
10.0 - 14.0
6.0 - 7.0
0.1- 0.2

 Pineapple
15.0 - 18.0
3.7 - 4.2
0.45 - 0.75
 Rambutan
18.0 - 23.0
4.5 - 5.5
0.25 - 0.35
 Papaya
9.0 - 12.0
5.0 - 6.0
0.1 - 0.2