The product is derived from fully sound, matured, fresh, naturally ripened Alphonso Mango fruits (Mangifera Indica L Anacardiacae VAR Alphonso), washed, sliced, deseeded, refined, decanted, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile” and completely retaining the organoleptic quality of Alphonso Mango.
Organoleptical, physical and chemical analysis:
|Appearance :||Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.|
|Aroma & flavour :||A characteristic prominent aroma of natural ripe Alphonso Mango and free from any fermented and offensive flavour.|
|Taste :||A characteristic typical acidic sweet taste|
|TSS :||Min 16° Brix|
|Colour :||Golden to Orangish Yellow|
|Acidity :||0.40 to 0.80 (As % anhydrous citric acid W/W)|
|pH at 20 ℃:||3.60 - 4.20|
|Consistency :||≤ 12.0 cm/30sec. [Bostwick at 20 ℃]|
|Black & Brown specks :||≤ 10 no per 10 Gms|
|Total Plate Count :||< 10 CFU per gram|
|Yeast and Mold :||< 10 CFU per gram|
|E.Coli & Coliform :||NIL|
Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in polythene bags in M.S drums with a thermocoal pad below the lid.
80 drums per 20 ft. container palletized or unpalletized
18 Months storage at room temperature and 24 Months storage at 4-8°C from the date of production.
AIJN Code of practice – Reference Guide for Mango; Rev Jan 2016.