The product derived from fully sound, matured, fresh, naturally Ripened Sindura Mango fruits (Mangifera Indica L Anacardiaceae VAR Sindura), washed, sliced, deseeded, refined, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining the organoleptic quality of Sindura Mango.
Organoleptical, physical and chemical analysis:
|Appearance :||Uniform, homogeneous smooth, free from fibers and any foreign and extraneous matter.|
|Aroma & flavour :||Characteristic prominent aroma of natural ripe Sindura Mango and free from any fermented and offensive flavour.|
|Taste :||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/30 sec. [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 :||Absent|
Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are, placed in 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.
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.