The product is derived from fresh, sound, ripe Totapuri Mango fruit (Mangifera Indica L Anacardiacae VAR Totapuri) washed, sliced, deseeded, refined, decanted, evaporated, 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, homogeneous smooth, free from fibers and any foreign and extraneous matter.|
|Aroma & flavour :||Characteristic prominent aroma of natural ripe Totapuri Mango and free from any fermented and offensive flavour.|
|Taste :||Characteristic typical acidic sweet taste|
|TSS :||Min 28° Brix|
|Colour :||Golden Yellow to Deep Yellow|
|Acidity :||0.8 to 1.20 (As % anhydrous citric acid W/W)|
|pH at 20 ℃:||3.60 - 4.20|
|Consistency :||≤ 8.0 Cm/30sec [Bostwick at 20 ℃]|
|Black & Brown specks :||≤ 15 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 (228 ±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 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.