Varieties: NANTES, FLAKEE, AMSTERDAM.
Season: Harvesting and processing (May – December).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | ≤ 7º |
| Acidity | 0,15 - 0,45 |
| pH | 4,5 - 5,5 |
| Bostwick | 3,0 - 7,0 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aerobic Mesophylls | <10 TPC/g |
| Blue Mold and Yeasts | <10 TPC/g |
| Pathogens | Absence |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 41,0 - 43,0 |
| Acidity | 0,3 - 0,7 |
| pH | 4,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |