Varieties:KAKI BRIGHT RED
Season: Harvesting and processing (October – February).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 14,0 - 16,0 |
| Acidity | 0,10 Min |
| pH | 5,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |