Varieties: PERSIA AND KAFIR.
Season: Harvesting and processing ( October- December)
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 49,0 - 51,0 |
| Acidity | 32,0 - 33,0 |
| pH | 3,0 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 |
| PHYSICO-CHEMICAL | |||
| Size | Width | Lenght | Thickness |
| 5N | 4,5 - 5,5 mm | 4,5 - 5,5 mm | 2 - 5 mm |
Regular Peel Dice: Approx. 70% weight
Other Size available in request
pH 3,6±0,3
| ORGANOLEPTIC | |
| Flavour | Dark Green |
| Colour | Typical Lime |
| MICROBIOLOGICAL | |
| Total Plate Count Aerobic M. | Max. 10000 CUF/g |
| Moulds and Yeast | Max. 2000 CUF/g |
| Listeria and Salmonella | Absence in 25 g |
| E. Coli | Max 10 CUF/g |
| Staphylococcus aureus | Max 20 CUF/g |
| Total Coliform | Max 100 CUF/g |
| PHYSICO-CHEMICAL | |||
| Size | Width | Lenght | Thickness |
| 1N | 2±0,2 mm | 15-50 mm | 3-5 mm |
| 2N | 2±0,2 mm | 10-25 mm | 3-5 mm |
| 3N | 3-5 mm | 15-65 mm | 3-5 mm |
| 6N | 5-7 mm | 15-65 mm | 3-5 mm |
| 20N | 20±1 mm | 15-65 mm | 3-5 mm |
pH 3,6±0,3
| ORGANOLEPTIC | |
| Flavour | Dark Green |
| Colour | Typical Lime |
| MICROBIOLOGICAL | |
| Total Plate Count Aerobic M. | Max. 10000 CUF/g |
| Moulds and Yeast | Max. 2000 CUF/g |
| Listeria and Salmonella | Absence in 25 g |
| E. Coli | Max 10 CUF/g |
| Staphylococcus aureus | Max 20 CUF/g |
| Total Coliform | Max 100 CUF/g |