Varieties: PANAMA RED & GRAFTED BLACK.
Season: Harvesting and processing (October & April)
- Passion Fruit Concentrate 50 Brix
- Passion Fruit Concentrate 65 Brix
- Passion Fruit Puree Concentrate 32 Brix
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 49,0 - 51,0 |
| Acidity | 13,0 - 15,0 |
| pH | 4,0 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 | |
| Brix (ºuncorr) | 64,0 - 66,0 |
| Acidity | 14,0 - 16,0 |
| pH | 3,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Non Aseptic | |
| Total Count | Not detected | < 1 CFU/ml |
| Yeast | Not detected | < 1 CFU/ml |
| Moulds | Not detected | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 30,0 - 34,0 |
| Acidity | 6,4 - 9,0 |
| pH | 4,0 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 |