Varieties: FASHION.
Season: Harvesting and processing (March – October).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 43,0 - 45,0 |
| Acidity | 1,2 - 1,8 |
| pH | 5,0 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 |