Varieties: VERDE DE ESPAÑA, DULCE DE HORNO, MAMMOTH.
Season: Harvesting and processing (April – November).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 5,5 Min |
| Acidity | 0,1 - 0,45 |
| pH | 4,5 - 5,5 |
| Bostwick | 10 Max (30" at 20ºC) |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aerobic Mesophylls | <10 TPC/g |
| Blue mold and yeast | <10 TPC/g |
| Pathogens | Absence |
| DEFECTS | |
| Defects | Black Spots <5> |
| Size | 0,5 or 0,6 mm sieve |
Product hasn’t gone though a metal detector