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Pink Guava Pulp is made from select variety of pink guavas, ripened under controlled conditions. The preparation process includes cutting, destining, refining and packing. In case of aseptic product the pulp is sterilized and packed in presterilised aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. The process ensures that natural flavour and aroma of the fruit is maintained in the final product.
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Product
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White Guava Puree (9-11 brix)
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Variety
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Maharashtra/ Karnataka/ Andhra Pradesh/ Tamil nadu
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Origin
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India
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Parameter Group
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Range Value
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Physical Chemical
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Refractometric Brix 20 deg. cel
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9-11 brix
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Acidity as % Anhyd. citric acid
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0.35-0.50%
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pH As natural
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<4.0
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Consistency- Bostwick
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9-12 cms/ 30 secs
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Brix Acid Ratio
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25-18:1
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Specific Gravity
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1.03
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Block spects/ 10gm
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<5
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Brown spects/ 10gm
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<5
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Micromological
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Total plate count cfu/gm
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<10
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Yeast & Mould Count cfu/ gm
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<10
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Calcium Count cfa/ gm
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Absent
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Pathogens cfu/gm
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Absent
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Organolepic
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Colour
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Creamy White
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Flavour & Aerora
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Characteristics of typical ripe White Guava
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Taste
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Characteristics of typical ripe White Guava
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Free of any fementation or any other off taste.
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Appearance
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Homogenous, No foreign mother
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Packaging
- 220 kutres auspefic blog-in-drums- 215 kgs nett
- 3.10 kgs A-10 ots cars x 6 Nos x 1 carton- 18.600 kgs nett
Container Loading
- Blog-in-dru,s- 80 drums/ 20 ft fd.
- Can-in-carton- 1000 carton/ 20 ft fcl
Storage
- Recommended storage temp + 10 deg. cel.
- Maximum storage temp 25 deg. cel
Shelf life
- 24 montsh + 10 deg. cel.
- 18 months + 25 deg. cel
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