Mango · 인도

- Physical Characteristics: Brix @ 20ºC: 16 – 18º Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W) pH @ 20ºC: 3.8 to 3.8 Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick) Black Specks: Brown Specks: < 5 no per 10 gms. - Microbiological Standards: Total Plate Count : <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram “Commercially sterile”, free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.