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Apricot |
Plum |
Prune |
CHEMICAL AND PHYSICAL |
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| Brix º (Direct Refractometry) |
30/32º |
30/32º |
30/32º |
30/32º |
| Finish Screen |
0,5 mm - 0,6 mm |
0,6 mm |
0,7 mm |
0,6 mm |
| Consistency (Bostwick) |
Máx. 12 cm |
Máx. 8 cm |
Máx. 13 cm |
Máx. 15 cm |
| pH |
3,60 - 4,20 (Dil. 1:1) |
3,10 - 4,00 (Dil. 1:1) |
3,00 - 3,40 (Dil. 1:1) |
3,70 - 4,20 (Dil. 1:1) |
| Acidity |
0,80 - 1,60 % (Acido Cítrico) |
2,30 - 3,40 % (Acido Cítrico) |
2,50 - 3,00 % (Acido Cítrico) |
0,3 - 0,8 % (Acido Cítrico) |
| Color Hunter L |
> 48 Hunter Lab |
> 39 Hunter Lab |
sadasdas |
sadasd |
| HMC |
Máx. 12 % |
Máx. 12 % |
Máx. 12 % |
Máx. 14% |
| Varieties |
Yellow Clingstone Freestone |
Modesto; Katty; Patterson; Dina; Tilton |
Larry Ann; Angeleno Roysum |
D'Agen; President |
| MICROBIOLOGICAL REQUIREMENTS |
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| Total Plate Count |
Máx. 10 UFC/g (Método A.O.A.C.) |
| Yeast and Mold |
Máx. 10 UFC/g (Método A.O.A.C.) |
| Lactobacillus |
Negativo |
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| HARVEST SEASONS |
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January to March......................... December to January.........................February...............................May to June |
| MAIN USES |
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Widely used In Nectars, Juice drink, Beverages, Baby Food, Jams, Baked goods, Cereals, Yohurt, Ice Cream, Candy and Smoothies |
| SHELF LIFE |
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Product shel life is 24 months from date of manufacture |
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