Varieties: BULIDA
Season: Harvesting and processing (December – March)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,0 - 66,0 |
| Acidity | 1,8 - 3,0 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | ≥ 9,0 |
| Acidity | 0,80 - 1,90 |
| pH | 3,10 - 4,00 |
| Bostwick | ≤ 16 (30 seg a 20ºC) |
| Ascorbic Acid | 300 ppm aprox. |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Aerobic Microorganism | <10 UCF/g |
| Molds and Yeasts | <10 UFC/g |
| Pathogens | Absence |
| DEFECTS | |
| Black Dots | < 6 / 10 g |
| Sieve | 0,4 mm or 0,5 mm |
Product not passed by metal detector
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 31,0 - 33,0 |
| Acidity | 0,8 - 2,2 |
| pH | 4,2 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |