Varieties: CONDITIVA.
Season: Harvesting and processing (All year).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 63,5 - 65,5 |
| Acidity | 1,2 - 1,6 |
| 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) | 10,2 Min |
| Acidity | 0,1 - 0,5 |
| Ascorbic Acid | 500 - 1000 |
| pH | 5,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Mould and Yeast | < 1 CFU/ml |
| Salmonella | Absent in 25 g |
| Listeria Monocitogenes | Absent in 25 g |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 10,2 Min |
| Acidity | 0,1 - 0,5 |
| Ascorbic Acid | 500 - 1000 |
| pH | 5,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Mould and Yeast | < 1 CFU/ml |
| Salmonella | Absent in 25 g |
| Listeria Monocitogenes | Absent in 25 g |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |