Varieties: SATSUMA, CLEMENTINA & HYBRIDS
Season: Harvesting and processing (September-May)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,0 - 66,0 |
| Acidity | 3,5 - 4,5 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Non Aseptic | |
| Total Count | Not detected | < 1000 CFU/ml |
| Yeast | Not detected | < 500 CFU/ml |
| Moulds | Not detected | < 100 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 10,5 Min |
| Acidity | 0,60 - 1,20 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |