Varieties: NAVELINA, NAVELATE, LANE LATE, VALENCIA LATE y SALUSTIANA.

Season: Harvesting and processing (November to July)

PHYSICO-CHEMICAL
º Brix (uncorr)64.0 - 66.0
Acidity (%w/w) ACA3.6 - 3.8
Ratio17.0 - 18.0
pH4.0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Total Count< 1000 CFU/ml
Yeast< 500 CFU/ml
Moulds< 100 CFU/ml
PHYSICO-CHEMICAL
Brix (º uncorr)8,1 Min
Acidity0,4 - 1,2
Cells70,0 Max
pH4.2 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)7,0 Min
Acidity0,7 Min
Viscosity10.0 Min
Turbidity15.0 Min
pH3,5 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)11,0 - 14,0
Acidity0,4 - 0,8
pH4.0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)11,8 min
Acidity0,60 - 1,50
pH4.0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Density (20ºC - g/ml)0,842 - 0,850
Aldehydes (%w/w)0,8% Min
Refractive Indez nd201,470 - 1,474
Optical Rotation (º)94 - 99
SolubilityWater Insoluble
ORGANOLEPTIC
AspectFluid clear liquid
FlavourTypical of fresh fruit
ColourTypical
PHYSICO-CHEMICAL
SizeWidhtLenghtThickness
1N2±0,2 mm15-50 mm2-5 mm
1R2±0,2 mm15-50 mm1,5-3 mm
2N2±0,2 mm10-25 mm2-5 mm
2R2±0,2 mm10-25 mm1,5-3 mm
3N3-5 mm15-65 mm2-5 mm
6N5-7 mm15-65 mm2-5 mm
20N20±1 mm15-65 mm2-5 mm

pH 4,5±0,5

ORGANOLEPTIC
FlavourTypical Orange
ColourOrange - Yellow
MICROBIOLOGICAL
Total Plate Count Aerobic M.Max. 10000 CFU/g
Moulds and YeastMax. 2000 CFU/g
Listeria and SalmonellaAbsence in 25 g
E. ColiMax. 10 CFU/g
Staphylococcus aureusMax. 20 CFU/g
Total ColiformMax. 100 CFU/g
PHYSICO-CHEMICAL
Brix (ºuncorr)64,0 - 67,0
Acidity4,0 - 5,0
pH3,5 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml