Varieties: RED PEACH
Season: Harvesting and Processing (June- September)
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 64,0 - 66,0 |
| Acidity | 0,8 - 1,8 |
| pH | 3,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Not Aseptic | |
| Total Count | Not detected | < 1 CFU/ml |
| Yeast | Not detected | < 1 CFU/ml |
| Moulds | Not detected | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 8,0 ± 0,2 |
| Acidity (ACA) | 0,70 ± 0,3% |
| pH | 3,70 ± 0,2 |
| ORGANOLEPTIC | |
| Taste | Firm not hard dices |
| Flavour | Typical of fresh fruit |
| Colour | Yellow to orange |
| MICROBIOLOGICAL | |
| Total Aerobic Count | < 100 CFU/g |
| Yeast and Moulds | < 100 CFU/g |
| Pathogenic Bacteria | Absence |
Product is commercially sterile: absence of alternations after incubation 7 days / 37ºC according to norm AFNOT NF V 08-408
| QUALITY TOLERANCE | |
| Color defects | 5% drained weight |
| Surface defects (including peel rest) | 5% drained weight |
| Texture defects | 5% drained weight |
| Sum Color, surface and texture defects | 6% drained weight |
| Stone fragments > 3 | 1 fragment in 10 kg |
| Foreign Matter | Absence |
| Slivers | 15% drained weight |
| 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 Microorganisms | < 10 CFU/g |
| Moulds and Yeast | < 10 CFU/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 | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |