Varieties: GOLDEN
Season: Harvesting and processing (January – December)
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 69,0 - 71,0 |
| Acidity | 1,1 - 1,6 |
| pH | 4.2 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) | 69,0 -71,0 |
| Acidity | 0,1 Max |
| pH | 3,5 - 4,5 |
| 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) | ≥ 10º |
| Acidity | 0,10 - 0,40 |
| pH | 3,6 - 4,2 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aerobic Microorganisms | < 10 CFU/g |
| Patulina | < 10µg/Kg |
| Moulds and Yeast | < 10 CFU/g |
| Pathogens | Absence |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 29,0 - 32,0 |
| Acidity | 0,2 - 0,8 |
| 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 |