Varieties: HONEYDEW.
Season: Harvesting and processing (May – October).
PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 64,0 - 66,0 |
Acidity | 0,1 - 0,7 |
pH | 6,0 Max |
ORGANOLEPTIC | |
Taste | Typical not cooked |
Flavour | Typical of fresh fruit |
Colour | Typical |
MICROBIOLOGICAL | ||
Aseptic | Non Aseptic | |
Total Count | Not detected | < 1 CFU/ml |
Yeast | Not detected | < 1 CFU/ml |
Moulds | Not detected | < 1 CFU/ml |