Varieties: SATIVUS,COMOSUS & LUCIDUS.
Season: Harvesting and processing (March – November)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 59,0 - 62,0 |
| Acidity | 1,8 - 2,8 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Non Aseptic | |
| Total Count | < 1 CFU/ml | < 1000 CFU/ml |
| Yeast | < 1 CFU/ml | < 500 CFU/ml |
| Moulds | < 1 CFU/ml | < 500 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,0 - 66,0 |
| Acidity | 2,2 - 2,8 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Non Aseptic | |
| Total Count | < 1 CFU/ml | < 1000 CFU/ml |
| Yeast | < 1 CFU/ml | < 500 CFU/ml |
| Moulds | < 1 CFU/ml | < 500 CFU/ml |