SI. No
|
Product
|
Brix
(in degree)
|
Acidity
|
Packing
|
PH
|
Season
|
1.
|
Alphonso Mango
Pulp (N)
|
16 to 18
|
0.50% to 0.80%
|
3.1 kg Can/5.25
kg can/210 kg Aspectic
|
3.4 to 3.8
|
May, June
|
2.
|
Alphonso Mango
Pulp (S)
|
21 to 22
|
0.50% to 0.60%
|
850 gm can
|
3.6 to 3.9
|
May, June |
3.
|
Totapuri mango
Pulp (N)
|
14 to 16
|
0.40% to 0.60%
|
3.1 kg. Can/
5.25 kg can/210 kg Aspectic
|
3.6 to 4.0
|
May to August
|
4.
|
Totapuri Mango
Pulp (S)
|
17 to 18
|
0.40% to 0.50%
|
850 gm. Can
|
3.6 to 4.0 |
May to August |
5.
|
Alphonso mango
Slices
in Sugar Syrup
|
19 to 21
|
0.25% to 0.55%
|
|
3.8 to 4.2
|
May, June
|
6
|
Raspuri Mango
Pulp (N)
|
14 to 16
|
0.80% to 0.90%
|
3.1 kg. Can/210
kg. Aspectic3.1 kg. Can/210 kg. Aspectic |
3.4 to 3.8
|
May, June |
7.
|
Neelam Mango
Pulp (N)
|
14 to 16
|
0.5% +/- 0.05%
|
3.1 kg. Can/210
kg. Aspectic |
3.5 to 3.8
|
May, June |
8.
|
Papaya Pulp (N)
|
12 to 13
|
0.40% to 0.50%
|
3.1 kg. Can/210
kg. Aspectic |
3.6 to 4.0
|
May, June |
9.
|
Pineapple Pulp
(N)
|
10 to 12
|
0.40% to 0.50% |
3.1 kg. Can/210
kg. Aspectic |
3.5 to 3.9
|
Feb, march, April
|
10
|
Guava Pulp (N)
|
9 to 10
|
0.40% to 0.50% |
3.1 kg. Can/210
kg. Aspectic |
3.5 to 3.9 |
Oct, Nov, Dec
|
11.
|
Pineapple Slices
in Slices
|
Final Brix in Syrup 29 to 21 degree Brixm, PH 3.6 to 4.0
Final Acidity in Syrup 0.25% to 0.30%
Drained Wt. 50% Slices Thickness 1.2 cm
+/- 0.2 cm, Diameter 6.5 cm to 9 cm. 850 gm Cans.
|
12.
|
Pineapple
Titbits in Syrup
|
Final Brix in Syrup 19 to 21 degree Brix, Ph 3.6 to 4.0,
Final Acidity in Syrup 0.25% to 0.30%
Drained Wt. 50% Slices Thickness 1.2 cm
+/- 0.2 cm and Size Triangle 1"x1"x1" 850 gm Cans.
|
13.
14.
15.
16.
|
Mixed Fruit (Jam)
Pineaaple (Jam)
Strawberry (Jam)
Oil Bassed
Pickles cut Mango
|
Fruit Pulp in Final Product 45% to 50%, Final brix 68 to 70
degree Brix,
Final Cidity 0.55% to 0.60%, 300/450 gms Bottles and as per buyers
requirement.
|
Mixed togethere with Ginger, Garlic Amla Lemon
|
As per standard
specification, 300 gms. Bottles. |
