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(A) PHYSICAL PARAMETERS: Ripeness (physical) 4 Scale 1-5 Weight 15 grams Uniformity 90 % Freshness 8 Scale 1-10 Color Green Visual Shape Oval Visual Texture (Firmness) Firm Visual/Touch Size Small Visual Stem Condition Fresh Visual (B) CHEMICAL PARAMETERS: Pesticide residues 0.003 ppm pH 5.8 - TSS (Total Soluble Solids) 1.5 Brix Acidity 0.4 % (as citric acid) Energy 25 kcal/100g Protein 1.5 g/100g Carbohydrates 3.6 g/100g Fat (total) 0.2 g/100g Fiber 1 g/100g Vitamin C 22 mg/100g Calcium 37 mg/100g (C) MICROBIOLOGICAL ANALYSIS: Total plate count 300 CFU/g Yeast and mold count 20 CFU/g
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