Papaya 2018-06-09T10:09:08+00:00

A tropical fruit that was once considered exotic and rare is available practically round the year, and comes with literally an endless list of nutritional benefits. According to UNFAO, India is the largest of producer of this incredible fruit.

Processing Capacity
5MT of fruit per hour

PAPAYA

Available Calendar

Specifications

Physio-Chemical Specification

Color Red (Orangish)
Taste Typical to Papaya
Other Free from Foreign Matter
Total Soluble Solid (TSS) Minimum 20 °Brix at 20 oC
Acidity (as Citric Acid) 0.80 to 1.40% w/w
pH Value 3.5 to 4.2
Bostwick Consistency cm/30sec.@20oC 2 to 6
Preservative None

Microbiological Specification

Total Plate Count (TPC) <10 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
E. Coli Absent/gm
Coliform Absent/gm
Salmonella Absent/25gm

Packaging and Storage

Packing Aseptic bag with Polyliner kept inside painted widemouthed MS Drum. Net Weight 220 + 1 kg.
Shelf Life & Storage 12 months at ambient temperature. Store in cool condition and avoid direct sunlight.

Physio-Chemical Specification

Color Red (Orangish)
Taste Typical to Papaya
Other Free from Foreign Matter
Total Soluble Solid (TSS) Minimum 8 oBrix at 20 oC
Acidity (as Citric Acid) 0.40 to 0.80 % w/w
pH Value 3.5 to 4.2
Bostwick Consistency cm/30sec.@20oC 8 to 12
Preservative None

Microbiological Specification

Total Plate Count (TPC) <10 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
E. Coli Absent/gm
Coliform Absent/gm
Salmonella Absent/25gm

Packaging and Storage

Packing Aseptic bag with Polyliner kept inside painted widemouthed MS Drum. Net Weight 210 ± 1 kg.
Shelf Life & Storage 12 months at ambient condition. Store in cool condition and avoid direct sunlight.