| Product Description |
Individually Quick Frozen whole cherry tomatoes (Red/Yellow)
(Solanum Lycopersicum/Lycopersicon esculentum) |
| Origin |
India |
| General Description |
IQF whole cherry tomatoes are prepared from red ripe firm tomatoes (oval, spherical or grape like) which are sorted, washed and frozen. |
| Physical parameters |
| Product Size |
Free flowing whole tomatoes 10 mm to 30 mm. |
| Defects |
Limits (Average per 1000gm)-Frozen |
| Foreign Matter |
Nil |
| E.V.M |
5 pcs |
| Infected |
None |
| Blemishes |
3 pcs/250gm |
| Color Variants |
2% |
| Under Size |
5% |
| Over size |
5% |
| Sensory Analysis |
| Color |
Red to orange red |
| Appearance |
Red to orange red chunks without ice sediments |
| Taste/Smell |
Typical of ripe papaya |
| Values on Chemical Analysis |
| Dry Substance |
40 – 70 Brix |
| Acidity |
It is a natural product. No acid is added |
| (as citric acid monohydrate) |
The observed range is 1 – 1.2% |
| pH |
is a natural product. No acid is added. Observed range is 3.5 to 4.5 |
| Microbiological Values |
|
m |
M |
| Aerobic plate count |
500,000/g |
1,500,000/g |
| Total Coliforms |
1000/g |
10,000/g |
| E.Coli |
10/g |
100/g |
| Yeast and Moulds |
1,000/g |
5,000/g |
| Staphylococcus Aureaus |
10/g |
100/g |
| Salmonella(25 g) |
Absent/25g |
Absent/25g |
m = the microbiological limit which separates good quality from marginally acceptable quality
M = the microbiological limit which separates marginally acceptable quality from defective quality
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