SPECIFICATION

No.

Standard

Specification

1.

Banana

Cavendish variety

2.

Ingredient

**0% peeled Banana

I)                   Organoleptic quality

3.

Color

Slight Yellow to Golden

4.

Flavor and aroma

Flavor natural

5.

Texture

Reasonably uniform, crisp, firm

II)                Physical and quality

6.

Size

- Length: *0±2 / *0 ±5 / *0 ±5 mm

- Diameter: min *0mm

7.

Brix

Min. *6

8.

pH

4.0 6.0

III)                         Defects

9.

Skin

None

*0.

Foreign mater

None

IV)             Microbiological quality

*1.

Total plate count

Max 1.*0⁵

*2.

Yeast

Max 2.*0³

*3.

Mold

Max 2.*0³

*4.

Total Coliforms

Max 1.*0²

*5

E.Coli

Nil

*6.

Salmonella

Absent in *5g

V)                Chemical quality

*7.

Pesticide residues

Not exceeding the limits as laid down in FDA and USDA regulations

VI)             Additives: Avoid oxidation

*8.

Ascorbic acid (Vitamin C)

3%

*9.

Citric Acid

1%

VII)        Packaging:  Product is packed in Blue PE bag in carton boxes

*0.

Net weight

2 x 5kg

VIII)   Store and Transportation:  The product shall be stored and transported at *8⁰C

IX)

Shelf life

*4 months from above storage condition