The papaya finds its remedial origin dating back to the 16th Century. Today the natural papain is made from an extract from green fruit of Yellow Papaya. A. Puree 1. Total Soluble Solids % TSS at 20 C : 8 Brix min 2. Acidity (as citric acid) : 0.45- 0.60 3. pH : 3.6- 4.2 4. Color : Bright Yellow 5. Packaging : 210 Kgs Aseptic Bag in Drum with polyliner B. Concentrate 1. Total Soluble Solids % TSS at 20 C : 25 Brix min 2. Acidity (as citric acid) : 0.60 - 1.0 3. pH : 3.6- 4.2 4. Color : Bright Yellow 5. Packaging : 225 Kgs Aseptic Bag in Drum with polyliner
Loaded with nutrients, the Papaya fruit is believed to help with digestive problems and is recommended for diabetic patients. Papayas also contain potassium, iron, calcium, Vitamin A, & Vitamin C. A. Puree 1. Total Soluble Solids % TSS at 20 C : 8 Brix min 2. Acidity (as citric acid) : 0.45 - 0.60 3. pH : 3.6 - 4.2 4. Color : Rich Orange Red 5. Packaging : 210 Kgs Aseptic Bag in Drum with polyliner B. Concentrate 1. Total Soluble Solids % TSS at 20 C : 25 Brix min 2. Acidity (as citric acid) : 0.60- 1.0 3. pH : 3.6 - 4.2 4. Color : Rich Orange Red 5. Packaging : 225 Kgs Aseptic Bag in Drum with polyliner
The fruit is a good source of vitamin C, pectin, calcium, and phosphorous. In India, White Guava is primarily cultivated in Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra & Uttar Pradesh. A. Puree 1. Total Soluble Solids % TSS at 20C : 9 Brix min 2. Acidity (as citric acid) : 0.40- 0.55 3. pH : 3.6 - 4.2 4. Color : Ivory White to Creamish White 5. Packaging : 215 Kgs Aseptic Bag in Drum with polyliner 3.1 kgs A-10 Cans B. Concentrate 1. Total Soluble Solids % TSS at 20 C : 20 Brix min 2. Acidity (as citric acid) : 0.60- 1.0 3. pH : 3.6- 4.2 4. Color : Ivory White to Creamish White 5. Packaging : 220 Kgs Aseptic Bag in Drum with polyliner
Neelam Mango is known for its beautiful shape, taste, and divine floral aroma. This mango is medium in size and oblong shaped with a pointed base and golden yellow color. A. Puree 1. Total Soluble Solids % TSS at 20 C : 17 Brix min 2. Acidity (as citric acid) : 0.40 -0.80 3. ph : 3.6 - 4.2 4. Color : Golden Yellow 5. Packaging : 215 Kgs Aseptic Bag in Drum with polyliner B. Concentrate 1. Total Soluble Solids % TSS at 20 C : 28 Brix min 2. Acidity (as citric acid) : 0.60- 1.20 3. pH : 3.6 -4.2 4, Color : Golden Yellow 5. Packaging : 228 Kgs Aseptic Bag in Drum with polyliner with polyliner
Totapuri Mango Totapuri Mango is oblong, large & necked at the base with a prominent beak. The most common variety to be used to produce puree & concentrates. A. Puree 1. Total Soluble Solids % TSS at 20 C : 14 Brix min 2. Acidity (as citric acid) : 0.35 -0.60 3. pH : 3.6 -4.2 4. Color : Bright Yellow 5. Packaging : 215 Kgs Aseptic Bag in Drum with polyliner 3.1 Kgs A-10 Can B. Concentrate 1. Total Soluble Solids % TSS at 20 C : 28 Brix min 2. Acidity (as citric acid) : 0.60 - 1.20 3. pH : 3.6- 4.2 4. Color : Bright Yellow / Deep Yellow 5. Packaging : 228 Kgs Aseptic Bag in Drum with polyliner
Lemon Puree & Concentrate
Fruit Concentrate and Puree ..
- Type: PASSION FRUIT - Shape: WHOLE - Cultivation Type : COMMON, Open Air - Packaging: Bulk, Retail Packing - Shelf Life: 24 months - Storage Type: Frozen - Content: 100% - Brix: 50% min. - pH: 2.60 2.65. - Acid: 13.8%-14.6%. - Pulp (at brix 14): 18% - 19%. - Grade: Premium. - Color: Natural Yellow. - 100% Pure, no additives, no preservatives. - Preservation: keep frozen below -5oC - Storage Condition: Keep frozen at -18â?? or below at all times
Specifications: Brix: 50% min. pH: 2.60 2.65. Acid: 13.8%-14.6%. Pulp (at brix 14): 18% - 19%. Grade: Premium. Color: Natural Yellow. 100% Pure, no additives, no preservatives. Preservation: keep frozen below -5oC
Apple Puree & Concentrate
