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S.No PARAMETERS SPECIFICATION 1 Brix °B at 20°C 36 - 38
2 Acidity (% as Citric Acid ) 1.20 - 1.50
3 pH < 4.5
4 Consistency ( cm / 30 sec by Bostwick at 20°C ) < 8.0
5 Black Specks / 10 gm Nil
Brown Specks / 10 gm 10 Max
Colour Deep Red
6 Taste & Flavour Wholesome and Characteristic of Mature, Sound ripened Red Tomato
7 Appearance Homogenous
8 Microbiological
Total Plate Count CFU/gm <100
Yeast CFU/ gm <10
Mould CFU / gm <10
E.Coli CFU/ gm Absent
Coliform CFU / gm Absent
