:: PRODUCT INFORMATION
Papaya (Carica papaya Linn.)

Papaya fruit is oblong to roundish and becomes yellowish orange when ripe. It may grow up to 20 inches ( 50 cm.) long and weigh as much as 10 pounds (5 kg). It has a thick rind, fleshy pulp, many small black seeds and slightly sweet musky taste. The color of the flesh varies from yellow - orange to bright orange and red orange. The fruit is an excellent source of Vitamin C and contains Vitamin A and B.

Description:

The puree is derived from the processing of sound, mature, fully riped papaya fruits. The fruits are properly sorted washed, trimmed, peeled, deseeded, cut into quarters, pulped, extracted through stainless steel screens, de-aerated sterilized cooled and filled aseptically into pre-sterilized aseptic bags. The puree product is free from extraneous materials. All processes employed are in accordance with " Good Manufacturing Practices" and under strict sanitary conditions.

 

Production Season: Year – Round

Packaging / Storage / Shipping Information:

Aseptic Papaya Puree product is pack in aseptic bag in double-walled corrugated carton box. Net weight is 25 kg/ bag in box. Merchandise should be stored at temperature not higher than 82.4 °F ( 28.0 °C) preferably below 68.0°F (20.0 °C).

:: Analytical Data
 

°Brix (Refractometer)	Minimum 8.0
% Acidity (as citric acid)	0.60 ± 0.30
pH	Maximum 4.30
Flavor / Odor	Typical sweet, papaya flavor and odor; free from off-odor and taste
Color	Bright yellow - yellow orange to red orange
Container Inspection	No swollen bags
Visual Inspection	NMT 12 scorable specks per 100 ml at 5.0 °Brix A speck is any dark colored organic material that is a component of the fruit and measures 1/32" greater in its longest dimension.
Pesticide Residue	Irreducible minimum*
Filth	Irreducible minimum*
Standard Plate Count	20 cfu. /g max.
Viable Yeast and Mold	ND
Total Thermophilic Spores	ND
Coliform	Negative
Net Weight (kg.)	25.0 ± 0.5 per bag in box
Shelf Life	12 months at temperature not higher than 82.4°F ( 28.0 °C) preferably below 68.0 °F (20.0 °C)

* Contamination must be at a minimum and meet the requirements of the Food Drug and Cosmetic Act
   as interpreted by the Bureau of Food and Drug Administration.

:: Product Application

Baby foods, bakery products, cereal products; frozen desserts; fruit jelly; gelatin; ice cream, ice milk, natural fruit drinks; syrups and toppings; yogurts.