Aseptic Red Papaya puree is extracted from sound mature and selected ripened Red Papaya fruits. The process involves selection of ripe Red Papaya, washing with disinfectant, cutting, inspection, pulping, decantation or separation and passing through foreign matter control such as magnetic trap, Strainer, Metal detector devices, thermal processing in PLC Aseptic Sterilization and packed in Aseptic bags in MS drums with polyliner inside. The product is manufactured under stringent hygiene conditions throughout the process line and continuous monitoring by QA to comply with quality and Food safety standards
Fruit Seasons
Papaya
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Parameter Group
Range Value
PHYSICAL & CHEMICAL
Refractometric Brix @ 20 Deg Cel
Minimum 9
Acidity As % Anhyd. Citric Acid
0.30 – 0.60
pH As Natural
Max 4.40
Consistency – Bostwick (20 ± 2°C )
7.0-14.0 (Cm/30sec)
Brix – Acid Ratio
50-66
Specific Gravity
1.032
Black Specks / 10 gm
Nil
Brown Specks / 10 gm
NMT 10
MICROBIOLOGICAL
Total Plate Count cfu/ ml
<10
Yeast & Mould Count cfu / ml
<10
Coliform Count cfu / ml
Absent
E.Coli
Absent
ORGANOLEPTIC
Colour
Red,Orangish yellow, Yellow
Flavour & Aroma
Typical of ripe Red Papaya without any off flavor
Taste
Characteristics of ripe Red Papaya fruit
Appearance
Homogenous puree & free of any foreign matter
PACKING
Red Papaya Puree is packed aseptically in pre-sterilized aseptic bags placed with polyliner in food grade epoxy painted (inside) open top MS drum. Product Net weight: 210 Kgs / Drum.
CONTAINER LOADING
80 Drums Per 20’ Container ( With Pallet or Without pallet packing - optional)
STORAGE
Red Papaya Puree should be stored at ambient temperature and not below 40C. Avoid exposure to higher temperature and sunlight.
SHELF – LIFE
Best before 24 months from the date of manufacturing.
ABC Fruits is the leading manufacturer and exporter of Red / Yellow papaya pulp and puree in India.
