Pink guava is a tropical fruit which is known for its unique taste, aroma and pink colored pulp. Guavas are categorized based on the color of their flesh. The pink guava pulp is sweeter than White Guava Pulp/Puree and has a stronger aroma. The Pink colored flesh is due to the presence of a pigment called carotenoid. This is the same pigment that gives distinct color to the carrots and tomatoes. Though the pink guava has its origin in South America, it is also abundant in many areas of Asia and South Africa. In India, the pink guava is predominantly cultivated in Uttar Pradesh, Karnataka and Maharashtra.
Pink Guava Pulp/Puree Specification
| Parameter Group | Range Value |
|---|---|
| PHYSICAL & CHEMICAL | |
| Refractometric Brix @ 20 Deg Cel | Minimum 8 |
| Acidity As % Anhyd. Citric Acid | 0.35 – 0.65 |
| pH As Natural | 3.60-4.20 |
| Consistency – Bostwick (20 ± 2°C ) | 7.0-12.0 (Cm/30sec) |
| Brown Specks / 10 gm | NMT 5 |
| Black Specks / 10 gm | NIL |
| MICROBIOLOGICAL | |
| Total Plate Count cfu/ ml | <10 |
| Yeast & Mould Count cfu / ml | <10 |
| Coliform Count cfu / ml | Absent |
| E.Coli | Absent |
| ORGANOLEPTIC | |
| Colour | Pink |
| Flavour & Aroma | Typical of ripe Pink Guava without any off flavor |
| Taste | Characteristics of ripe Pink Guava fruit |
| Appearance | Homogenous puree & free of any foreign matter |
| PACKING |
| Pink Guava 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. |
| SHELF – LIFE |
| Best before 24 months from the date of manufacturing |