Variety: Rubra
Scientific Name: Malpighia glabra L.

1. ORGANOLEPTIC CHARACTERISTICS

Appearance: Viscous liquid
Color: Red
Flavor: Own
Aroma: Own

 2. PHYSICAL AND CHEMICAL CHARACTERISTICS

Brix (Corrected): 20,00 ± 0,50
Acidity (Citric Acid% w/w): 3,00 to 3,50
Ratio (Brix/Acidity): 5,50 to 7,00
Pulp (% v / v): 40,00 to 60,00
pH: 36 to 37
Flavor: 36 to 37
Defect: 19 to 20
Vit C (mg/100 ml): 2600 to 3500

3. MICROBIOLOGY

Total Count (cfu / g) max: 1000
Count Moulds / Yeast Count (cfu / g) max: 100
Coliforms: Absent

4. STORAGE AND SHELF LIFE

Storage: -12ºC to -18ºC
Shelf Life: 24 months

1. ORGANOLEPTIC CHARACTERISTICS

Appearance: Viscous liquid
Color: Red
Flavor: Own
Aroma: Own

 2. PHYSICAL AND CHEMICAL CHARACTERISTICS

Brix (Corrected): 6.00 to 8.00
Acidity (% Citric Acid w / w): 0.80 to 1.40
Ratio (Brix / Acidity): 4.40 to 9.00
Pulp (% v / v): 40,00 to 60,00
pH: 3,40 to 4,20
Flavor: 36 to 37
Defect: 19 to 20
Vit C (mg/100 ml): 900 to 1400

3. MICROBIOLOGY

Total Count (cfu / g) max: 1000
Count Moulds / Yeast Count (cfu / g) max: 100
Coliforms: Absent

4. STORAGE AND SHELF LIFE

Storage: -12ºC to -18ºC
Shelf Life: 24 months