Variety: Umbu
Scientific Name: Spondias tuberosa arruda

1. ORGANOLEPTIC CHARACTERISTICS

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

2. PHYSICAL AND CHEMICAL CHARACTERISTICS

Brix (Corrected): 8.00 to 10.00
Acidity (% Citric Acid w / w): 0.90 to 1.20
Ratio (Brix / Acidity): 6.70 to 11.20
Pulp (% v/v – 13,5 °Brix): 50,00 to 80,00
pH: 2,50 to 3,00
Flavor: 37 to 38
Defect: 19 to 20
Viscosity (cps.): 700 to 5000

3. MICROBIOLOGY

Total Count - 1000 (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