Alphonso Mango Slice/Chunks

The best Alphonso Mangoes are ripened, sorted, washed, and peeled. Then slices or chunks are dipped in chlorinated water and fed through the dewatering and infeed shaker to the IQF. This process of Individual Quick Freezing involves ultra-rapid freezing to very low temperatures designed to halt the activities of microorganisms that cause decay and deterioration of food. Once the packing is completed, the product passes through metal detectors and is transferred to the cold store at -18° C. The entire process is carried out under strictly hygienic conditions.


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Product Specifications

Parameters

Ingredients Alphonso Mango
Storage Min -18° C
Shelf Life 2 years
Harvesting April - June
Brix corrected at 20° C (o B) >15.0
pH 3.5 - 4.0
Colour Natural of the Fruit
Flavour / Aroma Semi Ripe Alphonso Mango

Microbiological Analysis

TPC cfu/gm < 10,000
Yeast/Mould cfu/gm < 1000
Coli forms cfu/gm < 100
E-Coli cfu/gm < 10
Salmonella cfu/gm Negative
Staphylococcus aureus Negative

Presentations

Presentation Dices 10 x 10 mm
Cubes 15 x 15 mm
Cubes 20 x 20 mm
Chunks 25 x 25 mm
Cheeks
Packing 10 Kg LDPE Bags in 5 ply Carton Box
Net Weight 10 Kgs
Cases Per FCL 2300