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Product description of IQF strawberry
A.Description of strawberries:
The IQF strawberry Am13 is Chinese origin, to be without calyx, without stalks, cleanly washed, carefully sorted, without mouldy strawberries, without rotten strawberries, metal detected and free from any foreign substance.
B.Standard Analytical Data of Grade A strawberries (per 10kg).
Brix level:7-8
Size: 15-25mm, 25-35mm, 25-40mm, Min 97% fruits fall within this size.
Colour: minimum 97% fruits of fine regular red strawberries color.
Taste: typical of the strawberries, without any off-taste.
Unripe and overripe fruits: each max.2% by weight.
Broken-damaged squashed and misshapen fruits: Max 2% by weight.
A.Description of strawberries:
Variety All star, American 6, American 13, Honey, Darselect, Camarosa and Sena senaga, all strawberries are of Chinese origin, to be without calyx, without stalks, cleanly washed, carefully sorted, without molded strawberries, without rotten strawberries, metal detected and free from any foreign substance.
B.Standard Analytical Data of Grade A strawberries (per 10kg).
Brix level: All star, American6, Darselect 6.0-6.5, American 13, honey, Camarosa and Sena senaga 6.5-7.5
Size: 15-25mm, 25-35mm, 25-40mm, Min 97% fruits fall within this size.
Colour: minimum 97% fruits of fine regular red strawberries color.
Taste: typical of the strawberries, without any off-taste.
Unripe and overripe fruits: each max.2% by weight.
Broken-damaged squashed and misshapen fruits: Max 2% by weight.
Clumps less than 3 fruits: under 2% by weight.
Calyx: Max 1 piece.
Leaves: Max 1 piece.
metal/glass/plastic/stone/sand/soil or any other FMV/EVM: Non-existence.
Contamination: pesticides, fungicides, metals, mycotoxines, radioactivity, according to EEC regulations, USFDA and China National Standards.
Microbiology: NO apparent disease.
Storage and transporting: cleanly stored and transported at or under temperature of minus 18 degrees centigrade (DC).
C. Microbiological Description:
(1) T.V.C. 50000/G
(2) Yeast <1000CFU/G
(3) Moulds <1000CFU/G
(4) Salmonella NIL
(5) Pathogenic bacteria NIL
(6) Coliforms NIL
(7) E.coli NIL