Pink Guava Pulp is extracted from the selected varieties of the white guavas. The fruits are first inspected for the quality, washed and sent to ripening chambers.


Fully ripened Pink Guavas are again washed, then transferred for further processing which includes deseeding, pulp extracting, centrifuging, homogenizing. In case of aseptic product the pulp is sterilized and packed in aseptic bags maintaining the sterility. The refined pulp is also packed in cans hermetically sealed and retorted.

PARAMETER GROUP RANGE VALUE
PACKING INFORMATION
Aseptic Bag in Steel Drums – Net 210 Kgs -
3.10 Kgs A – 10 OTS Cans X 6Nos X1 Carton – 18.600 Kgs Nett -
PHYSICAL & CHEMICAL
Refractometric Brix @ 20 Deg Cel Min 9 Brix
Acidity As % Anhyd. Citric Acid 0.45-0.60%
pH As Natural 3.75 - 3.95
Consistency – Bostwick 8-12 cms/30 secs
Brix – Acid Ratio 55-66
Black Specks / 10 gm -
Brown Specks / 10 gm < 10
ORGANOLEPTIC
Colour Pink and Creamy White
Flavour & Aroma Typical Desert Quality Guava
Taste Characteristics of Typical Ripe White Guava
Appearance Homogenous No Foreign Matter
MICROBIOLOGICAL PARAMETERS
Total Plate Count cfu/gm < 10
Yeast & Mould count cfu/gm < 10
Coliform Count cfu / gm Absent
Pathogens cfu / gm Absent