NTSS (Brix) 28-30% 36-38% 28-30 % 30-32%
Type Cold break Hot break
Bostwick (At brix 12.5%) 6-9 cm /30 sec. 5-7 cm /30 sec.
Howard mould count 50% max
PH 4.2±0.2
Gardnar A/B 2.1min
Lycopene 45mg/100g min
Total acidity 9% max
Foreign material Shall be free from pits, stems, skins, dirt and other foreign material
Heavy metal < 200mg/kg< 1.0mg/kg< 5.0mg/kg< 0.5mg/kg
Flavor and taste Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor
Microorganism In comply with commercial sterilization
Ingredient 100% Fresh, Sound, Ripe tomatoes
Food additives Not to be detected
Remnants of Prohibited agricultural chemicals Not to be detected
Packing In 1000 liter aseptic bag in wooden bin packing, about 1300kg net weight per wooden bin, 16 bins/20fcl
Storage Store in a clean, dry, well-ventilated area; prevent direct sunshine to the products.
Shelf life 2 years from date of manufacture under appropriate storage conditions
Processing chart: Rawtomatoes-washing-sorting-breaking-preheating-concentration-sterilization-heat preservation)-filling-cooling-labeler-storageFresh tomato GMO freeProduction management: under ISO9002 and HACCP