| Type: | Strawberry |
|---|---|
| Shelf Life: | >12 Months |
| Freezing Process: | IQF |
| Shape: | Wholes/Slices/Dices/etc. |
| Size: | 15-25mm; 25-35mm |
| OEM: | Supported |
| Samples: |
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| Customization: |
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| SPECIFICATION | ||
| 1.Main points: | ||
| IQF Strawberries should correspond with the definition IQF,should be quick frozen fruits with the temperature inside any part of container equal or less-18ºC.Raw materials used should be fresh and of a good quality.As chilling agents one may use nitrogen,air or carbon-dioxide only.IQF strawberries should be really individual with no aggregation between each other. | ||
| 2.Varieties: | ||
| Red varieties:Mibao | ||
| 3.Organoleptics: | ||
| Appearance | Berries of one variety,well-ripened,clean,without sepals and sepal,without freeze dry,not damaged,not putrid or molded. | |
| Color | Uniform red,with no distinguish color variations.Reddish flesh to white pink inside the berries (when cut) | |
| Taste and odor | Correspond to fresh strawberry with no off-tastes and/or odors,taste of old or bad-ripened berries is forbidden | |
| Consistency | As close as possible to the consistency of fresh strawberry | |
| Target size | 25-35mm | |
| 4.Chemical characteristics | ||
| Brix: | min.70Bx | |
| PH: | 3.2-3.5 | |
| 5.Microbiology: | ||
| Total plate count,CFU/g,not more | 1*10 | |
| Yeast,CFU/g,not more | 5*102 | |
| Moulds,CFU/g,not more | 5*102 | |
| Total coliforms ,not more | 100 CFU/g | |
| Escherichia coli,not more | 10 CFU/g | |
| Salmonella,listeria,etc.in 25g | Negative | |
| 6.Tolerance of defects: | ||
| Over-ripened,putrid and molded spotted berries,totally not more | 3% | |
| Color variation berries,not more | 5% | |
| Mechanical damaged berries,not more | 5% | |
| Clumps of 3 pieces or more frozen,not more | 1% | |
| Size more than 35mm,not more | 10% | |
| Size less than 25mm but more than 20mm,not more | 3% | |
| Berries with sepals /calyx/sepals in 10kg,not more | 10 pieces | |
| Leafs and their parts in 10 kg | 1 piece | |
| Mass content of any vegetable admixtures,except mentioned above (any parts of vegetables, etc.),not more |
Not allowed | |
| Other admixtures (any admixtures which are not from berries,i.e.residues of packaging materials,glass,metal pieces,paper,etc.) |
Not allowed | |
| Mass content of mineral admixtures (soil,sand,etc.),not more | Not allowed | |
| Any animal admixtures (residues of insects,worms,vae,etc.) | Not allowed | |
| Content of preservatives (sulphites,benzoates,sorbates,etc.),not more | Not allowed | |
| 7.Packaging Mainly strong board of cartons with polyethylene (PE)inside with net mass 10-25kg of IQF berries.One may use different packaging materials.Packaging materials and packaging systems used ensure food preservation from any external contamination,without modification of any organoleptic,physical and chemical characteristics.Furthermore those materials should be in conformity with what forecasted by rules for food contact packaging materials. |
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| 8.Labeling Labels should be placed on a sticker or directly on a transportation packaging in any clear way and should content key points as per buyer's requirements. |
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| 9.Transportation and storage QF strawberries should be transported in special refrigerators with thermal registration equipment.Temperature of supply-18 ºC or lower;Temperature of storage-18ºC or lower. Shelf life not less than 24 months from production date.Re-freezing after defrosting is forbidden. |
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