Pashion Fruit

DESCRIPTION

The fruit is almost round, with a weight between 50 to 60 g and a diameter average of 5.7 cm. It has a resistant, smooth, thick bark.

MICROBIOLOGICAL SPECIFICATIONS

Mesophiles count: 1000 UFC/g maximum count of fungi: 10 UFC/g maximum count of yeasts: 100 UFC/g maximum total coliforms N.M.P 200 UFC/g maximum fecal coliform N.M.P.0

PHYSICO-CHEMICAL SPECIFICATIONS

Total percentage of solids (° Brix): 49.5 – 50.5 relationship Brix / acidity: 3.24 – 4.18 PH (20 ° C): 2. 3 – 2.7 acidity (citric acid) %: 12.4 – 16.5

Nutritional Value

TYPO OF TREATMENT

The Gulupa is subjected to the stages of receipt, storage, selection, cleaning and disinfection, packaging and dispatch

STORAGE CONDITIONS

Temperature: Between 8 – 10 ° C relative humidity: between 65-70%

CONSUME

The Gulupa can eat raw, cutting it in half and eating the pulp with a spoon, can be eaten alone or with cream and sugar. It is also delicious in salads or juice, by pressing the pulp on a sieve and adding water. Sifted pulp, can also be used to make jellies, jams, sauces, cocktails and ice creams.

LIFE USEFUL UNDER CONDITIONS OF CONSERVATION 1 MONTH