(A) PHYSICAL PARAMETERS: | |||
Size | Medium to large | ||
Shape | Long, slightly curved | ||
Color | Yellow to greenish-yellow, depending on ripeness | ||
Texture | Firm, smooth skin | ||
Freshness | No soft spots, firm texture | ||
Weight | 100 - 200 | grams (average weight per banana) | |
Uniformity | Generally uniform size and shape | ||
(B) CHEMICAL PARAMETERS: | |||
Pesticide Residues | Below detectable levels | mg/kg | |
pH | 4.5 - 5.5 | pH units | |
Total Soluble Solids | 20 - 25 | Brix | |
Acidity | 0.1 - 0.3 | % (as citric acid equivalent) | |
Energy | 89 kcal | kcal | |
Carbohydrates | 22.8 g | g | |
- Sugars | 12.2 g | g | |
Fiber | 2.6 g | g | |
Protein | 1.1 g | g | |
Fat | 0.3 g | g | |
Vitamin C | 8.7 mg | mg | |
Vitamin B6 | 0.4 mg | mg | |
Potassium | 358 mg | mg | |
Magnesium | 27 mg | mg | |
Iron | 0.3 mg | mg | |
(C) MICROBIOLOGICAL ANALYSIS: | |||
Total Plate Count (TPC) | < 10,000 CFU/g | CFU/g | |
Yeast and Mold Count | < 1,000 CFU/g | CFU/g | |
E. coli | Absent in 25 g |