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(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
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