Brix level: min 8

Colour:100% typical yellow color,

Taste and flavour: typical,sound,ripe apricot

Stones: absent

Foreign bodies & others: absent

Total viable count: max. 104 C.F.U. per gram

Yeast: max. 104 C.F.U. per gram

Mould: max. 103 C.F.U. per gram

Pathogenic bacterial: absent per gram

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