Variety: Tahiti lemon
Scientific name: Citrus aurantifolia (Christm.) Swingle

1. ORGANOLEPTIC CHARACTERISTICS

Appearance: Viscous liquid
Color: Green
Flavor: Own
Aroma: Own

2. PHYSICAL AND CHEMICAL CHARACTERISTICS

Brix (Corrected): 45.00 to 58.00
Acidity (% Citric Acid w / w): 30.90 to 34.00
LPG (g / l Citric Acid Anhydrous ): 395 to 405
pH: 2,30 to 2,50
Color: Characteristic
Pulp ( % v /v - 5,7°%°Brix): 2,00 to 8,50
Flavor: 37 to 38
Defect: 19 to 20
Vit C (mg/100 ml a 5,7% Acidity) 28 to 38
Formol Number (meq/l to 5,7% Acidity): 20,00 to 30,00

3. MICROBIOLOGY

Total Count (cfu / g) max: 1000
Count Moulds / Yeast Count (cfu / g) max: 100
Coliforms: Absent

4. STORAGE AND SHELF LIFE

Storage: -12°C to -18°C
Shelf Life: 24 months

Appearance: Homogeneous, free of foreign material
Color: Green
Flavor: Own
Aroma: Own

1. PHYSICAL AND CHEMICAL CHARACTERISTICS

Brix (Corrected): 8.50 to 10.50
Acidity (% Citric Acid w / w): 5.00 to 6.80
Ratio: 1,25 to 2,10
LPG (g / l Citric Acid Anhydrous ): 395 to 405
pH: 2,30 to 2,50
Color: Characteristic
Pulp (% v / v): 4.00 to 14.00
Flavor: 36 to 37
Defect: 19 to 20
Formol Number (meq / l): 20.00 to 30.00

2. MICROBIOLOGY

Total Count (cfu / g) max: 1000
Count Moulds / Yeast Count (cfu / g) max: 100
Coliforms: Absent

3. STORAGE AND SHELF LIFE

Storage: -12°C to -18°C
Shelf Life: 24 months