Aseptic purees
Apricot puree
- Organic and conventional
- Brix: 9,4 - 14,0 %
- Acid content (in citric acid): 0,67 - 2,18 %
- pH: 2,94 - 3,73
- Bostwick: 7,8 - 16,9 cm/30 sec (20 °C)
- Ascorbic acid content: 400 mg/kg
Yellow peach puree
- Organic and conventional
- Brix: 9,9 - 16,4 %
- Acid content (in citric acid): 0,19 - 0,75 %
- pH: 3,52 - 4,61
- Bostwick: 7,9 - 13,9 cm/30 sec (20 °C)
- Ascorbic acid content: 500 mg/kg
White peach puree
- Organic and conventional
- Brix: 9,9 - 16,4 %
- Acid content (in citric acid): 0,19 - 0,75 %
- pH: 3,52 - 4,61
- Bostwick: 7,9 - 13,9 cm/30 sec (20 °C)
- Ascorbic acid content: 500 mg/kg
Sour cherry puree
- Organic and conventional
- Brix: 12,6 - 19,0 %
- Acid content (in citric acid): 0,81 - 1,71 %
- pH: 3,27 - 3,85
- Bostwick: 8,3 - 22,9 cm/30 sec (20 °C)
- Ascorbic acid content: 100 mg/kg
Plum puree
- Organic and conventional
- Brix: 13,0 - 18,4 %
- Acid content (in citric acid): 0,44 - 1,12 %
- pH: 3,32 - 4,04
- Bostwick: 7,7 - 13,9 cm/30 sec (20 °C)
- Ascorbic acid content: 100 mg/kg
Apple puree
- Organic and conventional
- Brix: 12,0 - 16,5 %
- Acid content (in citric acid): 0,28 - 0,84 %
- pH: 3,11 - 3,98
- Bostwick: 2,9 - 12,8 cm/30 sec (20 °C)
- Ascorbic acid content: 400 mg/kg
Golden apple puree
- Organic and conventional
- Brix: 12,0 - 16,5 %
- Acid content (in citric acid): 0,28 - 0,84 %
- pH: 3,11 - 3,98
- Bostwick: 2,9 - 12,8 cm/30 sec (20 °C)
- Ascorbic acid content: 400 mg/kg
Quince puree
- Conventional
- Brix: 12,9 - 14,6 %
- Acid content (in citric acid): 0,59 - 0,85 %
- pH: 3,20 - 3,50
- Bostwick: 1,3 - 2,6 cm/30 sec (20 °C)
- Ascorbic acid content: 400 mg/kg
Clapp pear puree
- Conventional
- Brix: 9,3 - 14,8 %
- Acid content (in citric acid): 0,20 - 0,46 %
- pH: 3,64- 4,16
- Bostwick: 7,6 - 14,1 cm/30 sec (20 °C)
- Ascorbic acid content: 400 mg/kg
William's pear puree
- Organic and conventional
- Brix: 9,3 - 14,8 %
- Acid content (in citric acid): 0,20 - 0,46 %
- pH: 3,64 - 4,16
- Bostwick: 7,6 - 14,1 cm/30 sec (20 °C)
- Ascorbic acid content: 400 mg/kg
Pumpkin puree
- Organic and conventional
- Brix: 8,0 - 11,9 %
- Acid content (in citric acid): 0,10 - 0,27 %
- pH: 4,68 - 5,94
- Bostwick: 2,7 - 8,2 cm/30 sec (20 °C)
- Ascorbic acid content: 300 mg/kg
Seabuckthorn puree
- Organic and conventional
- Brix: 10,3 - 13,3 %
- Acid content (in citri acid): 2,80 - 4,89 %
- pH: 2,51 - 2,72
- Bostwick: 16,4 - 22,8 cm/30 sec (20 °C)
- Ascorbic acid content: 100 mg/kg
Strawberry puree
- Conventional
- Brix: 7,1 - 8,6 %
- Acid content (in citric acid): 0,51 - 0,98 %
- pH: 3,32 - 3,64
- Bostwick: 12,2 - 16,1 cm/30 sec (20 °C)
- Ascorbic acid content: 100 mg/kg
Rosehip puree
- Organic and conventional
- Brix: 11,1 - 13,4 %
- Acid content (in citric acid): 0,80 - 1,06 %
- pH: 3,54 - 3,81
- Bostwick: 9,1 - 14,6 cm/30 sec (20 °C)
- Ascorbic acid content: 100 mg/kg
Elderberry puree
- Organic and conventional
- Brix: 11,7 - 13,4 %
- Acid content (in citric acid): 0,66 - 0,92 %
- pH: 3,64 - 4,48
- Bostwick: 16,4 - 21,7 cm/30 sec (20 °C)
- Ascorbic acid content: 100 mg/kg
Carrot puree
- Conventional
- Brix: 8,2 - 8,9 %
- Acid content (in citric acid): 0,06 - 0,17 %
- pH: 5,01 - 5,92
- Bostwick: 3,0 - 7,6 cm/30 sec (20 °C)
- Ascorbic acid: 300 mg/kg
Cornelian cherry puree
- Organic and conventional
- Brix: 12,92 - 14,28 %
- Acid content (in citric acid): 2,61 - 2,89 %
- pH: 2,63 - 2,91
- Bostwick: 4,28 - 4,73 cm/30 sec (20 °C)
- Ascorbic acid content: 100 mg/kg
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