---
title: Aseptic purees
description: aseptic technology,free of preservatives,apricot,peach,sour cherry,plum,quince,apple,pear,sea buckthorn,rosehip,strawberry,organic,conventional
---

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## Aseptic purees

[![Apricot puree](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_kajszibarack.jpg?width=320&height=320&name=VELO_Marillen_kajszibarack.jpg "Apricot puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_oszibarack_sarga-husu-1.jpg?width=320&height=320&name=VELO_Marillen_oszibarack_sarga-husu-1.jpg "Yellow peach puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_oszibarack_feher-husu.jpg?width=320&height=320&name=VELO_Marillen_oszibarack_feher-husu.jpg "White peach puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_meggy.jpg?width=320&height=320&name=VELO_Marillen_meggy.jpg "Sour cherry puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_szilva.jpg?width=320&height=320&name=VELO_Marillen_szilva.jpg "Plum puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/velo_Marellin_alma.jpg?width=320&height=320&name=velo_Marellin_alma.jpg "Apple puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_alma_golden-1.jpg?width=320&height=320&name=VELO_Marillen_alma_golden-1.jpg "Golden apple puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_birs.jpg?width=320&height=320&name=VELO_Marillen_birs.jpg "Quince puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_korte_clapp.jpg?width=320&height=320&name=VELO_Marillen_korte_clapp.jpg "Clapp pear puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_korte_vilmos.jpg?width=320&height=320&name=VELO_Marillen_korte_vilmos.jpg "William's pear puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_sutotok.jpg?width=320&height=320&name=VELO_Marillen_sutotok.jpg "Pumpkin puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_homoktovis-1.jpg?width=320&height=320&name=VELO_Marillen_homoktovis-1.jpg "Seabuckthorn puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_szamoca.jpg?width=320&height=320&name=VELO_Marillen_szamoca.jpg "Strawberry puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_csipkebogyo.jpg?width=320&height=320&name=VELO_Marillen_csipkebogyo.jpg "Rosehip puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_bodza.jpg?width=320&height=320&name=VELO_Marillen_bodza.jpg "Elderberry puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/barrel_Marellin_sargarepa.jpg?width=320&height=320&name=barrel_Marellin_sargarepa.jpg "Carrot puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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](https://www.marillen.hu/hs-fs/hubfs/TERMEKEK%20ALOLDALAK/velok/VELO_Marillen_som.jpg?width=320&height=320&name=VELO_Marillen_som.jpg "Cornelian cherry puree")](https://marillen-25261678.hubspotpagebuilder.eu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s?hsLang=hu)

[I'm interested](https://www.marillen.hu/marillen-aj%C3%A1nlatk%C3%A9r%C3%A9s-3?hsLang=en)

##### 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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