Frozen avocado halves are made from fresh, ripe avocados that have been washed, peeled, pitted, sliced and frozen to preserve their quality and nutritional value. Below are the general specifications:
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Product description
Frozen avocado halves are produced from high-quality avocados, usually Hass or other approved varieties, and frozen to preserve their natural color, flavor and texture.
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General specifications
1. Variety:
A typical Hass avocado, known for its creamy texture and rich flavor.
2. Freezing method:
Individual Quick Frozen (IQF) to maintain separation and avoid sticking.
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Physical characteristics
1. Appearance:
Uniform green to yellowish body color, no browning or discoloration.
Intact, evenly split avocado halves with minimal damage.
2. Size and weight:
Sorted by size or weight (eg 100–150 g per half).
3. Texture:
Smooth and creamy, retaining its integrity when thawed.
4. Taste and aroma:
Characteristic fresh taste of avocado, without unpleasant tastes and smells.
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Chemical and microbiological requirements
1. pH:
Usually 6.2–6.8.
2. Moisture content:
65–80%, depending on the variety.
3. Preservatives (if used):
Citric acid or ascorbic acid may be added to prevent browning.
4. Pesticide residues:
Complies with local and international regulations (eg EU MRLs, FDA).
5. Microbiological limits:
Total plate count: <100,000 CFU/g.
Yeast and mold: <500 CFU/g.
E. coli: Negative.
Salmonella: Missing in 25 g.
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Defects (tolerances)
1. Foreign substances:
Not allowed (eg peels, pits, stems).
2. Discoloration or browning:
<3%.
3. Form defects (damaged halves):
<10%.
4. Freezer burn:
Minimal or none.
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Packaging
1. Retail Packaging:
Polyethylene bags or trays (eg 250 g, 500 g).
2. Bulk packing:
Cardboard boxes or boxes with multi-layer lining (eg 10 kg, 20 kg).
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Storage and shelf life
1. Temperature:
Store at -18°C (0°F) or below.
2. Expiry date:
Typically 12–18 months under proper storage conditions.
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