Varieties: May include Stanley, Italian, Empress, depending on availability
Physical Characteristics
Appearance: Whole plums, halved, or quartered (as specified in order)
Size: 40-60 mm in diameter for whole plums
Texture: Firm when frozen, slightly softens upon thawing
Foreign Matter: Free from visible foreign matter
Defects: < 5% by weight (minor blemishes or irregular shapes)
Organoleptic Properties
Taste: Sweet-tart, characteristic of ripe plums
Aroma: Fresh, fruity scent typical of plums
Color: Deep purple to reddish-purple, may vary by variety
Chemical and Nutritional Information
Brix: 12-16° (may vary by variety)
pH: 3.3-3.5
Acidity: 0.7-1.5% (as malic acid)
Moisture: 85-90%
Microbiological Standards
Total Plate Count: < 100,000 CFU/g
Yeast and Mold: < 1,000 CFU/g
E. coli: < 10 CFU/g
Salmonella: Absent in 25g
Listeria monocytogenes: Absent in 25g
Packaging and Storage
Packaging: 10 kg or 25 kg polyethylene bags in cardboard boxes
Storage Temperature: -18°C or below
Shelf Life: 24 months when stored as recommended
Certifications and Compliance
Quality Standard: ISO 22000, HACCP
Organic Certification: Available upon request
Allergen Information: May contain traces of sulfites
GMO Status: Non-GMO
Processing Method:
Careful selection of ripe plums
Washing and sorting
Optional pitting and cutting (for halved or quartered products)
Individual Quick Freezing (IQF) to maintain quality and prevent clumping
Optical sorting to remove any defective pieces
Packaging in food-grade materials
Rapid freezing to -18°C or below
Intended Use: Suitable for direct consumption after thawing, or for use in various food applications such as baking, jams, smoothies, and as ingredients in other food products. Ideal for year-round use in food service and food manufacturing industries.
Additional Notes:
Our frozen plums retain the nutritional benefits of fresh plums, including dietary fiber, vitamins, and antioxidants.
The freezing process helps preserve the plums at their peak ripeness, ensuring consistent quality and taste.
Available in various forms (whole, halved, quartered) to suit different culinary needs.