Granadilla
| Granadilla — Product Specifications | |
|---|---|
| Product Name | Granadilla (Passiflora ligularis) |
| Variety | Common / Local cultivars (specify variety per shipment) |
| Origin | Country / Region of harvest (specify farm or region) |
| Color | Golden-yellow to deep orange when ripe |
| Average Fruit Weight | 60 – 120 g per fruit |
| Size / Diameter | Approx. 5 – 8 cm diameter |
| Brix (Soluble Solids) | 12 – 18 °Brix (typical ripe range) |
| pH | Approximately 3.2 – 3.8 |
| Pulp Yield | ~25% – 35% (pulp + seeds by fruit weight) |
| Moisture Content | High (fresh fruit) — typically >75% (fresh basis) |
| Defects / Tolerance | Max 2% decay/soft rot; max 5% cosmetic defects (negotiable per contract) |
| Packaging | 10–18 kg vented trays/crates or 4–10 kg retail boxes; palletized with protective liners |
| Storage & Transport Conditions | Store at 8–12°C, 85–95% RH; refrigerated transport recommended; avoid chilling injury below 6°C |
| Shelf Life | 2 – 4 weeks under recommended refrigerated conditions; shorter at ambient temperatures |
| Intended Use | Fresh consumption, juicing, pulping, confectionery, food processing |
| Minimum Order Quantity (MOQ) | Typically 1–5 MT (negotiable) |
| Certifications | Fresh produce certifications available on request (HACCP, GLOBALG.A.P., Phytosanitary Certificate) |
| Notes | Specifications are indicative — final values, lab reports and COA will be provided per lot upon inquiry. |