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Current Category » Post Harvest Management of Fruits and Vegetables

Limits for Permitted Preservatives in Fruit Products

Fruit Product

Preservative

Concentration ( Parts per Million)

Fruit and fruit pulp or juice for conversion into jam or crystallized or cured fruit or other products.

 

 

Cherries

Sulphur dioxide

5000

Strawberries and raspheberries

Sulphur dioxide

2000

Other fruits

Sulphur dioxide

1000

Fruit juice concentrates

Sulphur dioxide

1500

Dried Fruits

 

 

Apricot , peach, apple, pear, and  other raisins or sultans.

Sulphur dioxide

2000

Squashes, crushes, fruit syrups, cordials, fruit juices and barley waters.

Sulphur dioxide or Benzoic acid

350

Jam, Marmalade , Preserve and fruit jelly.

Sulphur dioxide or Benzoic acid

40 or 200

Crystallized , glanced or cured fruit

Sulphur dioxide or Benzoic acid

 

Fruit fruit pulp not otherwise specified in this schedule

Sulphur dioxide

350

Sweetened ready to serve beverage

Sulphur dioxide or Benzoic acid

70 or 120

Pickles and chutney made from fruits and vegetables

Sulphur dioxide or Benzoic acid

100 or 250

Tomato and other sauces

Sulphur dioxide or Benzoic acid

2000 or 750

Dehydrated vegetables

Sulphur dioxide

2000

Tomato puree and paste

 Benzoic acid

250

Syrup and sharbats

Sulphur dioxide or Benzoic acid

250 or 600

        
In case sulphur dioxide is used as preservative in pickle and chutney, the product should not be packed in tin containers.

Current Category » Post Harvest Management of Fruits and Vegetables