Iranian Dried Apricot Standard
The institute of Standard and Industrial Research of Iran requires that all dried apricot producers must observe the fallowing standards in order to export their product:
Article
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Prunes armeniaca- Stone
fruit
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Article description
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Iran dried apricots,
sulphured
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Origin
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Iran
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Productsubdivisions
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None
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Sensoric Requirements
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Appearance/ Look
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Light orange to reddish,
dull surface
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Odour/ Smell
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Typical, normal, without attracting
attention
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Consistency
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Normal, firm to the bite,
not leathery or soft
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Taste
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Slightly acescent, faultless
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Physical-Microbiological
Requirements
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Living vermin
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None
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Mould
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None
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Impurities/foreign objects
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Max. 1%
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Chemical Requirements
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Moisture
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Max. 24%
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Sulphur dioxide
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Max. 2.000 ppm
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AW-value (water activity)
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Max. 0,7 %
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Phostoxin
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Max. 0,01 mg/kg
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Microbiological
Requirements
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Total plate count
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Max. 100.000 cfu/g
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Coliforms bacteria
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Max. 1.000 cfu/g
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E. Coli
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Max. 100 cfu/g
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Salmonellae
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Negative/125 g
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Yeast and Moulds
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Max. 10.000 cfu/g
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