Quality Control

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

Prunes armeniaca- Stone fruit

Article description

Iran dried apricots, sulphured

Origin

Iran

Productsubdivisions

None

Sensoric Requirements

 

Appearance/ Look

Light orange to reddish, dull surface

Odour/ Smell

Typical, normal, without attracting attention

Consistency

Normal, firm to the bite, not leathery or soft

Taste

Slightly acescent, faultless

Physical-Microbiological Requirements

 

Living vermin

None

Mould

None

Impurities/foreign objects

Max. 1%

Chemical Requirements

 

Moisture

Max. 24%

Sulphur dioxide

Max. 2.000 ppm

AW-value (water activity)

Max. 0,7 %

Phostoxin

Max. 0,01 mg/kg

Microbiological Requirements

 

Total plate count

Max. 100.000 cfu/g

Coliforms bacteria

Max. 1.000 cfu/g

E. Coli

Max. 100 cfu/g

Salmonellae

Negative/125 g

Yeast and Moulds

Max. 10.000 cfu/g