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.
Source: agriinfo
