Food & Agriculture Product Testing

Fruit, Vegetables & their Products Testing

Fruit and vegetable testing is done to ensure food safety and quality. Farms, produce distributors, and food manufacturers all require testing, analysis, and certification of their fruits and vegetables prior to shipment, use, or consumption, for everything from bananas to beans. Fruits and vegetables can be tested for nutritional value, safety, adulteration, and microbiological development, as well as for safety and flavour. Fruits and vegetables are carefully regulated by government rules in many nations, with extensive analysis and control, as customers become more conscious of pesticide residue restrictions, waxing on fruits, and other issues. Doctors’ Analytical Laboratories performs extensive Pesticide Residue Analysis in Fruits,Vegetables & Products

Test Parameters

  • Physical & General Analysis (extraneous plant material, texture and flavour, taste, colour, mechanical Damage, undeveloped, tough strings, fibrous unit, insects & its parts, etc.)
  • Chemical Analysis (acid insoluble ash, acidity (expressed as citric acid), acidity of extracted fat expressed as lauric acid, added salt, alcohol insoluble solid content, etc.)
  • Nutritional Analysis & Labelling (energy, carbohydrates, fat, cholesterol, etc.)
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Vitamins (A, E, D, K, B-complex, C)
  • Minerals (calcium, iron, magnesium, potassium, etc.)
  • Mycotoxins (total aflatoxins, aflatoxin B1, aflatoxin B2, etc.)
  • Heavy metal residues (tin, lead, arsenic, etc.)
  • Melamine
  • Additives (ascorbyl esters, acesulfame potassium, allura red AC, ascorbic acid, etc.)
  • Shelf life Testing
  • Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
  • Pesticide Residues