Fruits, Vegetable and Its products

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.

Produce should be monitored at an early stage in the supply chain to ensure that consumers receive the freshest products possible. The results of the analyses should, ideally, be accessible before the containers arrive at their destination.


  • Fresh Vegetables
  • Fresh Vegetables
  • Frozen Vegetables
  • Frozen Fruit
  • Fruit Concentrate
  • Asparagus
  • Avocado
  • Bananas
  • Cabbage
  • Carrots
  • Cherries
  • Bananas
  • Oranges
  • Kiwi
  • Pineapple
  • Blueberries
  • Bell Peppers
  • Red Peppers
  • Onions
  • Potatoes
  • Sweet Potatoes
  • Tomatoes
  • Lettuce
  • Cabbage
  • Grapes
  • Eggplant


  • 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 & Trans fatty acids (MUFA, PUFA, FFA in oil extracted as oleic acid, etc.)
  • 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.)
  • Naturally Occurring Toxic Substances (NOTS like hydrocyanic acid, agaric acid, hypercine, 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