Phofo ea lero la fragola ea tlhaho
Phofo ea lero la fragola la tlhaho ke mofuta o omisitsoeng le o phofshoana oa lero la fragola la tlhaho. E etsoa ka ho ntša lero ho tsoa ho fragola ea tlhaho ebe e omisa ka hloko ho hlahisa phofo e ntle, e tiileng. Phofo ena e ka fetoloa hore e be mokelikeli ka ho eketsa metsi, 'me e ka sebelisoa e le motsoako oa tlhaho oa tatso kapa oa ho taka lijong le lino tse fapaneng. Ka lebaka la tlhaho ea eona e tiileng, phofo ea rona ea lero la fragola e netefalitsoeng ke NOP e ka fana ka tatso le phepo ea fragola tse foreshe ka mokhoa o bonolo, o tsitsitseng shelefong.
| Lebitso la Sehlahisoa | Lero la Fragole la OrganicPmohlokomeli | Limela Mohloli | Fragaria × ananassa Duch |
| Karolo e sebelisitsoeng | Fbofokoli | Nomoro ea Sehlopha | ZL20230712PZ |
| TLHAHLOBO | TLHAHISO | LIPHUMO | TEKO Mekhoa |
| Khemikhale ea 'Mele Taolo | |||
| Litlhaku/Ponahalo | Phofo e ntle | Ho lumellana | Pono |
| 'Mala | Pinki | Ho lumellana | Pono |
| Monko o mobe | Tšobotsi | Ho lumellana | Olfactory |
| Latsoa | Tšobotsi | Ho lumellana | Organoleptic |
| Tlhahlobo ea Boholo ba Letlooeng/Sefa | 100% feta letlooeng la 60 | Ho lumellana | USP 23 |
| Ho qhibiliha (ka metsing) | E qhibilihang | Ho lumellana | Tlhaloso ea Ntlong |
| Ho monya ho hoholo | 525-535 nm | Ho lumellana | Tlhaloso ea Ntlong |
| Bongata ba Bongata | 0.45~0.65 g/cc | 0.54 g/cc | Sekhahla sa Botenya |
| pH (ea tharollo ea 1%) | 4.0~5.0 | 4.65 | USP |
| Tahlehelo ha ho omisoa | NMT5.0% | 3.50% | 1g/105℃/lihora tse 2 |
| Molora o Felletseng | NMT 5.0% | 2.72% | Tlhaloso ea ka tlung |
| Litšepe tse Boima | NMT10ppm | Ho lumellana | ICP/MS<231> |
| Moetapele | <3.0 | <0.05 ppm | ICP/MS |
| Arsenic | <2.0 | 0.005 ppm | ICP/MS |
| Cadmium | <1.0 | 0.005 ppm | ICP/MS |
| Mercury | <0.5 | <0.003 ppm | ICP/MS |
| Masalla a Chefo e bolaeang likokoanyana | Finyella litlhoko | Ho lumellana | USP<561> le EC396 |
| Taolo ea Microbiology | |||
| Palo yohle ya Dipoleiti | ≤5,000cfu/g | 350cfu/g | AOAC |
| Tomoso le Hlobo e Felletseng | ≤300cfu/g | <50cfu/g | AOAC |
| E.Coli. | Tse mpe | Ho lumellana | AOAC |
| Salmonella | Tse mpe | Ho lumellana | AOAC |
| Staphylococcus aureus | Tse mpe | Ho lumellana | AOAC |
| Ho paka le Polokelo | E pakiloe ka har'a meropa ea pampiri le mekotla e 'meli ea polasetiki kahare. Boloka ka setshelong se koetsoeng hantle Hole le mongobo. |
| Shelofo Bophelo | Lilemo tse peli haeba li koetsoe 'me li bolokoe hole le khanya ea letsatsi e tobileng. |
(1)Setifikeiti sa tlhaho:Netefatsa hore phofo e entsoe ka fragole tse lenngoeng ka tlhaho, tse netefalitsoeng ke mokhatlo o ngolisitsoeng ka molao oa setifikeiti sa tlhaho.
(2)Tatso le 'Mala oa Tlhaho:Totobatsa bokhoni ba phofo ea ho fana ka tatso le 'mala oa tlhaho oa fragola ho lihlahisoa tse fapaneng tsa lijo le lino.
(3)Botsitso ba Shelofo:Totobatsa nako e telele eo phofo e tla bolokoa ka eona le botsitso ba eona, e leng se etsang hore e be motsoako o bonolo bakeng sa bahlahisi ho o boloka le ho o sebelisa.
(4)Boleng ba Phepo:Khothaletsa melemo ea tlhaho ea phepo e nepahetseng ea fragole, joalo ka vithamine C le li-antioxidants, tse bolokiloeng ka mokhoa oa phofo.
(5)Likopo tse Feto-fetohang:Bontša bokhoni ba phofo ea ho sebelisoa lihlahisoa tse fapaneng, ho kenyeletsoa lino, lijo tse besitsoeng, lihlahisoa tsa lebese le li-supplement tsa phepo e nepahetseng.
(6)Ho qhibiliha ha metsi:Totobatsa ho qhibiliha ha phofo metsing, e leng se nolofalletsang ho e kopanya le ho e kopanya habonolo.
(7)Leiboleng le Hloekileng:Hatisa hore phofo ha e na lintho tse eketsoang tsa maiketsetso, le lintho tse bolokang mongobo tse hohelang bareki ba batlang lihlahisoa tse nang le leibole e hloekileng.
(1) E na le Vithamine C e ngata:E fana ka mohloli oa tlhaho oa vithamine C, e tšehetsang ts'ebetso ea 'mele ea ho itšireletsa mafung le bophelo bo botle ba letlalo.
(2)Matla a Antioxidant:E na le li-antioxidants tse thusang ho loantša li-free radical le ho fokotsa khatello ea oxidative 'meleng.
(3)Tšehetso ea tšilo ea lijo:E ka fana ka faeba ea lijo, e ntlafatsang bophelo bo botle ba tšilo ea lijo le ho lula kamehla.
(4)Ho nosetsa:Sena se ka tlatsetsa ho etseng hore 'mele o be le metsi ha o kopantsoe le lino tse tahang, e leng se tšehetsang ts'ebetso ea 'mele ka kakaretso.
(5)Matlafatso ea Phepo:E fana ka mokhoa o bonolo oa ho eketsa limatlafatsi tsa fragole diresepeng le lijong tse fapaneng.
(1)Lijo le Lijo tse Nooang:E sebelisoa ka har'a li-smoothie, yogurt, lihlahisoa tsa bohobe, le li-supplement tsa phepo e nepahetseng.
(2)Litlolo:E kenyelelitsoe lihlahisoa tsa tlhokomelo ea letlalo ka lebaka la thepa ea eona ea antioxidant le ho khantša letlalo.
(3)Meriana:E sebelisoa e le motsoako oa tlhaho lijong tse tlatsetsang le lijong tse sebetsang.
(4)Li-nutraceuticals:E entsoe ka lihlahisoa tse shebaneng le bophelo bo botle tse kang lino tse matlafatsang kapa tse nkelang lijo sebaka.
(5)Tšebeletso ea Lijo:E sebelisoa tlhahisong ea lino tse nang le tatso, lijo tse tsoekere le ice cream.
Mona ke kakaretso e khutšoanyane ea phallo ea ts'ebetso ea tlhahiso ea phofo ea lero la fragola la tlhaho:
(1) Kotulo: Fragole tse foreshe tsa tlhaho di kotulwa ha di butsoitse haholo.
(2) Ho Hloekisa: Li-fragole li hloekisoa hantle ho tlosa litšila le lithōle.
(3) Ho ntša lero: Lero le ntšoa ho tsoa ho fragole ka mokhoa oa ho hatella kapa oa ho etsa lero.
(4) Ho sefa: Lero le sefa ho tlosa makhasi le lintho tse tiileng, e leng se fellang ka mokelikeli o hlakileng.
(5) Ho omisa: Lero le a omiswa ka ho fafatswa kapa ho hatsetswa ho tlosa mongobo le ho etsa mofuta wa phofo.
(6) Sephutheloana: Lero le phofshoana le pakwa ka hara dijana tse loketseng bakeng sa ho ajwa le ho rekiswa.
Hlahisa
Ka tlase ho 100kg, Matsatsi a 3-5
Tšebeletso ea ntlo le ntlo e bonolo ho e lata
Ka Leoatleng
Ho feta 300kg, Matsatsi a ka bang 30
Ho hlokahala morekisi oa tumello ea litsebi tsa koung ho tloha koung ho ea koung
Ka Moyeng
100kg-1000kg, Matsatsi a 5-7
Ho hlokahala morekisi oa litsebi oa tumello ea litšebeletso tsa boema-fofane ho tloha boema-fofaneng ho ea boema-fofaneng
Phofo ea lero la fragola ea tlhahoe netefalitsoe ke disetifikeiti tsa USDA Organic, ISO, HALAL, KOSHER, le HACCP.
