Fruits & Vegetable Testing
Pesticide-residue, heavy-metal, microbiological and quality testing for fresh, frozen and processed fruits and vegetables.
Food & Agricultural Testing
About Fruits & Vegetables Testing
Fresh and processed produce carries two dominant risks — pesticide residue from the field and microbial contamination from handling and irrigation water. CVR Labs tests fresh, frozen, dried, canned and pulped fruits and vegetables, pickles, sauces and purees for multi-residue pesticides by GC-MS/MS and LC-MS/MS, heavy metals, and the indicator and pathogen organisms that determine safety for ready-to-eat use.
For exporters we test to EU and importing-country MRLs and provide the residue certificates buyers demand; for processors we add Brix, acidity, preservative and synthetic-colour checks on jams, sauces and juices. Each report maps results to the FSSAI or buyer limit so a consignment can be released, rejected or re-routed with documented evidence.
Most Requested
Signature tests under Fruits & Vegetables Testing
The checks clients most often ask for with this service — we build the right sub-panel around your product and standard.
Multi-residue pesticidesHeavy metals (lead, cadmium, arsenic)E. coli, Salmonella, ListeriaYeast & mouldBrix, acidity, TSSSynthetic colours & preservatives
Test Coverage
What we analyse under Fruits & Vegetables Testing
The parameter groups below are drawn from this service's own accredited scope; the full searchable list follows.
Pesticide residue is the produce dealbreaker
Vegetables and fruits are the most frequent residue-MRL failures; multi-residue screening to the importing-country limit prevents rejected export loads.
Irrigation water contaminates produce
E. coli, Salmonella and heavy metals enter through irrigation and handling — microbiology and metal panels confirm produce is safe to eat.
Processed lines need additive control
Synthetic colours, preservatives and added sugar in pickles, jams and sauces must sit within FSSAI permitted limits.
Quality & proximate
Total soluble solids (Brix)Titratable acidityTotal / reducing sugarsMoisture & total solidsProtein, fat, fibreFruit / juice content
Additives & preservatives
Benzoic & sorbic acidSulfites (SO2)Saccharin, aspartameSynthetic coloursAscorbic acid (Vit C)Melamine
Defects & extraneous matter
Damaged / blemished unitsMouldy / rotting fruitsInsect-damaged unitsExtraneous matterRodent contaminationVisible mould growth
Microbiology
Bacillus cereusClostridium perfringensColiformsE.coliListeria monocytogenesSalmonella spp.
NABL Scope of Accreditation
Fruits & Vegetables Testing — parameters & methods
| Parameter / Test | Method / Standard |
|---|---|
| Bacillus cereus | IS 5887 (Part 6)ISO 7932 |
| Clostridium perfringens | IS 5887 (Part 4) |
| Coliforms | IS 5401 (Part 1)ISO 4832IS 5401 (Part 2) |
| E.coli | IS 5887 (Part 1)CVR/MB/SOP/17APHA 24th Edition 9221 F |
| Enterobacteriaceae | ISO 21528-2ISO 21528-1CVR/MB/SOP/17 |
| Incubation of Cans / Can sterility test | APHA 5th Edition Chapter 61 |
| Listeria monocytogenes | IS 14988 (Part 1)ISO 11290-1CVR/MB/SOP/17 |
| Salmonella spp. | IS 5887 (Part 3/Sec 1)ISO 6579-1 |
| Shigella spp | IS 5887 (Part 7)CVR/MB/SOP/17 |
| Staphylococcus aureus | IS 5887 (Part 2)IS 5887 (Part 8/Sec 1)ISO 6888-1 |
| Sulphite reducing clostridia | ISO 15213 |
| Total Plate Count | IS 5402 (Part 1)ISO 4833-1IS 1622 |
| Vibrio cholerae | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Vibrio parahaemolyticus | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Yeast and Moulds | IS 5403 |
| Acid insoluble ash | FSSAI Manual of Methods of Analysis of foods (Beverages: tea, coffee, chicory) FSSAI 004A.007:2023IS 6287IS 1163 |
| Fruit juice content | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.11FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.11 |
| Mineral impurities | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.10 |
| Protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.026:2022 |
| Reducing sugars | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.6 |
| Salt as NaCl | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 1.7IS 12451FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 1.7 |
| Test for added colouring matter | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Titratable acidity as citric acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4 |
| Total ash | IS 13846IS 6287IS 4684 |
| Total solids | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.046:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.025:2022FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.1 |
| Total soluble solids | IS 13815 |
| Total sugars | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.6 |
| Sugar content as sucrose | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6 |
| Titrable Acidity as citric acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4 |
| Acid value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021 |
| Added colouring matter (oil soluble) | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.046:2021 |
| Allylisothiocyanate | IS 548 P-1FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.016:2021 |
| Baudouin test | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.013:2021FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.091:2022 |
| Bellier turbidity test | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.012:2021 |
| Carr-Price test for vitamin A | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.040:2021 |
| Cloud point | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.015:2021 |
| Flash point (Pensky Marten closed cup) | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.004:2021 |
| Free fatty acid as oleic/ palmitic/lauric/ricinoleic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021 |
| Insoluble impurities | IS 548 P-1 |
| Iodine value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.010:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.095:2022 |
| Melting point | IS 1263FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.006:2021IS 12451 |
| Moisture and volatile matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.027:2021 |
| Peroxide value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.042:2021IS 12711FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.094:2022 |
| Polenske value | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products), FSSAI 01.090:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.090:2022 |
| Refractive index @ 40°C | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.003:2021 |
| Saponification value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.007:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.096:2022 |
| Specific gravity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.002:2021 |
| Test for argemone oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.032:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.015:2021 |
| Test for castor oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.031:2021 |
| Test for hydrocyanic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.034:2021FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.035:2021 |
| Test for linseed oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.017:2021 |
| Test for mineral oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.029:2021 |
| Test for rancidity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.042:2021FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.043:2021 |
| Unsaponfiable matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.008:2021IS 1263 |
| Acid value of extracted fat | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.038:2023IS 4684 |
| Added colouring/ flavouring matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.045:2021 |
| Carr Price test for vitamin A | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.040:2021 |
| Moisture | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 4.1FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.006:2023 |
| Rancidity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.043:2021 |
| Free fatty acid as oleic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.089:2022 |
| Suspended / foreign matter, separated water | IS 548 P-1 |
| Acesulfame K | CVR/INS/SOP/LCMS-MS/007 |
| Alitame | CVR/INS/SOP/LCMS-MS/007 |
| Ascorbic acid(Vitamin C) | CVR/INS/SOP/LCMS-MS/011 |
| Aspartame | CVR/INS/SOP/LCMS-MS/007 |
| Benzoic acid | CVR/INS/SOP/HPLC/007 |
| Brilliant blue | CVR/INS/SOP/HPLC/13 |
| Fast green | CVR/INS/SOP/HPLC/13 |
| Melamine | CVR/INS/SOP/LCMS-MS/008 |
| Neotame | CVR/INS/SOP/LCMS-MS/007 |
| Saccharin | CVR/INS/SOP/LCMS-MS/007 |
| Sorbic acid | CVR/INS/SOP/HPLC/007 |
| Sunset yellow | CVR/INS/SOP/HPLC/13 |
| Tartrazine | CVR/INS/SOP/HPLC/13 |
| Carbohydrates | CVR/FD/SOP/001 |
| Cholesterol | AOAC 22nd Edition 994.10 |
| Crude fibre | IS 10226 (part 1)FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.018:2023IS 10226 (Part 1) |
| Energy | CVR/FD/SOP/001 |
| safrole | CVR/INS/SOP/GCMSMS/024 |
| Sugar as sucrose | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.052:2022 |
| Total fat | IS 6287IS 1163IS 12711 |
| Acidity as citric acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4 |
| Reducing sugar | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6IS 6287IS 15279 |
| Total sugar | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6IS 6287 |
| Acid insoluble ash in dil HCl | IS 13846FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 5.3FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.012:2023 |
| Peroxidase test | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 17.5FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.040:2021 |
| Added colour (natural/ synthetic) | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82, 2016 |
| Blemished / damaged units | CVR/FD/SOP/002 |
| Broken fruits | CVR/FD/SOP/002 |
| Damaged fruits | CVR/FD/SOP/002 |
| Damaged raisins | CVR/FD/SOP/002 |
| Damaged/discoloured units | CVR/FD/SOP/002 |
| Extraneous matter | CVR/FD/SOP/002IS 15279IS 4706 P-1 |
| Immature fruits | CVR/FD/SOP/002 |
| Insect damaged and dirty fruits | CVR/FD/SOP/002 |
| Mouldy fruits | CVR/FD/SOP/002 |
| Slabs | CVR/FD/SOP/002 |
| Sugared raisins | CVR/FD/SOP/002 |
| Sulfites | AOAC 22nd edition 990.28 |
| Fruit content | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.11 |
| Fruit juice content when reconstituted by dilution according to direction for use | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.11 |
| Acidity as acetic acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 14.5 |
| Mineral acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 14.6 |
| Starch | FSSAI Manual of Methods of Analysis of foods (Spices, herbs and condiments) FSSAI 10.032:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.032:2021IS 7807 |
| Organic extraneous matter | IS 4333 (Part 1)CVR/FD/SOP/002 |
| Tamarind seeds | CVR/FD/SOP/002 |
| Total soluble solids (on dilution on ready to serve basis) | IS 13815 |
| Acidity as tartaric acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4 |
| Mineral oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.029:2021CVR/FD/SOP/002IS 3025 (Part 39) Clause 6 |
| Rodent contamination | CVR/FD/SOP/002 |
| Rotting | CVR/FD/SOP/002 |
| Visible mould/fungal growth | CVR/FD/SOP/002 |
| Carbohydrate | CVR/FD/SOP/001 |
| Crude fat | IS 12758IS 12569IS 2639 |
| Crude protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023 |
| Fat | IS 12758IS 9037IS 12451 |
| Sugar | AOAC 22nd edition 939.03FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6 |
| Blemished peas | IS 14267 P-1 |
| Blond peas | IS 14267 P-1 |
| Extraneous vegetable material | IS 14267 P-1 |
| Pea fragments | IS 14267 P-1 |
| Seriously blemished peas | IS 14267 P-1 |
Need a parameter that isn't listed? Share your product and requirement and our technical team will confirm the applicable method, standard and turnaround, and advise whether it falls within our NABL scope. Contact our technical team →
Methods & Standards
How Fruits & Vegetables Testing is tested
Reference methods applied
FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2IS 14267 PFSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021IS 548 PISO 21528IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)CVR/FD/SOP/002
Where more than one standard applies, the appropriate method is selected for each sample and regulatory requirement. Validated in-house CVR SOPs on GC-MS/MS, LC-MS/MS and ICP-MS are part of the accredited scope.
Accreditation & Recognition
Accreditations covering Fruits & Vegetables Testing
See the Accreditations & Scope page for full certificate details.
NABL
ISO 9001
Samples we accept
Samples we accept for Fruits & Vegetables Testing
Fresh & frozen producepureespulpspicklessaucescanned & dehydrated vegetables
How It Works
From enquiry to accredited report
Request a Quote
Share product, parameters and target standard.
Send Sample
Submit in sealed, labelled packaging or arrange pickup.
Login & Prep
Logged in LIMS with unique IDs and prepared.
Accredited Analysis
Validated NABL-scope methods on advanced instruments.
Test Report
Traceable, accredited report with limit comparison.
FAQ
Fruits & Vegetables Testing — frequently asked questions
Is Fruits & Vegetables Testing NABL-accredited at CVR Labs?
Yes. Fruits & Vegetables Testing is performed under CVR Labs' NABL ISO/IEC 17025:2017 accreditation (Cert. NABLT0626TN18226) at our Chennai laboratory, with traceable, audit-ready reports accepted for compliance and submission.
Do you test produce to export pesticide limits?
Yes. Fruits and vegetables are screened for multi-residue pesticides by GC-MS/MS and LC-MS/MS and reported against EU / importing-country and FSSAI MRLs.
Can you test pickles, jams and sauces?
Yes. Processed produce is checked for Brix, acidity, preservatives, permitted synthetic colours and microbiology in addition to contaminant screening.
What microbiology applies to fresh produce?
Indicator counts plus E. coli, Salmonella and Listeria are tested, which is essential for produce intended for ready-to-eat or minimally processed use.
What samples do you accept for Fruits & Vegetables Testing?
We routinely handle Fresh & frozen produce, purees, pulps, pickles, sauces, canned & dehydrated vegetables. Share your exact sample type and target standard and our technical team will confirm the required quantity, method and turnaround.
What parameters are included in Fruits & Vegetables Testing?
The Fruits & Vegetables Testing panel covers 122 accredited parameters such as Bacillus cereus, Clostridium perfringens, Coliforms, E.coli and Enterobacteriaceae. The full searchable list is on this page — tell us your target and we'll map the right sub-panel for your sample.
Ready to test with an accredited laboratory?
NABL ISO/IEC 17025:2017 · ISO 9001 · ISO 45001 · CPCB · BIS — trusted since 1999.
Related Services
Frequently requested together
Milk & Dairy Products TestingComposition, quality, adulteration, residue and microbiological testing for milk, ghee, butter, cheese, paneer, curd, cream and milk powders.Cereals & Pulses TestingProximate, quality, heavy-metal, pesticide-residue, mycotoxin and microbiological analysis of cereals, pulses, millets and milled products.Rice & Wheat TestingGrain quality, milling, moisture, broken-grain, aflatoxin, pesticide and metal testing for rice, wheat and their flours.