My Fruit Brix Results (Updated 3/18/12)

[murahilin]

I will post regular updates of my new fruit brix tests in this post.

Tonight(2/26/12) I tested some M. vexator fruit. The brix was around 12.5.





Wednesday (3/14/12) I tested cherimoya, jaboticaba, dried sapodilla, apples, and some sort of orange. Harry will fill in the apple and orange variety later.


Sapodilla

Jaboticaba

Jaboticaba

Orange

Apple

Cherimoya

Cherimoya

Cherimoya

[Tomas]

Hi,

Good idea. Maybe you could add a little reference to the Brix values of standard fruits so people have something to compare to, like brix for a lemon etc.

Tomas

[Tropicdude]

I think its best to compare brix with fruit of same type, because even though a lemon is sour, you will find that the brix wont be low as expected.

[murahilin]

I think its best to compare brix with fruit of same type, because even though a lemon is sour, you will find that the brix wont be low as expected.

Exactly. I think it works better to use it to compare the same variety or different varieties of the same fruit. Doesn't work too well as a comparison between different fruit.

I think if I had a device to check the acidity of the fruit also would be interesting to have to compare with the brix.

[Squam256]

Did you test the cambuca?

[murahilin]

Did you test the cambuca?

Didn't get a chance to. I didn't bring it home. I was so excited at the prospect of orange jello that I ate it right away. I forgot to even take a pic of the inside of the fruit.

[fruitlovers]

I think its best to compare brix with fruit of same type, because even though a lemon is sour, you will find that the brix wont be low as expected.

Exactly. I think it works better to use it to compare the same variety or different varieties of the same fruit. Doesn't work too well as a comparison between different fruit.

I think if I had a device to check the acidity of the fruit also would be interesting to have to compare with the brix.

 

I think testing for acidity would be more complicated than a brix tester as there are different kinds of acids involved: citric acid, malic acid, glycolic, tartaric, etc. I don't know that there's one device that can test for all the different acids?
Oscar

[Tropicdude]

Testing for PH perhaps, would be interesting to see a chart with different fruits, with there Brix and PH.

[Guanabanus]

Good idea.

Each variety's BRIX will vary. 

Growers use BRIX for feedback:  Was mineral nutrition optimal? (Calcium, Phosphorous, Potassium, Silicon, etc.)  Has the fruit been on the tree long enough? (Enough sunny days).

Savvy buyers use their own BRIX meters for selecting quality.

[murahilin]

Good idea.

Each variety's BRIX will vary. 

Growers use BRIX for feedback:  Was mineral nutrition optimal? (Calcium, Phosphorous, Potassium, Silicon, etc.)  Has the fruit been on the tree long enough? (Enough sunny days).

Savvy buyers use their own BRIX meters for selecting quality.

I saw a chart online that showed what the optimal brix for different fruit and vegetables were. That is probably something I should keep with me for reference so I can know if I got good quality produce. The only problem is, it gives the optimal brix by species and not by cultivar and it definitely varies by cultivar too. This summer will be interesting to test the differences between different mango varieties.

[fruitlovers]

I saw a chart online that showed what the optimal brix for different fruit and vegetables were. That is probably something I should keep with me for reference so I can know if I got good quality produce. The only problem is, it gives the optimal brix by species and not by cultivar and it definitely varies by cultivar too. This summer will be interesting to test the differences between different mango varieties.

I'm glad you're doing that. Keep us posted. I'm sure you also realize that brix reading is going to depend a whole lot on the stage of maturity that a fruit is picked. That jaboticaba picked way early will have a terrible brix reading and taste terrible also. In fact that is one of the main reasons for growers to have brix instrument, so they can pick at optimal stage: to endure weeks of transportation, and still not taste too horribly bland so that some unsuspecting consumer may actually eat it and rebuy it.
Oscar

[Tropicdude]

High brix on those Cherimoya , I have never tried one, must taste like candy at 22+