Brix Refractometer
Brix Refractometer
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y does sugar level in apples change so rapidly going from high to low (in brix) which is used to measure sugar
sugar level of apples can measured using a refractometer which is in brix % and when the sugar level is measured after 2 days the sugar level goes down in percentage then it comes back up again, then goes down again, might then stay constant. why is this?
The instant you pick any food, esp. one with a high sugar content, it starts to deteriorate. The complex sugars break down to simple, and it slowly begins to ferment. Within one hour, the sugar content changes dramatically, and it continues to do so, although less rapidly, until it is consumed.
Producers and growers actually take this into account in thier work, from selecting species to time of harvest to method of transport. It can make a huge difference to the amount of spoilage. Corn, for example, grown for the mass markets is often a supersweet variety that does not achieve that sweetness until a certain time, usually a few days, AFTER picking, and the sugars degrade. Those who grow for farmer's markets pick and deliver the same day, often being consumed by the customer within hours, and therefore must use other varieties.
This works for every other property of the produce as well, btw. Vit. C in apples degrades to 50% less only an hour after picking. One of the reasons I never adhere to the ridiculous Daily Recommend Dosage for produce (dairy or wheat is included here, too) is due to just this phenomenon. At what point in the cycle do they test the produce? Right off the tree? Do they wait until it would reasonably get to the consumer? Even if they do, am I eating it at that optimal time?
Ignore all such labeling of products or nutritional and calorie advisements, except perhaps the really overprocessed foods. They usually are controlled enough and have most of their nutrients gone and fat and sugars conerted to be accurate. And you don't want to eat alot of those anyway...
