Monday, October 31, 2011

Scientific proof our tangelos are sweeter than shop produce

Purchased a refractometer a few weeks ago. This device uses the change in refractive index in liquids due to sugar concentration. A simple and elegant device it is very enjoyable to use.

Measured the sugar content (it has units of Brix) of two of our tangelos as we picked for Ooooby. The order was for 140 kg, so can't say that our testing was statistically valid. However both measurements came back at 16. Now commercially tangelos can be picked at 8.5 or 9.5 brix depending on country. Therefore our tangelos may have nearly double the sugar levels of products picked for the stores.

Interesting enough I also measured a grapefruit. It had a reading of 12. This means the grapefruit should be sweet. After juicing the grapefruit the juice is indeed sweet. It just has a bitter aftertaste. Paradigm shift for me, as I always thought that grapefruit were sour and needed sugar (or maybe I have tried grapefruit to early in the season). 

I hope to track and measure the Brix levels to see if I can increase them via great soil/tree management.    

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