Before the fruits are put on sale to the final consumer, they go through a series of controls that ensure the quality of the product and among these controls are the effects to know the organoleptic properties. These properties are those that correspond to the physical characteristics of fruits such as color, temperature, texture,… and one of the important ones, flavor.

The taste of fruits depends on various factors, but one of the most important is the amount of sugar (total soluble solids) it contains. In order to measure the sugar level of the fruit before it reaches the warehouse and before it is sent to the supermarkets, the people responsible for quality control choose several pieces of fruit to start the control.

First they cut the fruit and squeeze a few small drops on top of the refractometer, which is the device through which the sugar level in the fruits is measured. It is called a refractometer because it measures the refraction of light in the juice of the fruit itself, so the greater the amount of sugar, the greater the angle of refraction. The result appears in Degrees Brix, which is the unit that measures the amount of solids dissolved in liquids, which here would be the amount of sugar dissolved in the juice drops. If these degrees exceed the corresponding minimum required, the fruit will be ready to enjoy!