Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.
Crops with higher Brix will produce more alcohol from fermented sugars and be more Resistant to Insects, thus resulting in decreased insecticide usage. For insect resistance, maintain a Brix of 12 or higher in the juice of the leaves of most plants.
# Brix Testing UK Brix testing is a simple process that anyone can do themselves to assess nutrient density in fruits and vegetables. We would like to begin benchmarking the Brix quality of foods in the UK and are asking people to join us in a project to collect and upload their data. It’s easy, affordable and anyone can do it. All you need is a Brix kit, <hyperlink Brix ki price list>a Brix chart <hyperlink Brix chart> and you begin testing right away in the field or at home. Since the 1970’s the Brix chart, developed by Dr Carey Reams, has become the standard assessment guide for nutrient density. Laid out in four columns ‘poor’, ‘average’, ‘good’ and ‘excellent’ are Brix numbers that relate to different fruits and vegetables. In 2019 armed with my Brix kit I went on a solo journey to begin building a baseline for fruits and vegetables in the UK. To give an example of how the results of this project might look follow this link <Brix test results 2019.
https://en.m.wikipedia.org/wiki/Brix
HEIGHT 400
Wikipedia 