Hi 96801

At consistent intervals of 3 d during 15 d, three tomatoes from each treatment were analyzed. The samples were cut into small pieces, subsequently 50 g of each treatment was ground in a blender and filtered through Whatman filter paper no. 1 under vacuum. Titratable acidity (TA) was measured by utilizing 10 mL of previously obtained juice. Two drops of 1% (w/v) phenolphthalein were added, followed by titration using NaOH (0.1 mol L⁻¹) using the 942.15 AOAC method. The results were expressed as a percentage (%) of citric acid. The pH of each treatment was determined using a pH meter (Hanna Instruments Inc., Bucharest, Romania) by directly submerging the electrode into the homogenized sample.
The juice from both the treatments and control groups was used to determine the soluble solid content (SSC) following the 932.12 AOAC method [32 ]. Briefly, a drop of the tomato juice was applied to a refractometer’s surface (HI 96801, Hanna Instruments Inc., Bucharest, Romania) calibrated with distilled water to measure the refractive index. Results were expressed as percentage (%). For all physicochemical tests, three samples per treatment were analyzed at each sampling time.

Once harvested, the samples were immediately taken to the lab, where each individual grape berry was gently crushed with a small manual garlic crusher and the juice obtained was poured directly into 2 mL plastic containers. Analyses of sugar content, expressed as total soluble solids (TSS) were performed at room temperature by using an automatic temperature compensation digital handheld refractometer (HI 96801, Hanna instruments). Before use, the refractometer was calibrated with deionized water and the crystal was thoroughly cleaned with deionized water and wiped dry with cellulose tissues before each new reading. The pH was measured directly into the plastic container with a portable pH meter with a Micro P portable electrode (7 + series portable pH-meter, XS Instruments, Italy). Before analysis, the pH meter was calibrated with two reference standards (pH 7.00 and 4.00).

Extract of the obtained cold wort (beer wort) was analyzed with a Hanna Instruments refractometer of the HI 96801 type. The measurement was read in Plato degrees. Deionized water was used for calibration.

The beverages were characterized regarding their physical and physicochemical parameters according to standard procedures [26 ], to cite: determination of molar acidity by titration; electrometric determination of pH using a potentiometer with combined glass electrode (Model Q400AS, São Paulo, Brazil); total soluble solids (TSS) (°Brix, g/100 mL) using a portable refractometer (HI96801, Hanna instruments, São Paulo, Brazil) at 25 ± 1 °C; ash content determined by carbonization and incineration in a muffle furnace stabilized at 550 °C; quantification of protein content by the Kjedahl method with a conversion factor of 6.25 multiplied by the percentage of nitrogen and total sugars according to the Fehling reduction methodology. Total lipid content was measured using the method of Folch, Lees, and Stanley, with modifications [27 (link)]. Briefly, lipids were extracted with chloroform/methanol (2:1, v/v) in a sample to solvent ratio of 1:15, and homogenized with a mini-Turrax apparatus (TE-102, Tecnal, Piracicaba, São Paulo, Brazil) for 2 min. The samples were filtered, added with 1.5% Na₂SO₄ (20%, v/v), mixed and allowed to stand until it separated into two phases, where the lower phase was recovered and the solvents evaporated using a drying oven at 90 °C. The samples were kept in a desiccator to reach room temperature, and the lipid content was weighted.

pH and total soluble solid values of shalgam samples were measured
at room temperature using a pH meter (WTW pH7110, Xylem Analytics,
Germany) and digital refractometer (HANNA Instruments HI96801), respectively.
The titratable acidity (TA) (lactic acid equivalent) was determined
according to the general procedure of the titrimetric method.²⁵