Ethylene production and flesh firmness were measured as described previously (Zeng et al., 2015 ). After the measurement flesh firmness, part of the mesocarp was squeezed and SSC was measured with an Atago digital refractometer (Atago, Tokyo, Japan).
Digital refractometer
Manufactured by Atago
Sourced in Japan, United States
The Digital Refractometer is a precision instrument used to measure the refractive index of a liquid sample. It provides accurate and reliable measurements, enabling users to determine the concentration or composition of various solutions.
Automatically generated - may contain errors
Lab products found in correlation
Ph meter, by Mettler Toledo (4 mentions)
Ph meter, by Crison (2 mentions)
Dl22 food and beverage analyzer, by Mettler Toledo (2 mentions)
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Electronic balance, by Mettler Toledo (2 mentions)
Minolta chroma meter cr 400, by Konica Minolta (2 mentions)
Cr 300 colorimeter, by Konica Minolta (1 mentions)
Ph 510, by Thermo Fisher Scientific (1 mentions)
Chroma meter cr 410, by Konica Minolta (1 mentions)
Digital potentiometer, by Mettler Toledo (1 mentions)
Colorquest xe, by HunterLab (1 mentions)
Titromatic 1s, by Crison (1 mentions)
Chroma meter cr 400, by Konica Minolta (1 mentions)
Titralab at1000 series, by HACH (1 mentions)
Multistix 10 sg, by Siemens (1 mentions)
Hunter lab colorimeter, by HunterLab (1 mentions)
Ph conductivity meter, by Mettler Toledo (1 mentions)
Zen3600, by Malvern Panalytical (1 mentions)
Zetasizer nano z, by Malvern Panalytical (1 mentions)
Cm 2600d colorimeter, by Konica Minolta (1 mentions)
72 protocols using digital refractometer
1
Ethylene, Firmness, and Soluble Solids Analysis
2
Fruit Derivates Acidity and pH
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The pH value was determined using a pH meter (Thermo Orion 420, Beverly, MA, USA). After the homogenization of the samples, pH was measured by direct immersion of the electrode. Titratable acidity was determined using 939.05 AOAC methods [16 ], specific for fruit derivates, by measuring the amount of 0.1 mol/L NaOH. Results were expressed as % (grams of citric acid equivalent per 100 g) and the soluble solids content was measured with an ATAGO digital refractometer (Tokyo, Japan) and expressed as °Bx.
3
Measuring Fruit Maturity and Yield
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Degrees Brix (°Brix, percent soluble solids, which are largely sugars) was used as a measure of fruit maturity and was evaluated at vintage on juice extracted from a randomly selected 50-berry sample/vine using an Atago® digital refractometer (Atago Co. Ltd., Tokyo, Japan).
Fruit yield was assessed by harvesting individual treatment vines at vintage to obtain total kg fruit/vine and the number of bunches per vine. Individual yield components (bunch and berry numbers and weights) were measured by harvesting all bunches within a designated zone for each plot.
Fruit yield was assessed by harvesting individual treatment vines at vintage to obtain total kg fruit/vine and the number of bunches per vine. Individual yield components (bunch and berry numbers and weights) were measured by harvesting all bunches within a designated zone for each plot.
4
Total Soluble Solids Measurement
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TSS
were quantified for each sample using a standard °Brix unit on
an Atago digital refractometer (Atago Co. Ld., Japan) at 25 °C.
The measurements were repeated three times.
were quantified for each sample using a standard °Brix unit on
an Atago digital refractometer (Atago Co. Ld., Japan) at 25 °C.
The measurements were repeated three times.
5
Refractometric Determination of TSS
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The TSS concentration was determined by refractometry using an ATAGO digital refractometer (Tokyo, Japan), according to the methodology specified by AOAC 2000 [35 ]. Two drops of fruit juice were placed on the prism of the equipment surface, and the percentage of soluble solids was shown directly on the equipment screen, expressed in terms of °Brix.
6
Postharvest Quality Assessment of Fruit
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The following variables were analyzed: fresh mass loss, which was determined by the difference between fruit mass at harvest time and in the period of fruit quality evaluation, expressed as percentage (%); surface color, which was measured on the medium part of the sample by a Minolta CR-300 ® colorimeter, with a D65 light source, readings of coordinates L*, a* and b* and shade or chromatic hue represented by the hue angle (Hº); chroma, which was the relation between values of "a" and "b"; pulp firmness, which was measured by a manual TR TURONI-Italy penetrometer, model 53205, with an 8-mm tip, in two opposite spots in the equatorial area of fruits, expressed as Newtons (N); soluble solids (SS), which were determined by an Atago ® digital refractometer, expressed as ºBrix in juice; titratable acidity (TA), which was determined by diluting 10 mL juice in 90 mL distilled water that was titrated up to pH 8.1 with NaOH 0.1 mol/L (results were expressed as percentage of citric acid); and hydrogenionic potential (pH), which was measured by a Quimus ® pHmeter.
7
Fruit Puree Physicochemical Analysis
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The milled fruit puree was used to measure total soluble solids (TSS), pH and titratable acidity (TA). TSS was measured using a digital refractometer (Atago, Tokyo, Japan), whereas pH and TA were measured using an automatic titration system (Metrohm 765 Karl Fischer Titrator system, Metrohm, Herisau, Switzerland). Titratable acidity was determined by titration with 0.1 N NaOH up to pH 8.2. TA was expressed as grams of citric acid equivalents per 100 g of fresh weight [124 ].
8
Chemical Analysis of Berry Juice
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Regarding the chemical analysis, berries were filtered through plastic bag (BagPage ® ) fitted with filter to extract the juice. The Soluble Solid Content (SSC) was determined with digital refractometer (Atago, Japan) and total titratable acidity (TA) expressed in grams of tartaric acid per liter of table grape juice, was assessed by making a titration with 0.1 N NaOH up to pH 7, (OIV-MA-AS313-01, 2009). Finally, the juice pH was quantified by a pH-meter (Crison, Spain).
9
Soluble Solids Content Measurement
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The soluble solids content was measured with a digital refractometer (Atago, Tokyo, Japan) in mushroom juice; the homogenates were centrifuged at 4000 rpm for 40 min at 30 °C, and the results were expressed in ° Brix [38 (link),39 (link)].
10
Physicochemical Characteristics of Enriched and Unenriched Ogi Porridges
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The physicochemical characteristics of enriched and unenriched maize and sorghum ogi porridges were determined in triplicate. These physicochemical characteristics were pH, titratable acidity, Brix value, lightness L*, redness a*, yellowness b*, total color difference ΔE, and consistency. Sample pH was measured with a pH meter (Eutech Instruments pH 510) according to ISO1842 (EAS, 2000). The titratable acidity was determined using 0.1 N of NaOH as titration solution according to the modified norm AACC 02‐31.01. The Brix values were determined using an ATAGO digital refractometer according to ISO 2173:2003. The lightness L*, redness a*, yellowness b*, and total color difference ΔE were measured according to the standards of the International Committee of Lighting (CIELAB, 1976), using a Chromameter CR‐410 (Konica Minolta optics, INC, Osaka, Japan). The device was calibrated with a standard white plate using the D65 illuminant (Y = 86.1; x = 0.3194; y = 0.3369). The consistency of the enriched and unenriched porridges was determined by measurement in a Bostwick consistometer. The Bostwick flow rate was expressed in mm/30 s as described by El Tou et al. (2002 ).
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