Weight loss was determined by measuring the weight difference. Initial weights were recorded before storage, then the samples were weighed on a digital scale every third day up to day 15. To perform this determination of TSS and pH, the fresh-cut cucumbers were first homogenized. TSS were determined in a Hanna model HI 96801 digital refractometer (Hanna Instruments, Woonsocket, RI, USA). pH was measured directly by placing homogenized cucumber inside the electrode of a model PH213 Hanna potentiometer (Hanna Instruments, Woonsocket, RI, USA). All determinations were performed in triplicate.
Hi 96801 digital refractometer
Manufactured by Hanna Instruments
Sourced in United States
The HI 96801 is a digital refractometer that measures the refractive index and Brix (sugar content) of various liquids. It provides accurate and reliable measurements with a simple user interface. The device is designed for laboratory and industrial applications where precise refractive index and Brix measurements are required.
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Lab products found in correlation
4 protocols using hi 96801 digital refractometer
1
Cucumber Weight Loss and Quality Analysis
2
Physicochemical Analysis of Grape Samples
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The pH was measured in a PHS-3B digital bench potentiometer (Tecnal, Brazil), soluble solids (SS) in °Brix, analyzed using a HI 96,801 digital refractometer (Hanna, United States), titratable acidity (AT) by titulometry, and color and hue (tone) intensity by the absorbances 420, 520 and 620 nm in a UV 2000A UV-Visible spectrophotometer (Instrutherm, Brazil) using glass cuvettes with 0.2 cm of optical path, all following the methodology described by the International Organization of Grape and Wine -OIV (2011).
3
Tomato Extract Soluble Solids Analysis
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Soluble solid content was measured using 0.5 mL of liquid extract with a HI 96801 digital refractometer (HANNA instruments, Padua, Italy). Titratable acidity and pH were measured with a PH-Matic 23 analyzer (Crison Instruments, Barcelona, Spain), from 10% (w/v) aqueous tomato extract, using NaOH 0.1 M as titrating reagent. From values of soluble solid content and titratable acidity, the ratio between those was calculated.
4
Chemical Analysis of Grape Berries
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During both growing seasons, at the harvest phase, analytical determinations of standard chemical parameters, namely soluble solids content (SSC), juice pH and titratable acidity (TA), were carried out on a sample of 10 berries per each of 15 plants per treatment. To ensure a representative sample, berries were picked from the top to the bottom and from the internal to the external part of the bunch. The SSC was determined by refractometric analysis (HI96801 digital refractometer, HANNA Instruments Italia Srl, Padua) on unfiltered juice, obtained by squeezing the berries (European Union [EU], 1990), and expressed in Brix. The remaining juice was filtered and diluted 1:1 in distilled water and used to measure the juice pH and the TA. Juice pH values were recorded using a digital pH meter (CLB22, Crison Instruments, Alella, Barcelona, Spain); whereas for TA determination, diluted sample were titrated with a 0.1 N NaOH solution up to pH 8.2 and the titratable acidity was expressed as g L -1 of tartaric acid equivalent.
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