Natures Own Growing System

A reader in New Zealand writes:

Hi,

I’m a newbie to understanding Brix and the growing of high quality produce. I have not done a lot of searching back through your files to date but will.

I have a question unrelated to my own situation at the moment. In the New Zealand Kiwifruit industry they pick commercially, the fruit is harvested mature-ripe when its soluble sugars reach 6.5 brix on a refractometer.

If I am talking to a grower and tell him he can grow higher Brix levels in his, he would likely say he would then pick earlier, as the industry requires this. The thinking process, I presume, is that they would not store if picked too late. I do know that High Brix produce does store longer but not sure how to explain this point of view.

I have had this comment from apple growers as well.

Your thoughts?

Thanks
Grant

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Grant,

You are dealing with a couple of different meanings concerning brix here. Your growers are not recognizing brix as something equated to quality, but are using brix as a measurement to determine when it is appropriate to harvest a fruit. Kiwifruit, Apples, and Grapes are often harvested when they reach certain brix levels. Those growers use a refractometer for those purposes.

However, they do not recognize that Brix “equals” quality. The Kiwi fruit growers don’t use brix as a means of determining quality, but use brix as a means of determining when to harvest their fruit. Continue Reading »

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