Brix (°Bx)

Brix degrees (°Bx) indicate the refractometrically estimated content of dissolved substances in juice, expressed as sucrose equivalent. In tomatoes, sugars make up a significant portion of these substances, which is why a higher Brix value is usually associated with greater sweetness, but it does not determine the intensity of the aroma. The flavor is also determined by organic acids and volatile aromatic compounds. The Brix value is measured using a refractometer, and the result is influenced by factors such as the variety, amount of light, fertilization, water availability, and the fruit’s degree of ripeness.