Fruits have become a necessity in our daily lives. Eating fruits regularly is beneficial for our health, and the colorful fruits always make us linger and enjoy it tirelessly. But the sugar content in fruits is also well-known to us. The question is how much sugar is actually present in fruits, which is something we are more concerned about and concerned about. Do we have any way to test the sugar content in them?

Firstly, it is necessary to analyze the composition of the fruit. As the name suggests, most or even 99 percent of the fruit should be water, so the solid content inside can be ignored. In the calculation process, the fruit should be treated as sugar water. And because the sugar in fruits mostly exists in the form of glucose and fructose, the sugar content and soluble solids can be equated, as the content of vitamins and minerals is extremely low.

Extracting with a juicer is the most convenient. I use a small knife to cut a piece of fruit from the fruit, use a garlic press to press the juice, drop the juice into a small beaker, and then use a Pasteur straw to extract the juice supernatant for testing. The instrument used is Atago-5000a (Aituo) Abbe refractometer, which shall be zeroed and calibrated with clean water and standard solution provided by atago before testing.

Drop the supernatant juice into the detector window of the Atago-5000a Abbe refractometer, and then cover the detector. The instrument has an automatic temperature control function. When the temperature reaches 20 degrees Celsius, press Start to read, and the number read can be approximately regarded as the sugar content of the fruit. The test results are shown in the table below:

Apple 8.25 percent

Orange 14.06 percent

Pear 10.39 percent

Grapes 19.63 percent