Factors affecting the brix of tomato paste
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March 1, 2025
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March 3, 2025
The brix of tomato paste is used as a key indicator in evaluating the quality and sweetness of tomato paste. This index is determined based on the concentration of sugar in tomato paste, and once calculated, it can provide important information about the quality and chemical composition of the product.
Factors affecting the brix of tomato paste:
- Tomato type: The type of tomato used to prepare the paste is very important. Tomatoes with a denser texture and are richer in sugar tend to have a higher Brix content.
- Growing conditions: The environmental and growing conditions of tomatoes, including the amount of light, irrigation, temperature, and soil, can affect their brix. For example, tomatoes grown under optimal light and irrigation conditions may have a higher Brix.
- Cultivation methods: Using appropriate cultivation methods can help to increase the quality of tomatoes and their Brix level. For example, hydroponic cultivation, proper fertilization, and disease and pest control can improve Brix tomato paste.
- Production process: Factors such as production methods, selection of raw materials, use of high-speed technologies, and carrying out the steps of the production process accurately and completely can help to produce paste with optimal brix.
- The amount of water in the product: The amount of water in tomatoes can also affect its Brix. Tomatoes with a lower water content have the highest Brix content. In the production process, reducing the amount of water in the paste also helps to increase its brix.
Brix concept of tomato paste:
It is measured as a percentage and indicates the amount of sugar in a volume unit of tomato paste. Tomato brix is usually between 28 and 32 degrees, but this value may vary depending on the type of tomato and the conditions of the production process.
