Javahead
New Member
This steamed from another thread. Since that thread, I have been investigating Brix, or "High BRIX" some. It is interesting to note that the most common factor in high brix, is remineralization of the soil, although, the brix is really a measure of the sugar content. As most of the web info is biased towards a few company's selling the high brix products, I have tried to find more than less independent scientific information that we may all use, that is without bias.
One of the Experts here (at 420) in real time use I think we must agree is Docbud!
His journals are some of the best information we have so far.
I purpose we go further, I was raised as a scientist, I have a reasonable background in most fields. This is how I look at things.
So, the Issue is, how to maximize mineral content in the soil, AND, make those minerals Readily available to the plants.
I had broken this down into a few parts,
A: Optimal microbial, or chemical mineral chelation with soil/hydro environments
I know that microbial chelation and breakdown are the established norms, but in looking at many of the mineral supplements used by growers here, the addition of B12 or Chlorophyll to chelate the supplements, should be of great value.
B: Optimal root transfer of (ionic) minerals through root systems.
If I understand things right, and remember my chem classes right, things like calcium are taken up by the roots as CA(2+) which is an ionic form of the chemical, bonds having been broken by process's in (A)
C: Proper transfer of (ionic) minerals from root systems to leaves, flowers and fruit
As is noted in Text included if phosphate levels are out of adjustment, sugar production is not in balance though the plant as a whole. There may be other minerals that must also be balanced.
d: examination of plants at cellular level to assertain health at all stages and true double blind/peer reviewed data sets
As a person with a science background, I think that rough refractometer reading are a nice place to start, but "by the god's man!" it should not be the end! look at the leaves under a microscope, (ok, lets find a botanist, to do it) look at the cells, what are they telling us at that level? what does a mass spec tell us? come on lets see if Humbolt U. will do a reasearch paper!
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Some Info I found, Interesting.
Crops with higher refractive index will have a higher sugar content, higher protein content, higher mineral content and a greater specific gravity or density. This adds up to a sweeter tasting, more mineral nutritious feed with lower nitrates and water content and better storage attributes.
Crops with higher Brix will produce more alcohol from fermented sugars and be more resistant to insects, thus resulting in decreased insecticide usage. For insect resistance, maintain a Brix of 12 or higher in the juice of the leaves of most plants. Crops with a higher solids content will have a lower freezing point and therefore be less prone to frost damage.
Brix readings can also indicate soil fertility needs. If soil nutrients are in the best balance and are made available (by microbes) upon demand by plants, readings will be higher.
You will find that when the phosphate levels in the soil are not up to what they should be, the sugar in the plants will vary from the bottom of the plant to the top. In other words, the Brix reading at the bottom of the plant will be higher than the top of the plant. The better the phosphate levels in ratio to potassium the more even the Brix reading will be all over the plant. Also the better the phosphate levels in ratio to potassium the less fluctuation there will be in the brix reading in any given 24 hour period.
You will also note that when you are looking into a refractometer you will sometimes be able to see a very sharp line which is very easy to read, while at other times it may be a very hazy line and not well demarcated and so difficult to read. The very sharp and dark and easy to read line means the crop is lower in calcium and higher in acid. A very diffuse and hard to read line tells one that the calcium is higher and the acid is lower in the plant. This is why a lower Brix reading on a plant will actually taste sweeter when there is high calcium than one that may have a little higher Brix reading and a low calcium. The available soluble sugar is what gives taste and sweetness to food. The more calcium in the crop along with the sugar, the sweeter the taste even though the Brix reading will be the same on two samples.
One of the Experts here (at 420) in real time use I think we must agree is Docbud!
His journals are some of the best information we have so far.
I purpose we go further, I was raised as a scientist, I have a reasonable background in most fields. This is how I look at things.
So, the Issue is, how to maximize mineral content in the soil, AND, make those minerals Readily available to the plants.
I had broken this down into a few parts,
A: Optimal microbial, or chemical mineral chelation with soil/hydro environments
I know that microbial chelation and breakdown are the established norms, but in looking at many of the mineral supplements used by growers here, the addition of B12 or Chlorophyll to chelate the supplements, should be of great value.
B: Optimal root transfer of (ionic) minerals through root systems.
If I understand things right, and remember my chem classes right, things like calcium are taken up by the roots as CA(2+) which is an ionic form of the chemical, bonds having been broken by process's in (A)
C: Proper transfer of (ionic) minerals from root systems to leaves, flowers and fruit
As is noted in Text included if phosphate levels are out of adjustment, sugar production is not in balance though the plant as a whole. There may be other minerals that must also be balanced.
d: examination of plants at cellular level to assertain health at all stages and true double blind/peer reviewed data sets
As a person with a science background, I think that rough refractometer reading are a nice place to start, but "by the god's man!" it should not be the end! look at the leaves under a microscope, (ok, lets find a botanist, to do it) look at the cells, what are they telling us at that level? what does a mass spec tell us? come on lets see if Humbolt U. will do a reasearch paper!
-----------------------------------
Some Info I found, Interesting.
Crops with higher refractive index will have a higher sugar content, higher protein content, higher mineral content and a greater specific gravity or density. This adds up to a sweeter tasting, more mineral nutritious feed with lower nitrates and water content and better storage attributes.
Crops with higher Brix will produce more alcohol from fermented sugars and be more resistant to insects, thus resulting in decreased insecticide usage. For insect resistance, maintain a Brix of 12 or higher in the juice of the leaves of most plants. Crops with a higher solids content will have a lower freezing point and therefore be less prone to frost damage.
Brix readings can also indicate soil fertility needs. If soil nutrients are in the best balance and are made available (by microbes) upon demand by plants, readings will be higher.
You will find that when the phosphate levels in the soil are not up to what they should be, the sugar in the plants will vary from the bottom of the plant to the top. In other words, the Brix reading at the bottom of the plant will be higher than the top of the plant. The better the phosphate levels in ratio to potassium the more even the Brix reading will be all over the plant. Also the better the phosphate levels in ratio to potassium the less fluctuation there will be in the brix reading in any given 24 hour period.
You will also note that when you are looking into a refractometer you will sometimes be able to see a very sharp line which is very easy to read, while at other times it may be a very hazy line and not well demarcated and so difficult to read. The very sharp and dark and easy to read line means the crop is lower in calcium and higher in acid. A very diffuse and hard to read line tells one that the calcium is higher and the acid is lower in the plant. This is why a lower Brix reading on a plant will actually taste sweeter when there is high calcium than one that may have a little higher Brix reading and a low calcium. The available soluble sugar is what gives taste and sweetness to food. The more calcium in the crop along with the sugar, the sweeter the taste even though the Brix reading will be the same on two samples.
I knew of a guy that had a very nice setup for organic strawberries, right out in the front of god and the police and everyone. Drew the heat off the grow in the back. And, he had really good strawberries, in the dead of winter.
