In the fruit and vegetable sector there is a number that constantly appears when we talk about melon: Brix degrees.
They are used to measure the content of sugars present in the fruit and, for years, have become a common reference for assessing the sweetness and quality of the product. But there is a reality that those of us who have been working with melons for decades know very well: a melon cannot be summed up in a number.
In fact, two melons with the same Brix level can offer completely different experiences to the consumer.
And that’s where it gets really interesting.
What Brix degrees really measure
Brix degrees indicate the amount of soluble solids present in the fruit, mainly natural sugars, by means of a refractometer measurement.
Generally speaking, the higher the value, the greater the sensation of sweetness the product tends to offer. But the refractometer does not measure aroma, or texture, or balance, or how the brain perceives that flavor when the consumer tastes the melon. It measures a part of the equation. Not the whole result, because behind the sweet sensation there is much more.
Not all sugars taste the same
Melon mainly contains three natural sugars: fructose, sucrose and glucose. And although they all provide sweetness, they do not do so in the same way.
Fructose, for example, has a higher sweetening capacity than glucose. This means that two melons with a similar Brix can generate very different perceptions depending on the internal balance between these sugars.
Moreover, this balance changes during fruit ripening and is also conditioned by factors such as variety, climate, agronomic management or the exact moment of cutting.
Therefore, working the melon goes far beyond reaching a certain number.
Flavor is also in the texture, aroma and juiciness When a consumer says that a melon “is good”, he is not usually talking about sugar alone. They are talking about a set of sensations.
The firmness of the meat, the juiciness, the aroma it releases when opened, the persistence of the flavor and even the temperature at which it is consumed all have an influence. All this is part of the final experience.
And this is where very important differences between varieties and origins appear.
For example, a piel de sapo melon tends to offer a cleaner, more persistent flavor profile, while other varieties are more aromatic in their intensity or immediate sweetness. In all cases, as in life itself, balance is everything.
The field also speaks in taste
Melon behavior begins long before it reaches the storehouse. Solar radiation, soil type, water stress, irrigation management or thermal amplitude directly influence the evolution of sugars and the organoleptic quality of the fruit.
For this reason, at Peris we work with staggered campaigns by production zones, selecting varieties and growers according to how each material responds at each moment of the campaign.
We are not just looking for productivity. We are looking for regularity, stability and a reliable consumer experience. Because in products such as melons, maintaining the same level throughout the season is one of the great challenges of the sector.
Measuring matters. Knowing how to interpret matters even more
At Peris we use Brix measurements on a regular basis as a quality control tool. They are important and are part of our daily work. But we never make decisions based on a number alone.
The actual evaluation combines technical analysis, varietal behavior, field experience, maturity point observation and sensory assessment. We analyze texture, aroma, internal color, firmness and shelf life, among many other factors.
Because a melon can have a high Brix and not work well in the mouth. And the opposite can also happen.
Experience has taught us that data is only of value when it is interpreted correctly.
More than 80 years working with melons
At Peris we have been working with melons for more than eight decades. It is part of our history and also of our specialization.
During all these years we have learned that quality does not appear at the end of the process. It starts much earlier: in the field, in the variety, in the moment of cutting and in the ability to understand how each fruit really behaves. That’s why, when we talk about quality, we don’t just look for the sweetest melon. We look for the most balanced melon.