The Brix Meter – Refractometer was developed b In the early 1800s, Karl Balling, followed by Adolf Brix, and finally the Normal-Commissions under Fritz Plato
To found out what the brix reading is of any produce. A simple tool is used called a refractometer. A refractometer is a laboratory or field device for the measurement the index of refraction by using the degree Brix.
The degree Brix (°Bx) was developed in the early 1800s by Karl Balling, Adolf Brix, and Fritz Plato. They prepared pure sucrose solutions of known strength, measured their specific gravities and prepared tables of percent sucrose by mass vs. measured specific gravity. This is what is used to measure the nutrient density of produce.
Include video using refractomer
In the 1940’s Carey Reams(L) developed a chart of fruit and vegetables values going from poor to excellent.
Link to chart.