FIELD: food industry.
SUBSTANCE: average sampling is done by way of collection of at least 30 fruits, typical in terms of shape, coloration and ripeness degree, from at least 3-5 trees proportional to harvest distribution. A slice up to 1 cm is cut out radially from different sides of each fruit for chemical analysis purposes. The prepared sample is finely milled and 1 g batches are selected. The test specimen pre-measurement preparation includes batch dilution with distilled water at a 1:4 weight ratio, a homogenous mass production by way of mortaring, the mass filtration and selection of a minimum 3 drops' volume of the solution with a pipette. Measurement involved the device scale reading. With allowance for 5 times dilution, one calculates the total content of sugar (5) in the fruit pulp raw weight.
EFFECT: invention reduces labour-intensity, saves chemicals and enables prompt evaluation of sugars content in pear fruits.
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