FIELD: food industry.
SUBSTANCE: method envisages determination of beet roots ripeness after destruction of cell walls of beet tissues and cell juice extraction. One measures the juice pH, introduces (in the process of stirring) an alkali in the form of 0.1 N KOH or NaOH solution in an amount sufficient for pH change per unit and by the quantity of introduced alkali one determines the juice acidity. Beet is considered ripe and directed to storage if its acidity is equal to 4-7 ml, if the acidity is below this limit beet is considered overripe, if the acidity is over the limit beet is considered underripe and directed for processing.
EFFECT: improved accuracy of analysis for sugar beet ripeness determination.
1 tbl, 2 ex
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