At Fuzhou Lindian Technology, we provide a specialized range of handheld Brix refractometers designed to support growers, researchers, and agricultural professionals in evaluating fruit maturity and sugar content with precision and ease.
Our instruments are essential tools for:
Determining Optimal Harvest Time – Measure the Brix level of fruits such as grapes, apples, melons, citrus, and berries to assess ripeness and ensure peak flavor and sweetness.
Field Quality Control – Quickly test sugar concentration on-site to guide harvest decisions and optimize post-harvest handling.
Crop Research & Variety Selection – Support agricultural research in comparing sugar development across fruit varieties and growth conditions.
We offer a wide selection of models with:
Low-concentration ranges – Ideal for early-stage fruits or low-sugar produce.
Standard ranges – Suitable for most common fruits and vegetables.
High-concentration models – Designed for high-sugar fruits like grapes, lychees, or dates.
All devices are portable, durable, and easy to use, featuring high-quality optical glass prisms and copper alloy bodies for long-term field performance.
Whether you're a farmer, agricultural technician, or researcher, our Brix refractometers help you make informed decisions based on accurate, real-time data—right from the field.
| Categories | Suitable Samples | Measurement sample range | RI/Brix | Materials | Model |
| Low Concentration Models |
Sugar-free soda, low-sugar tea drinks, leafy greens, lemons, low-sugar yogurt in the late fermentation stage, yogurt drinks |
Brix 0-5% | 1.330-1.336 | Using solid copper for key parts like the prism base and eyepiece | RHB-5A |
|
Honey water, tomato sauce, salad dressing, soy sauce |
Brix 0-10% | 1.330-1.348 | RHB-10A | ||
|
Citrus fruits, peaches, pears, low-alcohol fruit wine, beer |
Brix 0-18% | 1.330-1.361 | RHB-18A | ||
|
Low-sugar jam, rice wine |
Brix 0-20% | 1.330-1.364 | RHB-20A | ||
| Standard Models |
Apple, pear, strawberry, watermelon, tomato, carrot juice, pumpkin juice, freshly squeezed fruit juice,beverages, wine grapes, sweet milk, yogurt, ice cream mix |
Brix 0-32% |
1.330-1.385 | Using solid copper for key parts like the prism base and eyepiece |
RHB-32A |
|
Concentrated orange juice, fruit-flavored syrup, candied fruits, pickles, malt syrup, fillings |
Brix 0-55% |
1.330-1.431 | RHB-55A |
||
| High Concentration Models |
Corn syrup, glucose syrup, invert syrup, regular jam, jelly, preserved fruits |
Brix 28-62% | 1.376-1.447 | Using solid copper for key parts like the prism base and eyepiece | RHB-62A |
|
Concentrated grape juice, concentrated apple juice, gummy candies |
Brix 0-80% | 1.330-1.496 | RHB-080A |
||
|
Pure honey, hard candies, icing sugar |
Brix 45-82% | 1.411-1.523 | RHB-82A |
||
|
High maltose syrup, industrial-grade glucose syrup, preserved fruits, concentrated honey
|
Brix 58-90% Baume 38-43 Water 12-27% |
1.437-1.491 |
RHB-90A | ||
|
Sugar cube |
Brix 58-92% | 1.437-1.518 | RHB-92A | ||
|
Multi-Purpose Models |
Lychee, longan, mango, jackfruit, sugar-apple , papaya, grape, persimmon Concentrated fruit juice, concentrated syrup drinks, honey water |
Brix 0-40% Baume 0-50 |
1.330-1.400 | Using solid copper for key parts like the prism base and eyepiece | RHB-40A |
| Natural honey, medium-concentration syrup, monitoring the sugar content of grape juice before wine fermentation | Refractive Index 1.435-1.52ND |
1.435-1.52 | RHN1.44-1.52A | ||
| Seasoning sauces, marinated products, compound flavored beverages, salt solutions for processing, salted seafood, grapes, persimmons, lychees, fruit juices, low-sugar sodas | Brix 0-32% Salinity 0-28% |
1.330-1.385 | RHBS-28A | ||
| Wine ,lychees, longans, and mangoes, high-sugar fruit juice drinks, low-alcohol fermented wines, and alcohol-containing seasoned foods | Brix 0-40% Alcohol 0-25% |
1.330-1.400 | RHW-25bA | ||
| Grape juice, concentrated fruit juices and syrups, honey and dried fruits, wine,seasoning sauces, wine-soaked fruits | Brix 0-20% Alcohol 0-80% |
1.330-1.364 | RHW-80aA | ||
|
Summary of Recommendations: For professional low-sugar product testing (such as sugar-free beverages, berry cultivation): Low-concentration models are more accurate. For food processing (such as syrup and jam production): High-concentration models or the RHB-55A standard model are suitable. |
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Address : Fuzhou, China
Call Us: +86-28056201
Email: shawnlin@refractometer.com.cnEmail: sales@refractometer.com.cn
IPv6 network supported
