SAFE HAVEN AIR AND WATER TECHNOLOGIES

The sugar levels in the plant are like a gauge of photosynthetic activity. They are also a gauge of the health of the plant; the higher the sugar levels – the healthier the plant. A determination of the plant’s sugar levels, (as well as other dissolved solids like minerals) is measured as Brix. Measuring Brix levels is a helpful thing to do because it is very quick to do and gives us clues as to the health of the plant and the subsequent likelihood of insect pest attack, frost susceptibility, possible plant growth limitations and more. If higher Brix levels can have such benefits to us and our crops, then we also want to know how we can increase Brix levels.

Brix is a measure of the dissolved solids of a liquid. Brix predominantly measures the sugar content of a liquid (in our case, plant sap). “Brix is mostly a measure of sugars and minerals dissolved in water, however many other chemicals may be present and contribute some small factor to the Brix reading.” These may include amino acids, lipids, and any suspended particles or colloids.

Let’s take a look at what higher Brix levels in our plants can offer.

Plants that have higher Brix levels are less prone to frost. This is because high Brix plant sap has a lower freezing point than low Brix sap.
We know that “pure water freezes at 0 C (32 F). However, a 5 Brix water-sugar mixture freezes at -3.3 C (26 F); a 10 Brix mixture at -5.5 C (22 F); and a 15 Brix mixture won’t freeze until it reaches -8 C (17 F).” While the freezing points referred to are for sugar water – not exactly the same as sap/plant Brix levels – it does give a clear indication of the effect that Brix can have on frost susceptibility.

Even main stream agriculture knows the benefits of high Brix. Consider these comments from Pulse Australia – “Increase plant carbohydrate (sugar) levels because higher levels of carbohydrates in plants during a frost event means less leakage, hence damage during thawing. Biological farmers measure “Brix levels” with a refractometer. Crops with a higher sugar content (high Brix) will also have a lower freezing point, with an associated protection against frost damage. A high Brix reading means higher sugar and mineral content, higher true protein content, a greater specific gravity or density, and a lower nitrate and water content for better storage characteristics.”

Plants with higher Brix readings are more resilient to disease and insect attack. Dr Callahan, previous entomologist with the University of Florida reports that insects detect various wavelengths in the infrared spectrum. They relate these different frequencies to food, mates, water etc. Plants that have good mineral balance emit a different frequency to those that have deficiencies. “Once the quality of a crop surpasses a given level, there will not be an insect problem with it because the crop will not vibrate at a frequency corresponding to the insect’s food.”

“As a general rule of thumb, 12 or better Brix readings confer reasonable plant pest immunity. This is true for both fruit and leaf readings.” “You will find pest problems persist until you achieve higher leaf and stalk readings – the target is always 12+.”
I have previously been aware of the relationship between Brix and protection from insect attack, but this next bit is fascinating – and something I wasn’t so clear on until doing the research for this blog.

John Kempf, crop nutrition consultant with Advancing Eco Agriculture in the US, has noticed and reported on 4 stages of crop health improvement over time, upon moving from a chemical intensive system to a biological based farming system.
Kempf says that to have a properly functioning plant, with immunity to diseases, and attack from insects, the plant must be able to form complex carbohydrates, lipids and complex proteins.

The four phases he refers to are:

Phase 1 – Carbohydrate production & resistance to soil pathogens

The first phase is that of complete production of carbohydrates. At this stage, all the inputs for plant growth and photosynthesis (sunlight, water, air and minerals) are all present and simple sugars or monosaccharides such as fructose and sucrose are produced by the plant. More complex polysaccharide sugars such as cellulose, pectin, lignin and starches (which all store carbohydrates) are produced as this process improves.

In Kempf’s experience, if this phase is functioning well, with good photosynthetic activity, the plants will not suffer from soil pathogens and fungi such as fusarium and verticillium.

Phase 2 – Protein production and resistance to insects

As photosynthesis activity increases, greater amounts of plant sugars are transferred out through the roots, to feed soil microbes, which in turn, make minerals available to the plant. These minerals act as coenzymes in the production of complex carbohydrates and especially amino acids, which go on to be peptides, which then go on to form proteins. In the absence of these minerals as coenzymes, the plant is unable to form these complex proteins and the plant has high levels of amino acids (the precursor to protein) in the sap, which insects can readily feed on. The simplicity of many insects’ digestive systems means they cannot digest complex proteins, but the amino acids they can. Kempf refers to resistance against aphids, whitefly, and other larval insects at this phase.

As I have described in other blogs, when synthetic fertilizers are applied to crops, the plant’s need to feed sugars out through its root system to feed soil microbes for the purpose of seeking minerals is reduced, and the need for energy from photosynthesis is also reduced. These plant root exudates are what feed the soil microbes, that in turn make some of the little recognized micronutrients available, which are crucial for the coenzymes mentioned above.

Phase 3 – Fat storage and resistance to airborne pathogens

“As photosynthetic energy and efficiency increases, plants develop a surplus of energy beyond that needed for basic growth and reproduction. Initially, large quantities of this surplus energy, in the form of sugars, are translocated to the root system, as high as 70% of the total sugar production. Later, the plant begins to store this surplus energy in the form of lipids – plant fats – in both vegetative and reproduction tissue.”

The phospholipid cell membranes of plants are built from these plant fats. The higher the energy and fat levels of the plant, the stronger this membrane becomes and the more able the plant is to resist airborne pathogens. Kempf refers to plant resistance to powdery mildew, rusts, scabs and other airborne fungal diseases around this phase. He stresses the need for a functioning soil microbe community if the plant is to function in this phase.

Phase 4 – Plant Protectants and Beetle protection

I mentioned in phase 2 that some insects have simplified digestive systems, which mean they cannot digest complex proteins. There are some beetles; however, that can, and it is not until this final phase is reached in plant growth that John Kempf believes the protection from these will come. The plant does this by taking the ample lipid levels from phase 3 and produces plant protectant compounds. These are things such as bioflavonoids, carotanoids, tannins, and terpenoids and they contain anti-fungal, anti-bacterial properties and digestion inhibiting enzymes.

It is predominantly the beetle family that have a more developed digestive system and which are the final pest group protected against when plant health reaches this phase 4 – as identified by John Kempf.

Experience would tell us that it may take some years of amending soil and farming systems to achieve a phase 4 plant. As plants move to a higher phase of health, one would expect this would be reflected in Plant Brix levels – but what levels?? I quizzed John Kempf on this, and he informs me that they have developed algorithms to predict likely insect or disease susceptibility with a high degree of accuracy, and this is based on the nutrient ratios contained with the leaf sap (a little more complex than Brix). These algorithms haven’t been published yet, but I look forward to learning more from John and will share it with you when I do.

FOOD QUALITY

Higher Brix produce is higher in sugar, minerals, and vitamins and; therefore, tastes better – they’re sweeter! Being more minerally dense, this produce is obviously also better for our health when we consume it. In writing this; however, I have also recognized something else. What many of you may not know is that I am also passionate about preventative and regenerative human health. In my many readings and gleaning from those in the field, I have learned that each time we eat, it is important to have adequate carbohydrates available to provide the energy to help digest the other things like proteins and fats. This might be pumpkin (carbohydrate) with your steak (protein) meal, or a small glass of orange juice (carbohydrate) with an omelet (protein). In the absence of such carbohydrates in our meal, the body draws sugars from the liver (where they are stored), to provide immediate energy to help with digestion. Long term stress lowers these liver stores of sugar and leaves us reliant on that which is in the food.

I’ve always considered the above information with regard to what food groups I choose to put together at eating times, but now my thoughts have broadened to consider the carbohydrates WITHIN each food stuff. In eating low Brix food, my tomatoes, zucchinis etc. are not supplying the energy (via carbohydrates/sugars) to help with the digestion of the same mentioned food – as well as the accompanying protein or fats.

So, one would think that high Brix food would be more readily digestible, as well as tasting better and having higher nutrient value.

Reproduced with permission from:
Kirrily Blomfield
The Conscious Farmer