Titratable acid

The use of total nutrient solution and Ca nutrient solution significantly increased the total sugar content but had little effects on titratable acid content .

全营养液及高钙营养液的应用显著提高了果实总糖含量但对可滴定酸含量影响不明显。

The flavor of cherry tomato fruit mainly attributed to contents of soluble sugar and titratable acid instead of ratio of sugar / acid .

樱桃番茄果实风味主要取决于可溶性糖和可滴定酸的绝对含量，与糖酸比关系不大。

Malic acid was the most important factor causing change of content of titratable acid .

苹果酸是引起泰山早霞果实可滴定酸含量变化的主要原因。

The content of titratable acid in autumn fruits was higher than that in spring fruits .

秋季果实可滴定酸含量远高于春季；

The pH had no effect on the fermentation rate , titratable acid and alcohol content under the same temperature .

在同一发酵温度下，试验设计的pH对杏汁的发酵速度、可滴定酸含量、酒精的生成均没有显著影响。

Results showed that the flesh hardness and the content of titratable acid decreased gradually under the storage condition of low pressure .

结果表明：在低压贮藏条件下，枣的果肉硬度、可滴定酸含量逐渐下降，重量损失率逐渐增加。

But there were no evidence difference of all treatments in TSS content , titratable acid content and pH value .

但对可溶性固形物、可滴定酸及pH值的影响，对照与处理并无差异。

The most hightest titratable acid content was on August 6 , and then descend later .

可滴定酸含量在8月6日最高，随后持续下降。

The content of organic acid ( titratable acid ) increased gradually during fruit maturation , but the rate of increase became slower near maturity .

有机酸含量随果实成熟逐渐增加，接近成熟时增长缓慢；

In addition , 1-MCP treatment could slow the loss of Vc content down , but not affect the total sugar and titratable acid content significantly .

同时，1-MCP处理能较好地保持果实Vc含量，但对总糖及可滴定酸无显著影响。

The results suggested that this treatment can sustain the content of soluble solid substance , VC and titratable acid and cut down the weight loss .

结果表明：该处理可明显减轻草莓中的可溶性固形物、VC和总酸在贮藏过程中的降低幅度，减缓果实的失重；

As a whole , the 1-MCP treatments have not significant effect on firmness , VC , ssc and titratable acid .

1-MCP处理对枣果硬度、VC、可溶性固形物、可滴定酸的影响均不明显。

Freshness keeping agent treatment inhibited obviously the respiration of grapes , lowered the loss of reducing sugar , titratable acid and vitamin C.

保鲜剂处理能明显抑制葡萄的呼吸，延缓还原糖、可滴定酸、维生素C的降解和损失。

Dry matter , total sugar and titratable acid content difference was not significant , vitamin C , the content of rutin of saponins and significant difference .

其中干物质、总糖及可滴定酸的含量差异不显著，维生素C、皂甙及芦丁的含量差异显著。

Use antagonistic bacteria P1 and P5 fermentation liquid treatment , could lower the loss of reducing sugar 、 titratable acid and VC compared with the CK .

拮抗菌P1、P5发酵原液处理后，和对照相比能够延缓还原糖、可滴定酸的降解和损失，有效维持果实品质，延长了贮存期。

The frist 3 characters based coefficient of variation are rate of two kernel ( 56.18 % ), single fruit weight ( 55.82 % ) and titratable acid ( 55.49 % );

变异系数最大的前3个性状为：双仁率（56.18%）、单果重（55.82%）和可滴定酸（55.49%）；

Compared to 4 ℃, the storage temperatures of 0 ° C and 2 ℃ delayed the peak of reducing sugar content and titratable acid content about 5ds .

0℃、2℃下贮藏果实还原糖含量峰值、可滴定酸含量峰值的出现均比4℃贮藏推迟5d。

The results showed that calcium fertilizer spraying could increase per fruit weights , Vc content , soluble solids content , and anthocyanidin content but decreased chlorophyll content and titratable acid content .

结果表明，喷钙后单果重增加，Vc含量提高，可溶性固形物和花青苷含量增大，而成熟果实的叶绿素和可滴定酸含量下降。

During storage , activities of sucrose invertases and PPO increased gradually , titratable acid , alcohol and reducing sugar contents increased , while sucrose and soluble sugar contents decreased .

甘蔗在贮藏过程中蔗糖转化酶和多酚氧化酶活性不断提高，滴定酸、酒精和还原糖含量逐渐增加，而蔗糖和可溶性总糖含量逐渐减少。

With the increasement of fruit coloration the content of sucrose , fructose , the soluble total sugar and titratable acid increased and that of glucose and vitamin C decreased .

随着果实着色程度增加，果实内可溶性糖、蔗糖、果糖和可滴定酸含量增加，而葡萄糖和Vc含量降低。

In N treatment fruits , the water content , pericarp chlorophyll , titratable acid concentration were increased , but anthocyanin and flesh soluble sugar concentration were decreased as fruits development trends changed .

果实发育进程的变化导致了有关品质指标的变化，主要表现为随施氮量增加，果实水分含量增加，果皮叶绿素与果肉可滴定酸浓度提高，果皮花青苷与果肉可溶性糖浓度降低。

The titratable acid , reducing sugar and glucose showed a decreasing tendency while the pH value and fructose tended to increase in pericarp of both of the two cultivars during fruit development .

果实发育过程中，2个品种果皮的可滴定酸、可溶性糖、还原性糖、葡萄糖含量总体呈下降趋势，而pH、果糖含量呈上升趋势。

The comparative experiments of bagging were carried out with 12 types of fruit bags , and the results showed that after bagging , the hardness and titratable acid content of fruit significantly increased ;

选用了12种不同类型果袋对幸水梨进行套袋比较试验，结果表明：套袋后幸水梨果实的硬度、可滴定酸含量比对照显著增大；

While the inner qualities , like vitamin C , titratable acid and soluble solids content of the natural pollinated HB pomelo fruits , were significantly higher than the cross-pollinated fruits .

而内在品质方面，HB柚自然状态下的维生素C、可滴定酸和可溶性固形物含量均显著高于杂交处理。

The contents of total soluble solids , glucose , fructose and sucrose were increased in Ca nutrient solution treated fruit , while the treatment of Ca nutrient solution had little effects on titratable acid content .

高钙营养液的应用增加了延后栽培‘宫川’温州蜜柑果实可溶性固形物、葡萄糖、果糖和蔗糖含量，但对可滴定酸含量的影响不明显。

During storage , fruit firmness , Vc and titratable acid content decreased constantly , total sugar content accumulated in the earlier stage and then decreased . However , the content of ethanol increased gradually all along .

随着贮藏期的延长，枣果硬度逐渐下降，Vc含量逐渐减少，总糖含量前期升高，中后期逐渐下降，可滴定酸含量整体上呈下降趋势，乙醇含量逐渐升高；

The results showed the rapid accumulation of dry and fresh weight , sugars , and anthocyanin content and rapid decrease of the titratable acid content occurred during later stage of fruit development ( two weeks before maturation ) .

结果表明，乌紫杨梅果实干鲜重的快速增长、糖和花色苷含量的快速积累和酸含量的快速下降均发生在果实转色至成熟这段时期，即果实成熟前2周左右。

The red light and R + B light were the most effective for the accumulation of the soluble sugar and titratable acid . 4 . Different light emitting diode sources had different effects on tomato fruit flavor quality .

红光和红蓝组合光处理能够显著提高番茄果实糖、酸含量。4.不同LED光源对转色过程中番茄果实风味品质影响显著。

During the storage , the contents of reducing sugar , titratable acid , and vitamin C decreased gradually , among them , changes of titratable acid and vitamin C contents were negatively correlated with the time of storage significantly .

红地球和巨峰葡萄中还原糖、可滴定酸、维生素C含量逐渐减少，其中可滴定酸和维生素C含量变化与贮藏时间呈显著的负相关；

Young fruit of spraying Fang Luo Su , although able to increase the aspect of ripe fruit diameter to reduce titratable acid content , but the fruits of fruit weight , Vc content , soluble sugar content decreased slightly .

幼果期喷施防落素后，虽然能增大成熟果实的纵横径降低可滴定酸的含量，但果实的单果重、Vc含量、可溶性糖的含量均略有降低。