可滴定酸

但降低了果肉可溶性固形物、可滴定酸、维生素C和总糖等营养物质含量，导致龙眼果实甜度下降、风味变淡。

Whereas , fruit pre-harvest bagging decrease the contents of total soluble solids , titratable acidity , vitamin C and total sugars which result in lower sweetness and less flavor in longan pulp .

处理E虽然果实中总糖含量下降了1.77%，但由于可滴定酸下降了7.25%，故糖/酸比率仍然提高了6.16%。

While total sugar content of treatment E decreased by 1.77 % , but its titratable acidity decreased by 7.25 % , so the sugar / acid ratio increased still by 6.16 % .

经测定，可滴定酸，抗坏血酸（维生素C）和蛋白质为Ⅰ的果实的主要成分。

Titrable acids , ascorbic acid , and protein dominated in the fruits of ⅰ .

研究了不同温度和不同气体条件下冬枣的贮藏效果，以及在贮藏期间枣果实硬度、Vc、总糖、可滴定酸、乙醇含量的变化。

Quality of fresh Winter-date was studied under different storage condition .

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。

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

低氧处理对果实可溶性固形物，可滴定酸和pH值的影响不大。

Ultra low O 2 treatment had no significant effect on soluble solids content , pH and titratable acidity .

可滴定酸、总糖、维生素C和类胡萝卜素含量均在果实接近成熟期迅速变化。

At the end of fruit development , the contents of titratable acids , total sugars , vitamin C and carotenoids all changed notably .

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。

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

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。

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

可溶性固形物含量11.5%，总糖含量8.26%，可滴定酸含量0.55%，维生素C含量49.2mg/100g，固酸比高。

The content of total soluble solids is 11.5 % , total sugar 8.26 % , acidity 0.552 % , Vitamin C 49.2 mg / 100 g.

维生素C含量高达201mg/kg，可溶性糖2.56%，可滴定酸0.41%，可溶性固形物4.7%。

The content of vitamin C was up to 201 mg / kg , soluble sugar 2.56 % , TA 0.41 % , TSS 4.7 % .

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。

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

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。

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

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 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 .

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。

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 .

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。

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 .

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；

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 .

果肉黄白色，细脆多汁，酸甜适口，品质优良，可溶性固形物含量14.79%，总糖含量12.9%，可滴定酸含量0.36%，维生素C含量6.5mg/100g，果实硬度13.7kg/cm2。

Flesh is yellowish white , fine , crisp and very juicy , containing a soluble solids of 14.79 % , soluble sugar of 12.9 % , titratable acidity of 0.36 % and vitamin C of 6.5 mg / 100 g ;

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。

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 .

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。

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

可滴定酸的动态变化趋势与对照基本一致，其变化曲线与TSS相反。

Also similar on the changing trend of total acid , but the trend was opposite to that of TSS .

研究了不同采收成熟度“解放钟”枇杷果实中有机酸、总糖、可滴定酸等成份的变化和8～10℃低温保鲜及MAP保鲜效果。

The changes of organic acids , total sugar and titrable acid content in different harvest mature fruit of loquat variety " Jiefangzhong " were analyzed , and the effects of low temperature and MAP storage at 8 ~ 10 ℃ were studied .

控释氮肥能显著提高甜椒Vc和可溶性糖的含量，降低可滴定酸的含量，但各控释氮肥处理甜椒硝酸盐含量差异不显著。

Controlled release nitrogen fertilizer can significantly improve the Vc and soluble sugar content , lower acid content , but each of the controlled-release nitrogen fertilizer nitrate content of sweet pepper was no significant difference . 4 .

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；

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 .

与不套袋梨比较，太谷和运城酥梨在套袋后可滴定酸含量、可溶性糖含量和Vc含量均有所降低，降低了酸甜口感的风味指标。

Compared with the non-bagging , pear of bagging titrable acidity , soluble sugar content and Vc content were decreased in Tai Gu and Yun cheng , bagging reduce the flavor index of sweet and sour taste .

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。

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

8项指标分为营养品质指标（包括可溶性糖、可滴定酸和维生素C）、加工品质指标（包括果肉质地和汁液）及感官品质指标（包括异味、香气和风味）3类。

All the indexes could divided into 3 groups : nutrition quality indexes ( including soluble sugar , titratable acidity , and vitamin C ), processing quality indexes ( including flesh texture and juice ), and aesthetic quality indexes ( including peculiar smell , aroma , and flesh ) .

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。

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 .

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。

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

结果表明，经果胶酶处理的各品种橙汁的Brix、果汁澄清度、钙含量及可溶性果胶的含量增加，而pH值、可滴定酸和黏度均降低。

Results showed that all the juices treated with pectinase got higher value on Brix , clarity , calcium and water soluble pectin content , and they got lower value on pH , titratable acidity and viscosity .