糖酸比

不同施肥方式间草莓糖酸比和维生素C含量、土壤氮残留率差异不显著。

There were no marked differences on sugar / acid ratio , the Vc content and N residual ratio with different methods of fertilizer application .

施用包膜肥料后葡萄的糖酸比变化不大，而Vc含量显著高于常规施肥处理。

Using coated fertilizer had little effect on sugar-acid ratio of fruit , but could increase vitamin C content significantly .

而且草莓糖酸比提高，可溶性固形物、Vc含量和SOD活力增加，贮存过程中营养成分下降变慢。

And the candy / acid , Vc contents and SOD activities could be increased . The nourishment component descends through the storage could be alleviated .

结果表明，相对于普通肥料、控释氮肥和控释复合肥提高了土壤中有效养分的含量，促进了草莓生长，提高了草莓糖酸比和维生素C含量。

The results showed that the controlled-release fertilizers improved the changes of available N , P , K contents in soil , promoted the growth of strawberry and increased sugar / acid ratio and the Vc content of the fruit .

冰温贮藏15d，桑椹糖酸比与pH值之间有显著的正相关关系（P<001），但随贮藏时间的延长相关关系逐渐消失。

There was a positive linear relationship between the ratio of sugar to acid of mulberry fruits and pH value during storage for 15 d .

大多数品种果实糖酸比很高，鲜食风味好，氨基酸含量中等，矿质元素Zn和Se含量高。

Concerning to the fruit quality , most of the cultivars have higher sugar acid ratio and fine taste , the amino acids content is moderate whereas that of minerals Zn and Se are high .

另外，与对照相比，离子束注入的果实糖酸比非常低，而N+、Ar+离子与不同来源DNA共同处理时，番茄果实的糖酸比不同。

In addition , compared with contrast , the sugar-acid proportions of fruit from ion beam injection is very low , but the interactions of N + , Ar + with DNA from different soybean , sugar-acid proportions of tomato fruit is different .

适宜的杀菌条件为：80℃10min，糖酸比为32：1。

The perfect condition of sterilization is 8 ℃ 10min . The ratio of sugar acidity is 32:1 .

以参评品种的糖酸比、总糖、总酸、可溶性固形物、vC、果形指数和单果重等7个因素为评价标准，从品质的角度筛选出了表现优良的几个品系。

Based on seven traits of Jinhua pear fruit quality ( sugar-acid ratio , total sugar , total acid , dissolved substance , vC , fruit shape index and fruit weight ), several variation strains had been filtrated , which were fine .

运用Instron万能试验机对常温贮藏的整番茄进行了应力松弛特性试验，分析了松弛特性4个参数、压缩特性的压缩弹性模量E、坚实度Fi以及糖酸比等指标的变化规律。

Stress-relaxation property of intact tomato during storing at normal temperature was studied using Instron machine . The variation trends of four relaxation characteristic indices were analyzed , as well as the variation of compress modulus , firmness and sugar-acid ratio , etc.

该产品为黄色、澄清液体，可溶性固形物为15，pH4.3，糖酸比为16：1。

The product was a kind of yellow clear liquid with soluble solid matter 15 , pH4.3 , the ratio of sugar and acid 16:1 .

结果表明，多效唑叶面处理后果实含糖量明显增加，低浓度处理能提高果实维生素C含量，降低酸度，糖酸比增大，色素含量提高。250mg／L和500mg／L处理能改善果实品质。

The results indicated that sugar increase in fruit was treated with paclobutrazol , and acid decrease , sugar and acid ratio increase , vitamine C and pigment content were increased by applying low concentration paclobutrazol , and it can also increase fruit quality .

试验结果表明，该叶肥处理不仅能明显提高番茄产量，而且能改善其品质，使番茄果实中可溶性固形物、Vc、粗蛋白含量及糖酸比显著提高，有机酸、NO-3-N含量明显降低。

The results showed that spraying leaf liquid fertilizer not only can increase the tomato yield , but also can increase the content of soluble mass matter , Vc , crude protein and the ratio of reducing sugar / organic acid ; Reduce the content of organic acid and NO-3-N.

运用Mixture-D-Optimal设计，以糖酸比为响应值，研究了草莓、番茄、胡萝卜和葡萄4种原汁的不同复合配比对其混合成品风味等感官品质的影响。

The Mixture-D-Optimal design was used to determine the optimum mixing proportion of four kinds of fruit and vegetable juice ( strawberry juice , tomato juice , carrot juice and grape juice ) with the ratio of sugar to acid of the mixed juices as a response value .

而糖酸比越低，应力松弛时间越长。

Stress-relaxation time becomes longer with sugar-acid ratio decreasing .

最佳采收时糖酸比在29以上。

When reaching the best harvest , the sugar-acid ratio is more than 29.2 .

为了提高橙汁糖酸比，改善橙汁品质，寻求一种有效的、不添加任何外来物质，保持橙汁原有风味的降酸方法非常必要。

So it is necessary to find an effective method for raising orange juice sugar acid ratio in food industry .

套袋处理的果实糖酸比提高，改善了果实的适口性。

The result showed that fruit colour and the radio of total sugar / malic acid were improved by bagging treatment .

果实糖酸比随套袋时期的推迟呈下降趋势；果实氨基酸含量随套袋时期的推迟逐渐下降。

The ratio of sugar-acid was declined , and the content of amino acid was declined with the bagging time deferred .

果实中糖、酸含量、糖酸比等因子是决定其风味品质最重要的指标。

Sugar and acid content and sugar acid content ratio of the fruit are the most important quality traits for cucumber .

果实品质正随着市场观念的深入和人们生活水平的提高而逐渐受到关注。果实中糖、酸含量和糖酸比是决定其风味最重要的指标。

With the development of market economy and improvement of people 's living condition , fruit quality is gradually concerned by people .

红果樱桃番茄在可溶性固形物含量、糖酸比和番茄红素含量上高于黄果。

The soluble solids content , soluble sugar to titrable acid and lycopene of red cherry tomatoes were higher than the yellow .

风味优良的品种，其糖酸比多在20-60的范围，偏高者风味趋甜，偏低者风味偏酸。

If the rate of sugar and acid was at the range of 20 to 60 , the flavor of the fruits was better .

果穗上叶数对总果重，果实大小，果实内可溶性固形物量及果酸量成正相关，但是对果汁糖酸比成负相关。

The leaf number in the fruit brunch was positively correlated to soluble solids and total acid and negatively correlated to sugar and acid ratio .

并提高了果实的糖酸比，改善了砂梨的风味，提高了果实品质。

It , moreover , improved the ratio of sugar to acid , ameliorated the flavor of pear , and eventually improved the quality of fruit .

以苜蓿为原料经打浆，调配，均质，杀菌等处理，研制浑浊型苜蓿汁饮料，并对苜蓿汁的色泽，浑浊型苜蓿汁饮料的浆含量，糖酸比，稳定剂进行了选择。

Taking the alfalfa as the main materials , a kind of alfalfa cloudy juice beverage was made by the processing program of preparation , homogenization , sterilization , etc.

为确定澄清型玉竹饮料的最佳糖酸比，进行了三因素、三水平正交实验。

In order to determine the optimum ratio of sugar and acid for clear drink from Rhizoma polygonati odorati , the orthogonal test with three factors and three levels was carried out .

通过调配（添加稳定剂、抗氧化剂、调节糖酸比），可获得色、香、味俱佳的橄榄浑浊汁饮料。

Through adjustment ( adding stabilizer and antioxidant agents , adjusting the ratio of sugar to acid ) a stable olive cloudy juice drink with a pleasant color 、 special olive scent was produced .

在50～200糖酸比的范围内，比值越大，口味越好；添加甜蜜素和蛋白糖的百合泥风味均不及添加白砂糖；

The higher ratio , the better taste in the rage of the ratio of sugar and acid at 50 to 200 . The taste of paste added with sugar showed better than that added with Aspartame and sodium cyclamate .

结果表明，新疆杏品种糖分含量高而酸度低，糖酸比高达13.34，是华北杏的1.5倍；

The result shows that the sugar of Xinjiang variety is higher , whereas the acidity is lower than variety of north China , its ratio of sugar to acid is 13.34 which is 1.5 times as high as north China apricot .