随温度和光照强度增加，果实糖酸比降低。
As the increase of temperature and light intensity, fruit sugar acid ratio decreased.
橙汁中的糖、酸含量及其糖酸比是决定橙汁风味、品质的重要指标。
Content of sugar and acid in citrus and ratio of them are the important index of flavor and quality of orange juice.
此外，果实VC含量、可溶性糖含量与有机酸含量，以及糖酸比均下降，风味降低。
Besides, there was a decrease in the content of VC, soluble sugar and organic acid, and the sugar-acid rate.
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.
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.
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