单因子试验研究结果表明，在芒果果醋发酵工艺过程中，接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
The inoculum amount, fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
另一方面，随着生产力水平的提高和其他因素的影响，人类活动对耕地变化的贡献率不断增大，耕地变化影响因子的作用也存在明显的时间差异。
On the other hand, with enhancement of productive forces and change of other affecting factors, the proportion of human activities affecting on cultivated land continuously increases.
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