果实含水量
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Fruit moisture content
以上为机器翻译结果，长、整句建议使用 人工翻译 。
保持红壤含水量60%-75%的范围，即可增加柑橘果实中品质成分的含量，又可提高果实的口感。
When SWC was kept in 60% to 75%, quality of satsuma mandarin fruit and the flavor or taste of fruit was all improved.
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结果实验组血清碱性蛋白及脑组织含水量较对照组低。
The changes of moisture in brain tissues and serum myelin basic protein(MBP) were observed.
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