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影响柑桔果实品质的因素很多。果实品质的含义也比较丰富,仅就风味品质而言,表现为浓、淡、酸、甜、苦、涩和粗、嫩、香、异等。过去描述风味者较多,阐明糖酸含量与其关系者较少;为了弄清果实糖酸含量与果实风味浓淡及甜酸的关系(其它如苦涩、粗嫩和香异等,暂不涉及),我们于1983、1984两年,在1980～1982年同类工作的基础上,总结经验,改进方法,再次开展本项研究。
There are many factors affecting the quality of citrus fruits. The meaning of fruit quality is also rich, only in terms of flavor quality, manifested as thick, light, sour, sweet, bitter, astringent and crude, tender, fragrant, and so on. In the past, there were many people who described the flavors and explained that the content of sugar acid was less related to them. In order to find out the relationship between the content of sugar and acid in fruits and the flavor of the fruits and the relationship between sweet and sourness (others are not involved, such as bitterness, tenderness and sweetness), we In 1983 and 1984, based on the similar work from 1980 to 1982, we summed up the experience, improved the method and started the research again.