该方法包括使用比重瓶在20℃下测量试样的相对密度，并使用表格将相对密度转换为以蔗糖表示的可溶性固形物含量。适用于不含悬浮物的产品和浓缩产品。对于其他水果和蔬菜产品，应使用ISO 2173中规定的方法。

The method consists in measuring of the relative density of a test portion at 20 C using a pyknometer, and conversing, using a table, of the relative density sinto the soluble solids content expressed as sucrose. It is applicable to products containing no suspended matter and to clear concentrated products. For other fruit and vegetable products the method specified in ISO 2173 should be used.