近日(ri)，桂林理(li)工大學(xué)化學(xué)與(yu)生物工程學(xué)(xue)院研究(jiu)人員在(zai)國(guó)際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)了題為(wei)"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研(yan)究論文。在該論文(wen)中，研究(jiu)人員使用上(shang)海騰(teng)拔Universal TA研究(jiu)型質(zhì)構(gòu)儀測(cè)(ce)定了柑橘(ju)的硬度、彈(dan)性、回復(fù)性、咀嚼(jue)性和內(nèi)聚性(xing)等指標(biāo)(biao)。

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Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah)