近日，桂林理(li)工大學(xue)化學(xue)與生物工(gong)程學(xue)院研究人員(yuan)在國際食品期(qi)刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表了題為(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。在該論文中，研(yan)究人員(yuan)使用(yong)上海(hai)騰拔Universal TA研究型質(zhi)構儀測定(ding)了柑橘的硬(ying)度、彈性、回復性(xing)、咀嚼性(xing)和內聚性(xing)等指標。

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