? ? 近期(qi)，齊魯工業(yè)大學(xue)食品科學與(yu)工程學(xue)院和山東農業(yè)(ye)工程學院食(shi)品科學與工程(cheng)學院研究(jiu)人員在中(zhong)科院一區(qū)期刊(kan)《Postharvest Biology and Technology》（IF=4.303）在線發(fā)(fa)表了(le)題為“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的研究(jiu)文章。

? ? 在該(gai)文章中(zhong)，研究(jiu)人員使用(yong)上海騰(teng)拔儀器(qi)Universal TA研究(jiu)型質構儀來測(ce)定青椒的硬度(du)。

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全文鏈(lian)接：Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage

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