?? ? ?近期，齊(qi)魯工業(yè)大學(xué)食(shi)品科學(xué)與工程(cheng)學(xué)院(yuan)和山東農(nóng)業(yè)工(gong)程學(xué)(xue)院食品(pin)科學(xué)與工(gong)程學(xué)院研究(jiu)人員(yuan)在中(zhong)科院一(yi)區(qū)期刊《Postharvest Biology and Technology》（IF=4.303）在線發(fā)(fa)表了題(ti)為“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的(de)研究文章。

? ? ? 在該文(wen)章中(zhong)，研究人員使(shi)用上海騰(teng)拔儀器Universal TA研究(jiu)型質(zhì)構(gòu)儀(yi)來測定青椒(jiao)的硬度。

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