近日，桂林(lin)理工大學(xué)(xue)化學(xué)(xue)與生物工(gong)程學(xué)院研(yan)究人員在國際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)(fa)表了題為"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研究論文。在該論(lun)文中，研究人員(yuan)使用上(shang)海騰拔(ba)Universal TA研究型質(zhì)構(gòu)(gou)儀測定(ding)了柑橘的硬度(du)、彈性、回(hui)復(fù)性(xing)、咀嚼性和內(nèi)聚(ju)性等指標(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)