近日，桂林理工(gong)大學(xué)化學(xué)(xue)與生物工(gong)程學(xué)院研究人員在國(guó)際食(shi)品期刊(kan)《Journal of Food Processing and Preservation》（IF=2.190）發(fā)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(gai)論文中，研究人(ren)員使(shi)用上海騰拔Universal TA研(yan)究型(xing)質(zhì)構(gòu)儀測(cè)定(ding)了柑(gan)橘的硬度、彈(dan)性、回復(fù)性(xing)、咀嚼性和內(nèi)(nei)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)