?? ? ?近期，齊魯工(gong)業(yè)大(da)學食品(pin)科學與(yu)工程學院(yuan)和山東農(nóng)業(yè)工(gong)程學院食品科(ke)學與工(gong)程學院(yuan)研究人員在中(zhong)科院一區(qū)期(qi)刊《Postharvest Biology and Technology》（IF=4.303）在線發(fā)(fa)表了(le)題為(wei)“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的研究文章(zhang)。

? ? ? 在該(gai)文章(zhang)中，研(yan)究人員使(shi)用上(shang)海騰拔(ba)儀器Universal TA研究(jiu)型質(zhì)構(gòu)儀來(lai)測定青椒(jiao)的硬度。

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