?? ? ?近期，齊(qi)魯工業(yè)大學食(shi)品科學與工(gong)程學院和山(shan)東農業(yè)工(gong)程學院食品科(ke)學與工程(cheng)學院研(yan)究人員(yuan)在中科院一(yi)區(qū)期(qi)刊《Postharvest Biology and Technology》（IF=4.303）在線(xian)發(fā)表了題為“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的(de)研究文(wen)章。

? ? ? 在該文章中(zhong)，研究人員使(shi)用上海騰拔(ba)儀器Universal TA研究(jiu)型質構儀(yi)來測定(ding)青椒(jiao)的硬度。

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