?? ? ?近期，齊魯工(gong)業(yè)大學(xué)(xue)食品科(ke)學(xué)與工程學(xué)(xue)院和山東(dong)農(nóng)業(yè)工程學(xué)院(yuan)食品(pin)科學(xué)(xue)與工程(cheng)學(xué)院研(yan)究人員在(zai)中科院一(yi)區(qū)期(qi)刊《Postharvest Biology and Technology》（IF=4.303）在線發(fā)(fa)表了題為(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。

? ? ? 在該文章中，研(yan)究人員使用(yong)上海(hai)騰拔(ba)儀器Universal TA研究型(xing)質(zhì)構(gòu)儀來測定(ding)青椒(jiao)的硬度。

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