? ? 近期，齊(qi)魯工業(yè)(ye)大學食品科學(xue)與工程(cheng)學院和(he)山東農(nóng)業(yè)(ye)工程學(xue)院食品科學與(yu)工程(cheng)學院研究(jiu)人員在中(zhong)科院一區(qū)期(qi)刊《Postharvest Biology and Technology》（IF=4.303）在線發(fā)表了(le)題為“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的研究文(wen)章。

? ? 在該文章(zhang)中，研究(jiu)人員使用上(shang)海騰拔儀器Universal TA研(yan)究型質(zhì)(zhi)構儀(yi)來測定青椒(jiao)的硬度。

?

?

全文鏈接：Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage

?