近日，桂(gui)林理(li)工大學化學與生(sheng)物工程(cheng)學院研究(jiu)人員(yuan)在國際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)了題為(wei)"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。在該論文(wen)中，研究人(ren)員使用上(shang)海騰拔(ba)Universal TA研究型質(zhì)構(gòu)(gou)儀測定了柑橘(ju)的硬度、彈性(xing)、回復性、咀嚼性(xing)和內(nèi)聚性等(deng)指標。

原文全文下(xia)載鏈接：

Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah)