? ? 近期，齊魯工業(yè)(ye)大學(xué)食品科學(xué)(xue)與工程(cheng)學(xué)院(yuan)和山(shan)東農(nóng)(nong)業(yè)工程學(xué)院(yuan)食品科學(xué)(xue)與工程(cheng)學(xué)院(yuan)研究人(ren)員在中(zhong)科院一區(qū)(qu)期刊《Postharvest Biology and Technology》（IF=4.303）在(zai)線發(fā)表了題(ti)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(yan)究文章。

? ? 在該文章(zhang)中，研究(jiu)人員使用上(shang)海騰拔(ba)儀器Universal TA研究型(xing)質(zhì)構(gòu)儀(yi)來測(ce)定青椒(jiao)的硬(ying)度。

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

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