近日，桂林理(li)工大學(xué)化學(xué)與(yu)生物工程學(xué)院(yuan)研究(jiu)人員在國(guó)際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)了題為"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研究(jiu)論文。在該論文中，研(yan)究人員(yuan)使用上(shang)海騰拔Universal TA研(yan)究型(xing)質(zhì)構(gòu)儀測(cè)定(ding)了柑橘的(de)硬度(du)、彈性、回復(fù)(fu)性、咀嚼(jue)性和內(nèi)聚性等(deng)指標(biāo)(biao)。

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