? ? 近期，齊魯工業(yè)(ye)大學(xue)食品科(ke)學與工程學(xue)院和(he)山東農(nóng)業(yè)工程(cheng)學院食品科(ke)學與(yu)工程學(xue)院研究(jiu)人員在中科院(yuan)一區(qū)期刊(kan)《Postharvest Biology and Technology》（IF=4.303）在線發(fā)(fa)表了題為“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的研(yan)究文章。

? ? 在該文(wen)章中，研究人(ren)員使用上(shang)海騰(teng)拔儀器Universal TA研究型(xing)質(zhì)構(gou)儀來測定(ding)青椒的硬(ying)度。

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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

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