近日(ri)，桂林理工大學(xué)化學(xué)與(yu)生物工程學(xué)(xue)院研(yan)究人員在國(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) "的研究論文(wen)。在該論文(wen)中，研究(jiu)人員使用上(shang)海騰拔Universal TA研(yan)究型質(zhì)構(gòu)儀(yi)測(cè)定了柑(gan)橘的硬度(du)、彈性(xing)、回復(fù)(fu)性、咀嚼性和(he)內(nèi)聚(ju)性等指標(biāo)。

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