近日(ri)，桂林理(li)工大學化學與生(sheng)物工(gong)程學院研(yan)究人員在(zai)國際食品(pin)期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)了題(ti)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(lun)文中，研究(jiu)人員使用上(shang)海騰(teng)拔Universal TA研究型(xing)質(zhì)構(gòu)儀測定(ding)了柑(gan)橘的(de)硬度、彈性、回(hui)復性、咀嚼(jue)性和內(nèi)(nei)聚性等指標。

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