近日(ri)，桂林理工大學(xué)化學(xué)與(yu)生物工程學(xué)(xue)院研究(jiu)人員在國際(ji)食品(pin)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。在該(gai)論文中，研究人(ren)員使(shi)用上海(hai)騰拔Universal TA研究型(xing)質(zhì)構(gòu)(gou)儀測定了(le)柑橘的硬(ying)度、彈性(xing)、回復(fù)性、咀嚼性(xing)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)