? ? 近期，齊魯(lu)工業(yè)大(da)學食品(pin)科學(xue)與工程學院(yuan)和山東農(nóng)業(yè)工(gong)程學院食品科(ke)學與工程學(xue)院研究人員在(zai)中科(ke)院一(yi)區(qū)期(qi)刊《Postharvest Biology and Technology》（IF=4.303）在線(xian)發(fā)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(de)研究(jiu)文章。

? ? 在該文章中(zhong)，研究人員(yuan)使用上海騰(teng)拔儀器Universal TA研(yan)究型質(zhi)構儀來測(ce)定青椒(jiao)的硬(ying)度。

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全文鏈接(jie)：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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