近期，齊魯工業(yè)大學(xué)食品科學(xué)與工程學(xué)院和山東農(nóng)業(yè)工程學(xué)院食品科學(xué)與工程學(xué)院研究人員在中科院一區(qū)期刊《Postharvest Biology and Technology》（IF=4.303）在線(xiàn)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”的研究文章。

    在該文章中，研究人員使用上海騰拔儀器Universal TA研究型質(zhì)構(gòu)儀來(lái)測(cè)定青椒的硬度。

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