近期，齊魯工業大學食品科學與工程學院和山東農業工程學院食品科學與工程學院研究人員在中科院一區期刊《Postharvest Biology and Technology》（IF=4.303）在線發表了題為“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研究型質構儀來測定青椒的硬度。

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