近期，齐鲁工业大学食品科学与工程学院和山东农业工程学院食品科学与工程学院研究人员在中科院一区期刊《Postharvest Biology and Technology》（IF=4.303）在线发表了题为“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。
在该文章中，研究人员使用上海腾拔仪器Universal TA研究型质构仪来测定青椒的硬度。
全文链接：Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage