Area of research
Plant Science · Biochemistry
Research interest
Research topics from publications: Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation; Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage; Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations; Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum; 1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism; Mechanism underlying sodium isoascorbate inhibition of browning of fresh-cut mushroom (Agaricus bisporus); Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples; Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli; Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households; Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism. Representative work: Abstract BACKGROUND Blueberry is universally acknowledged as a kind of berry rich in antioxidants. Cold plasma, an emerging non‐thermal treatment technology, has been proved to be able to maintain or improve the antioxidant level while inactivating the microorganisms on the surface of fruits and vegetables. Postharvest blueberries were treated with atmospheric cold plasma (ACP; 12 kV, 5 kHz) for 0 s (Control), 30 s (ACP‐30), 60 s (ACP‐60), and 90 s (ACP‐90) in this study, and the effects of ACP on the antimicrobial properties, antioxidant activities, and reactive oxygen species (ROS) production were investigated during storage at 4 ± 1 °C for 40 days. RESULTS Total aerobic bacteria and mold Abstract BACKGROUND Food preservation is critical for keeping fresh‐cut products fresh, nutritious, safe, attractive and available for consumers. To improve the safety and quality of fresh‐cut fruits, 15 essential oils (EOs) were screened to test the antimicrobial activity against Listeria monocytogenes (LM), Salmonella typhimurium (ST)
1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism
Ethanol vapor ameliorates chilling injury and maintains postharvest quality by increasing antioxidant capacity of hardy kiwifruit (Actinidia arguta)
Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism
Effects of high CO2 on the quality and antioxidant capacity of postharvest blueberries (Vaccinium spp.)
Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation
Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage
Mechanism underlying sodium isoascorbate inhibition of browning of fresh-cut mushroom (Agaricus bisporus)
Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households
An in situ-Synthesized Gene Chip for the Detection of Food-Borne Pathogens on Fresh-Cut Cantaloupe and Lettuce
The effect of cutting style on the biosynthesis of phenolics and cellular antioxidant capacity in wounded broccoli
Influence of cut type on quality, antioxidant substances and antioxidant activity of fresh‐cut broccoli
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations
Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum
Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli
Thyme oil alginate-based edible coatings inhibit growth of pathogenic microorganisms spoiling fresh-cut cantaloupe
Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest
Efficacy of thyme oil‐alginate‐based coating in reducing foodborne pathogens on fresh‐cut apples
Tandem mass tag-based quantitative proteomic analysis reveal the inhibition mechanism of thyme essential oil against flagellum of Listeria monocytogenes
Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples