Professor Yu Zhifang

Professor Yu Zhifang, director of food processing and quality control teaching experimental center of Nanjing Agricultural University, research interests: postharvest biology, storage and processing of agricultural products.

1、 Undertake undergraduate courses: food commodities, storage and processing of agricultural (Garden) products, etc. undertake postgraduate courses: Seminar on storage and processing engineering of agricultural products, research progress of Postharvest Physiology (Master), research progress of Postharvest Physiology and Technology (Bo), etc.

2、 Effect of post harvest heat treatment on protection change of peach fruit during ripening 2, purification and characterization of peroxidase from fresh cut Zizania latifolia 3 Quality changes of whole and fresh cut Zizania latifolia during refrigerated (1 ° C) storage 4Effect of storage temperature and packaging method on the decay and physiology of fresh leaves of Gynura bicolor D.C. 5. Research progress on quality and storage and preservation technology of fresh cut fruits and vegetables 6. Effects of different drying methods on the quality of dried sea asparagus 7 Effects of fermentation products of Bacillus amyloliquefaciens ES-2 on the quality and physiological characteristics of "Hujin honeydew" peach during storage 8. Preservation effect of nano packaging materials on Flammulina velutipes 9. Identification of main fermentation strains and flavor substances of natural fermentation pickled white gourd 10. Study on the characteristics of taro browning substrate and polyphenol oxidase 11. Study on the PPO characteristics of Liyang white celery 12 Study on the changes of physiological characteristics of Lycium barbarum head under different storage conditions 13. The effect of controlled atmosphere oxygen concentration on the quality and physiological characteristics of refrigerated Lycium barbarum head 14. The effect of precooling on the shelf-life quality and physiology of controlled atmosphere Dutch beans 15. The preservation effect of silkworm cocoon on loquat and banana 16. The preservation effect of packaging method on refrigerated shepherd's purse

3、 Projects under research: 1. Perishable fruits and vegetables Key technology innovation of high-grade edible fungus preservation (Cx (10) 229) 2. Key technology and new product development of comprehensive preservation and processing of perishable fruits such as strawberries and peaches (2009gjc10010) 3. Construction and application of key technologies of modern agricultural industrial system (2008bad96b00) 4. Integration of raw and semi-finished vegetable processing Technology (bx109c024) 5. Preservation, storage and transportation technology of exported bean vegetables (dn2008224) 6. Key technologies and equipment for nano processing of food raw materials and food packaging materials (2007aa100403) 7. Research and industrialization demonstration of edible fungus logistics and preservation technology (2008badaib07) 8. Research and development of key technologies for the development of onion, ginger and garlic industry (200803041)

4、 Scientific research achievements 1 Second prize of science and technology progress award of the Ministry of Education (Research and industrial application of modified atmosphere packaging storage and preservation mechanism and process equipment of fresh food, ranking sixth in 2010) 2. Second prize of excellent project achievements of Yancheng factory association cooperation (Binhai Baishouwu superfine powder preparation, molding processing technology and new product development, ranking third in 2010) 3. Academic activity contribution award for the 30th anniversary of the establishment of Jiangsu Standardization Association (2010) 4. Second prize of scientific and technological progress of the Ministry of Education (Research and application of key technologies for clean vegetable production and storage, ranking second in 2006) 5. Second prize of Nanjing scientific and technological achievements (Research on annual supply, production and processing technology of wild vegetables, 2006, ranking third) 6. Third prize for scientific and technological contribution of Lianyungang science and technology to Xingbai village well-off project (2006)