姓名： 杨震峰 导师类别： 硕导

所在专业： 食品科学与工程 研究方向：
学院/单位： 浙江万里学院
专业所属学院： 食品学院
专业技术职务： 教授 行政职务：
性别： 男 E-Mail： yangzf@zwu.edu.cn
最高学位： 博士
通讯地址：
备注：
简历

浙江万里学院生物与环境学院，博士，教授，硕士研究生导师。2007年博士研究生毕业，获南京农业大学食品科学专业果实保鲜方向博士学位；2011-2013年中国科学院华南植物园生物学博士后，合作导师蒋跃明研究员。2011 年入选浙江省“新世纪151人才工程”第三层次和宁波市领军和拔尖人才培养工程第二层次培养对象，2012年入选浙江省教育厅中青年学科带头人。目前在浙江万里学院生物与环境学院从事果蔬采后生理与保鲜技术的研究工作。已在Food Chemistry、Journal of Agricultural and Food Chemistry、Food Control、Journal of the Science of Food and Agriculture、Postharvest Biology and Technology、The Journal of Horticultural Science and Biotechnology、Journal of Texture Studies、植物生理与分子生物学学报、园艺学报、中国农业科学等国内外主流学术刊物发表论文40余篇，其中SCI 收录论文20余篇。申请国家发明专利3项，已授权1项。

教育经历

2002/09 - 2007/06，南京农业大学，食品科技学院，博士（硕博连读），导师：郑永华
1998/09 - 2002/06，淮海工学院，食品科学与工程系，学士

工作经历

2014/12-至今，浙江万里学院，生物与环境学院食品系，教授
2011/04-2013/12，中国科学院华南植物园植物资源保护与可持续利用重点实验室，博士后，合作导师：蒋跃明研究员
2010/11-2014/11，浙江万里学院，生物与环境学院食品系，副教授
2007/08-2009/10，浙江万里学院，生物与环境学院食品系，讲师
2002/09-2007/06，南京农业大学，食品科技学院，硕博联读研究生

研究成果

1、国家自然科学基金面上项目，**、基于呼吸代谢途径的采后桃果实抗氧化活性调控机制研究、2014/01-2017/12、80万元、在研、主持。
2、国家自然科学基金青年项目，**、糖代谢对杨梅果实采后抗氧化活性的调控及其机制研究、2012/01-2014/12、27万元、已结题、主持。
3、浙江省自然科学基金，Y**、枇杷果实采后抗氧化活性的调控及其机理研究、2010/01-2011/12、10万元、已结题、主持。

获奖情况

无

专利著作

无

论文发表

Shi LY, Cao SF, Shao JR, Chen W, Zheng YH, Jiang YM, Yang ZF*. Relationship between sucrose metabolism and anthocyanin biosynthesis during ripening in Chinese bayberry fruit. Journal of Agricultural and Food Chemistry, 2014, 62: 10522-10528.
Shi LY, Chen W, Cao SF, Su XG, Yang ZF*. Blue light induced anthocyanin accumulation and expression of associated genes in Chinese bayberry fruit. Scientia Horticulturae, 2014, 179: 98-102.
Xu F, Shi LY, Chen W, Cao SF, Su XG, Yang ZF*. Effect of blue light treatment on fruit quality, antioxidant enzymes and radical-scavenging activity in strawberry fruit. Scientia Horticulturae, 2014, 175: 181-186. (SCI, Corresponding author)
Xu F, Cao SF, Shi LY, Chen W, Su XG, Yang ZF*. Blue light irradiation affects anthocyanin content and enzyme activities involved in postharvest strawberry fruit. Journal of Agricultural and Food Chemistry, 2014, 62 (20): 4778-4783.
Yang ZF, Cao SF, Su XG, Jiang YM*. Respiratory activity and mitochondrial membrane associated with fruit senescence in postharvest peaches in response to UV-C treatment. Food Chemistry, 2014, 161: 16-21.
Cao SF, Yang ZF*, Zheng YH. Sugar metabolism in relation to chilling tolerance of loquat fruit. Food Chemistry, 2013, 136(1): 139-143.
Cao SF, Yang ZF*, Zheng YH. Effect of 1-methylcyclopene on senescence and quality maintenance of green bell pepper fruit during storage at 20℃. Postharvest Biology and Technology, 2012, 70: 1-6.
Yang ZF*, Cao SF, Zheng YH. Influence of harvest maturity on fruit quality, color development and phenylalanine ammonia-lyase (PAL) activities in Chinese bayberry during storage. Acta Horticulturae, 2013, 1012: 171-175. (ISTP, 7th International Postharvest Symposium, Kuala Lampur, Malaysia)
Yang ZF*, Cao SF, Zheng YH*, Jiang YM. Combined salicyclic acid and ultrasound treatments for reducing the chilling injury on peach fruit. Journal of Agricultural and Food Chemistry, 2012, 60: 1209-1212.
Yang ZF, Cao SF*, Cai YT, Zheng YH. Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit. Innovative Food Science and Emerging Technologies, 2011, 12(3): 310-314.
Yang ZF, Cao SF, Zheng YH*. Chinese bayberry fruit extract alleviates oxidative stress and prevents 1,2-dimethylhydrazine-induced aberrant crypt foci development in rat colon carcinogenesis. Food Chemistry, 2011, 125: 701-705.
Yang ZF, Cao SF, Jin P, Zheng YH*. Quality and physiological responses of Chinese bayberry fruit to storage temperature. The Journal of Horticultural Science and Biotechnology, 2010, 85(4):271-276.
Yang ZF, Zheng YH*, Cao SF. Effect of high oxygen atmosphere storage on quality, antioxidant enzymes, and DPPH-radical scavenging activity of Chinese bayberry fruit. Journal of Agricultural and Food Chemistry, 2009, 57 (1):176-181.
Cao SF, Yang ZF, Cai YT, Zheng YH*. Antioxidant enzymes and fatty acid composition as related to disease resistance in postharvest loquat fruit. Food Chemistry, 2014, 163: 92-96.
Xu F*, Zheng YH, Yang ZF, Cao SF, Shao XF, Wang HF*. Domestic cooking methods affect the nutritional quality of red cabbage. Food Chemistry, 2014, 161: 162-167.
Cao SF, Cai YT, Yang ZF, Joyce DC, Zheng YH*. Effect of MeJA treatment on polyamine, energy status and anthracnose rot of loquat fruit. Food Chemistry, 2014, 145, 2014: 86-89.
Xu F, Chen XH, Yang ZF, Jin P, Wang KT, Shang HT, Wang XL, Zheng YH*. Maintaining quality and bioactive compounds of broccoli by combined treatment with 1-methylcyclopropene and 6-benzylaminopurine. Journal of the Science of Food and Agriculture, 2013; 93: 1156-1161.
Xu F, Yang ZF, Chen XH, Jin P, Wang XL, Zheng YH*. 6-Benzylaminopurine delays senescence and enhances health-promoting compounds of harvested broccoli. Journal of Agricultural and Food Chemistry, 2012, 60: 234-240.
Cao SF, Yang ZF, Cai YT, Zheng YH*. Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury. Food Chemistry, 2011, 127: 1777-1783.
Cao SF*, Yang ZF, Hu ZC*, Zheng YH. The effects of the combination of Pichia membranefaciens and BTH on controlling of blue mould decay caused by Penicillium expansum in peach fruit. Food Chemistry, 2011, 124: 991-996.
Xu F, Chen XH, Yang ZF, Jin P, Wang KT, Shang HT, Wang XL, Zheng YH*. Maintaining quality and bioactive compounds of broccoli by combined treatment with 1-methylcyclopropene and 6-benzylaminopurine. Journal of the Science of Food and Agriculture, 2013, 93(5):1156-1161.
Cao SF, Cai YT, Yang ZF, Zheng YH*. MeJA induces chilling tolerance in loquat fruit by regulating proline and gamma-aminobutyric acid contents. Food Chemistry, 2012, 133(4): 1466-1470.
Yang AP, Cao SF, Yang ZF, Cai YT, Zheng YH*. γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit. Food Chemistry, 2011, 129: 1619-1622.
Shang HT, Cao SF*, Yang ZF, Cai YT, Zheng YH*. Effect of exogenous γ-aminobutyric acid treatment on proline accumulation and chilling injury in peach fruit after long-term cold storage. Journal of Agricultural and Food Chemistry, 2011, 59:1264-1268.
Cao SF, Zheng YH*, Yang ZF. Effect of 1-MCP treatment on nutritive and functional properties of loquat fruit during cold storage. New Zealand Journal of Crop and Horticultural Science, 2011, 39(1): 61-70.
Cai YT, Cao SF*, Yang ZF, Zheng YH*. MeJA regulates enzymes involved in ascorbic acid and glutathione metabolism and improves chilling tolerance in loquat fruit. Postharvest Biology and Technology, 2011, 59: 324-326.
Cao SF, Zheng YH*, Yang ZF, Wang KT, Rui HJ. Effect of methyl jasmonate on quality and antioxidant activity of postharvest loquat fruit. Journal of the Science of Food and Agriculture, 2009, 89(12): 2064-2070.
Cao SF*, Hu ZC*, Zheng YH, Yang ZF, Lu BH. Effect of BTH on antioxidant enzymes, radical-scavenging activity and decay in strawberry fruit. Food Chemistry, 2011, 125, 145-149.
Wang KT, Jin P, Cao SF, Yang ZF, Shang HT, Zheng YH*. 2009. Methyl jasmonate reduces decay and enhances antioxidant capacity in Chinese bayberries. Journal of Agricultural and Food Chemistry, 2009, 57 (13):5809-5815.
Zheng YH*, Yang ZF, Cao SF, Li N and Ma SJ, Effects of pure oxygen treatment on fruit decay and defense enzymes activities in harvested Chinese bayberry fruit. Acta Hort, 2010, 857:475-482. (ISTP, IX International Controlled Atmosphere Research Conference, East Lansing, MI, USA)
Zheng YH*, Cao SF, Ma SJ, Yang ZF and Li N, Effects of 1-methylcyclopropene on internal browning and quality in cold-stored loquat fruit. Acta Hort, 2010, 857:483-488. (ISTP, IX International Controlled Atmosphere Research Conference, East Lansing, MI, USA)
曹少谦, 刘, 杨震峰*, 戚向阳, 陈伟. 几种抑制剂对水蜜桃多酚氧化酶的抑制效应. 中国食品学报, 2014, 14(7): 144-149.
梁敏华, 杨震峰, 陈伟, 苏新国. 呼吸代谢调控桃果实采后抗氧化活性研究进展. 生物技术进展, 2013, 3 (6): 416-420.
施丽愉, 陈伟, 苏新国, 杨震峰*. 糖代谢调控杨梅果实采后抗氧化活性机制研究进展. 食品质量安全检测学报, 2013, 4(6): 1678-1682.
陈伟, 施丽愉, 苏新国, 杨震峰*. 不同品种枇杷果实采后低温贮藏品质研究. 食品质量安全检测学报, 2013, 4(6): 1734-1749.
陈伟, 苏新国, 郜海燕, 杨震峰*. 低温对桃果实采后冷害及其内源激素的影响. 核农学报, 2013, 27 (8): 1173-1178.
陈克明, 陈伟, 杨震峰*. 桃果实采后可溶性糖和果胶类物质的变化与低温冷害的关系. 核农学报, 2013, 27 (5): 647-652.
陈伟, 施丽愉, 杨震峰*. 杨梅果实采后抗氧化能力与内源激素关系研究. 中国食品学报, 2012, 12(12): 32-39.
杨震峰*, 王吉如, 王珊珊, 陈伟. 短波紫外线处理对采后草莓果实腐烂和抗氧化能力的影响. 核农学报, 2012, 26(5): 775-780.
陈伟, 金文渊, 杨震峰*, 曹世锋. MeJA 处理对枇杷果实采后抗氧化活性的影响. 中国食品学报, 2012, 12(1): 112-117.
刘亮, 陈伟, 杨震峰*, 吴月燕. 贮藏温度对葡萄果实采后抗氧化活性的影响及动力学分析. 中国食品学报, 2012, 12(4): 134-139.