Jun-wei Wang

发表

Proteomic analysis of peel browning of 'Nanguo' pears after low-temperature storage.

Zhiyong Liu, Qian Zhou, Jun-wei Wang, 2017, Journal of the science of food and agriculture.

Low temperature conditioning alleviates peel browning by modulating energy and lipid metabolisms of ‘Nanguo’ pears during shelf life after cold storage

Qian Zhou, Shu-juan Ji, Jun-wei Wang, 2017 .

Effect of intermittent warming on alleviation of peel browning of ‘Nanguo’ pears by regulation energy and lipid metabolisms after cold storage

M. Lv, Wei-wei Fu, Shu-juan Ji, 2017, Postharvest Biology and Technology.

Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of ‘Nanguo’ pears during shelf life

M. Lv, Wei-wei Fu, Qian Zhou, 2018 .

Effect of ATP treatment on enzymes involved in energy and lipid metabolisms accompany peel browning of ‘Nanguo’ pears during shelf life after low temperature storage

Wei-wei Fu, Shu-juan Ji, Jun-wei Wang, 2018, Scientia Horticulturae.

Preharvest spraying calcium ameliorated aroma weakening and kept higher aroma-related genes expression level in postharvest ‘Nanguo’ pears after long-term refrigerated storage

Fengjun Li, Jun-wei Wang, Yangao Jiang, 2019, Scientia Horticulturae.

Influence of long-term cold storage on phenylpropanoid and soluble sugar metabolisms accompanied with peel browning of ‘Nanguo’ pears during subsequent shelf life

Ting Liu, M. Lv, Shu-juan Ji, 2020 .

Low temperature conditioning prevents loss of aroma-related esters from ‘Nanguo’ pears during ripening at room temperature

Qian Zhou, Shu-juan Ji, Jun-wei Wang, 2015 .

Calcium inhibited peel browning by regulating enzymes in membrane metabolism of ‘Nanguo’ pears during post-ripeness after refrigerated storage

Zhigang Xiao, B. Zhou, Shu-juan Ji, 2019, Scientia Horticulturae.

Proteomic analysis of the potential mechanism of fading of aroma-related esters in "Nanguo" pears after long-term refrigeration.

Shu-juan Ji, Jun-wei Wang, Xin Zhou, 2019, Journal of food biochemistry.

Glycine betaine alleviated peel browning in cold-stored ‘Nanguo’ pears during shelf life by regulating phenylpropanoid and soluble sugar metabolisms

M. Lv, Shu-juan Ji, Jingyu Yang, 2020 .

Effect of vibration on storage quality and ethylene biosynthesis-related enzyme genes expression in harvested apple fruit

Yefei Liu, Fangxu Xu, Fei Lu, 2019, Scientia Horticulturae.

Changed activities of enzymes crucial to membrane lipid metabolism accompany pericarp browning in ‘Nanguo’ pears during refrigeration and subsequent shelf life at room temperature

Zhiyong Liu, Qi Zhang, Qian Zhou, 2016 .

1-Methylcyclopropene alleviates peel browning of ‘Nanguo’ pears by regulating energy, antioxidant and lipid metabolisms after long term refrigeration

M. Lv, Dongbing Tao, Jun-wei Wang, 2019, Scientia Horticulturae.

Exogenous ATP alleviated aroma fading by regulating LOX pathway and fatty acids synthesis in ‘Nanguo’ pears after refrigeration

Ting Liu, Wei-wei Fu, Shu-juan Ji, 2018, Scientia Horticulturae.

Effects of intermittent warming on aroma-related esters of 1-methylcyclopropene-treated ‘Nanguo’ pears during ripening at room temperature

Zhiyong Liu, Qian Zhou, Jun-wei Wang, 2015 .