Jiaxin Chai

Recent Progress on Bismuth-based Nanomaterials for Electrocatalytic Carbon Dioxide Reduction

Q. Yan, Zhe Wang, Yonglei Xing, 2020, Chemical Research in Chinese Universities.

The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit

F. Ma, Yanfei Liu, Zhande Liu, 2021, Foods.

1-MCP extends the shelf life of ready-to-eat ‘Hayward’ and ‘Qihong’ kiwifruit stored at room temperature

Yutang Wang, Yanfei Liu, Zhande Liu, 2021 .

High O2/N2 controlled atmosphere accelerates postharvest ripening of ‘Hayward’ kiwifruit

Yutang Wang, Yanfei Liu, Zhande Liu, 2022, Scientia Horticulturae.

Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars

Rui Li, Zhande Liu, Jiaxin Chai, 2022, Postharvest Biology and Technology.

Differential changes in respiratory metabolism and energy status in the outer pericarp and core tissues affect the ripening of ‘Xuxiang’ kiwifruit

Jiaxin Chai, Jingwen Li, Qiantong Liu, 2024, Postharvest Biology and Technology.