基本信息

职称：副教授

电话：025-85428169

地址：9E303

邮箱：dandanz@njfu.edu.cn

女，副教授，2020年8月毕业于南京农业大学食品科学与工程专业，获工学博士学位。2021年3月入职于南京林业大学轻工与食品学院。主要研究方向为农产品采后贮藏与保鲜。目前研究集中于果实采后冷害调控的分子机制；果蔬采后风味物质和酚类物质代谢的调控机制；果蔬采后新型贮藏保鲜材料的研究。以第一作者在Postharvest Biology and Technology、Food Chemistry、LWT-Food Science and Technology等期刊上发表SCI论文18篇。

1.有机酸代谢在果实采后冷害调控中的分子机制；

2.果实采后风味物质与酚类物质代谢调控机制；

3.果蔬采后新型贮藏保鲜材料的研究。

1.国家自然科学基金青年基金项目，主持，在研，2024.01-2026.12

2.南京林业大学水杉英才启动基金，主持，在研，2021.06-2024.06

3.国家自然科学基金面上基金项目，参与，在研，2023.01-2025.12

1. Zhou, D., Sun, R., Zhu, W., Shi, Y., Ni, S., Wu, C. , et al. (2023). Impact of dielectric barrier discharge cold plasma on the quality and phenolic metabolism in blueberries based on metabonomic analysis. Postharvest Biology and Technology. 2023.

2. Zhou, D., Yang, T., Chen, X., Cong, K., Li, T., Wu, C., Fan, G., Li, X. Influence of plasma-activated γ-aminobutyric acid on tissue browning and water migration in fresh-cut potato during storage. Food Bioscience. 2023.

3. Zhou, D., Li, T., Cong, K., Suo, A., Wu, C. Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage. LWT. 2021,154.

4. Zhou, D., Li, T., Cong, K., Suo, A., Wu, C. Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage. Scientia Horticulturae. 2022, 154: 112893.

5. Zhou, D., Liu, Q., Wu, C., Li, T., Tu, K. Characterization of soluble sugars, glycosidically bound and free volatiles in fresh-cut pineapple stored at different temperature. Food Bioscience. 2021, 43: 101329.

6.  Zhou, D., Li, R., Liu, Y., Zhao, N., Tu, K. Hot air treatment inhibits chilling injury in peaches by regulating metabolism of sugar and organic acid. Journal of Horticultural Science and Biotechnology. 2021, 96: 392-399.

7. Zhou, D., Liu, Q., Jing, P., Tu, S., Pan, L., Tu, K. Metabolic analysis of phenolic profiles reveals the enhancements of anthocyanins and procyanidins in postharvest peach as affected by hot air and ultraviolet C. Postharvest Biology and Technology. 2020, 167: 111227.

8. Zhou, D., Li, R., Zhang, H., Chen, S., Tu, K. Hot air and UV-C treatments promote anthocyanin accumulation in peach fruit through their regulations of sugars and organic acids. Food Chemistry. 2020, 309: 125726.

9. Zhou, D., Zhang, Q., Li, P., Pan, L., Tu, K. Combined transcriptomics and proteomics analysis provides insight into metabolisms of sugars, organic acids and phenols in UV-C treated peaches during storage. Plant Physiology and Biochemistry. 2020,157: 148-159.