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郑永华

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Professor
Alma Mater:浙江大学园艺系

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Paper Publications Home >> Scientific Research >> Paper Publications: 马素娟,郑永华,曹士锋,李娜,杨震峰,唐双双.The effects of 1-methylcyclopene on shelf life and quality of three leafy vegetables,PROCEEDINGS OF THE IVTH INTERNATIONAL CONFERENCE ON MANAGING QUALITY IN CHAINS, VOLS 1 AND 2: THE INTEGRATED VIEW ON FRUITS AND VEGETABLES QUALITY,2006,(712):401-406(Correspondence Author)

陈学红,郑永华,杨震峰,马素娟,冯磊,王薛修.高氧处理对草莓果实采后活性氧代谢和腐烂的影响,南京农业大学学报,2005,28(1):99-102(Correspondence Author)

郑永华,苏新国,沈卫峰.高氧处理对草莓果实微生物生长和腐烂的影响,食品科学,2005,26(11):244-246(First and corresponding author)

Su XG,Jiang YM,Duan XW,Liu H,Li XB,Lin WB,郑永华.Effects of pure oxygen on the rate of skin browning and energy status in longan fruit,FOOD TECHNOLOGY AND BIOTECHNOLOGY,2005,43(4):359-365(Participating authors)

杨震峰,郑永华,冯磊,陈学红,马素娟.高氧处理对杨梅果实采后腐烂和品质的影响,园艺学报,2005,32(1):94-96(Correspondence Author)

郑永华.高氧处理对蓝莓和草莓果实采后呼吸速率和乙烯释放速率的影响,园艺学报,2005,32(5):866-868(First and corresponding author)

杨震峰,郑永华,曹士锋,李娜,马素娟,陈学红,王薛修.纯氧对采后杨梅果实腐烂的抑制与抗病相关酶的诱导,植物生理与分子生物学学报,2005,31(4):425-430(Correspondence Author)

Duan XW,Jiang YM,Su XG,Liu H,Li XB,Zhang ZQ,郑永华,Jiang WB.Role of pure oxygen treatment in browning of litchi fruit after harvest,PLANT SCIENCE,2004,167(3):665-668(Participating authors)

汪峰,郑永华.6-BA和热处理对食荚豌豆贮藏品质的影响,食品科学,2004,25(11):314-317(Participating authors)

陈学红,郑永华,杨震峰,马素娟, 冯磊.高氧处理对草莓采后腐烂和品质的影响,农业工程学报,2004,20(5):200-202(Participating authors)

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