教学科研

    王迪，女，博士，师资博士后。2020年毕业于浙江大学生物系统工程与食品科学学院，获得工学博士学位。在食品学科权威期刊发表近论文20篇，其中第一作者9篇。已授权国际专利2项。主要研究方向包括果蔬加工、农产品包装技术如脱氧剂、涂膜保鲜的开发和研究。

        邮箱：wangdi237@snnu.edu.en

        部分论文：

1. Di Wang, Hao Huang, et al. Exogenous phytosulfokine α (PSKα) alleviates chilling injury of banana by modulating metabolisms of nitric oxide, polyamine, proline, and γ-aminobutyric acid. Food Chemistry, 2022, 132179.

2. Di Wang, Li Li, et al. Effect of exogenous nitro oxide on chilling tolerance, polyamine, proline and gamma-aminobutyric acid and in bamboo shoots (Phyllostachys praecox f. prevernalis). Journal of Agricultural and Food Chemistry, 2017, 65(28), 5607.

   3. Di Wang, Quan Ma, et al. Moderation of respiratory cascades and energy metabolism of fresh-cut pear fruit in response to high CO₂ controlled atmosphere. Postharvest Biology and Technology. 2021, 172, 111379.

   4. Di Wang, Dong Li, et al. Elevated CO₂ alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit. Scientia Horticulturae，2021, 281, 109932.

   5. Di Wang, Dong Li, et al. Effect of high carbon dioxide treatment on reactive oxygen species accumulation and antioxidant capacity in fresh-cut pear fruit during storage. Scientia Horticulturae，2021, 281, 109925.

   6. Di Wang, Quan Ma, et al. High carbon dioxide treatment modulates sugar metabolism and maintains the quality of fresh-cut pear fruit. Molecules, 2020, 25, 4261.

   7. Dong Li, Di Wang#, et al. Involvement of energy metabolism and amino acid metabolism in quality attributes of postharvest Pleurotus eryngii treated with a novel phase change material. Postharvest Biology and Technology. 2021, 173, 111427. （共同一作）

   8. Dong Li, Di Wang#, et al. A novel phase change coolant promoted quality attributes and glutamate accumulation in postharvest shiitake mushrooms involved in energy metabolism. Food Chemistry, 2021, 129227. （共同一作）

   9. Hao Huang, Di Wang#, et al. A novel W/O/W double emulsion co-delivering brassinolide and cinnamon essential oil delayed the senescence of broccoli via regulating chlorophyll degradation and energy metabolism. Food Chemistry, 2021, 129704. （共同一作）