傅茂润
近期热点
资料介绍
个人简历
个人简历教育经历:1999.09-2003.06山东农业大学食品科学与工程学院,本科;2003.09-2005.12山东农业大学食品科学与工程学院,硕士;2006.02-2009.03浙江大学食品与生物系统工程学院,博士;2014.06至今,中国科学院植物研究所,博士后近三年主持国家自然科学基金面上项目、山东省优秀青年基金、山东省青年创新团队、山东省农业重大应用技术创新项目等6项,可支配经费175万元;发表论文30余篇,其中SCI论文篇;主要包括:一、课题:1、国家自然科学基金面上项目,项目编号31871584,基于有机酸转运的寄主果实对青霉菌致病力的影响机制研究,2019.01-2022.12,71.42万元,主持;2、山东省属高校优秀青年基金项目,项目编号ZR2019YQ16,果蔬采后病理学,2019.07-2022.06,30万元,主持;3、山东省高等学校“青创科技计划”,团队名称:果蔬贮藏与保鲜创新团队,研究课题名称:果蔬采后品质保持机制及关键技术研究,编号2019KJF010,团队带头人,2019-2021,20万元,主持;4、山东省农业重大应用技术创新项目,核桃加工提质增效关键技术集成与应用示范,鲁财农指[2017]6号,2017.01-2018.12,20万元,主持;5、济南市农业局科技创新项目,谷子副产物高值化加工利用,2017013,2017.01-2019.12,20万元,主持;6、山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位,项目编号SDAIT-05-14,2016.01-2020.12,15万元,主持。研究领域
研究方向(1)农产品贮藏与加工中的生物/化学基础问题;(2)农产品贮藏、物流和加工中危害因子的产生及控制基础和技术;(3)农产品贮藏与加工技术研发近期论文
主要论文:1.FuMaorun,ZhangXiaomin,JinTong,LiBoqiang,ZhangZhanquan,TianShiping∗.Inhibitoryofgreymoldongreenpepperandwinterjujubebychlorinedioxide(ClO2)fumigationanditsmechanisms.LWT-FoodScienceandTechnology,2019,10,335-340.2.Zhang,Xiaomin,MaorunFu∗,andQingminChen.Effectofchlorinedioxide(ClO2)onpatulinproducedbyPenicillumexpansumandinvolvedmechanism.JournaloftheScienceofFoodandAgriculture,2019,99:1961-1968.3.LiDong,LimwachiranonJarukitt,LiLi,ZhangLi,XuYanqun,FuMaorun,LuoZisheng∗.Hydrogenperoxideacceleratedthelignificationprocessofbambooshootsbyactivatingthephenylpropanoidpathwayandprogrammedcelldeathinpostharveststorage.PostharvestBiologyandTechnology,2019,153,79-86.4.YanRan,ChenQingmin,FuMaorun∗.Chlorinedioxidegenerationmethodanditsactionmechanismforremovingharmfulsubstancesandmaintainingqualityattributesofagriculturalproducts.FoodandBioprocessTechnology,2019,12(7):1110–1122.5WeiFang,FuMaorun∗,LiJupeng,YangXiaoying,ChenQingmin,TianShiping.Chlorinedioxidedelaysthereddeningofpostharvestgreenpeppersbyaffectingthechlorophylldegradationandcarotenoidsynthesispathways.PostharvestBiologyandTechnology,2019,156.7XiaoyingYang,XiaohuiZhang,MaorunFu*,QingminChen,JahangirMuhammadMuzammil.Chlorinedioxidefumigationgeneratedbyasolidreleasingagentenhancedtheefficiencyof1-MCPtreatmentonthestoragequalityofstrawberry.JournalofFoodScienceandTechnology,2018,55(6):2003-2010.8ZhangXiaomin,FuMaorun*.Inhibitoryeffectofchlorinedioxide(ClO2)fumigationongrowthandpatulinproductionanditsmechanisminPenicillumexpansum.LWT-FoodScienceandTechnology,2018,96,335-343.9LiuKewei,ZhouXinjian,FuMaorun*.Inhibitingeffectsofepsilon-poly-lysine(ε-PL)onPencilliumdigitatumanditsinvolvedmechanism.PostharvestBiologyandTechnology,2017,123,94–101.10ChenXin,XuLi,ZongXiaojuan,WeiHairong,WangJiawei,ZhuDongzi,TanYue,FuMaorun,LiuQingzhong.Transcriptomeanalysis,markerdiscoveryandpigmentbiosynthesisofred-leafJuglansregia.JournalofAppliedBiotechnology,2017,5(2):21-45.11FuMaorun*,QuQingli,YangXiaoying,ZhangXiaohui.Effectofintermittentovendryingonlipidoxidation,fattyacidscompositionandantioxidantactivitiesofwalnut.LWT-FoodScienceandTechnology,2016,65,1126-1132.12QuQingli,YangXiaoying,FuMaorun*,ChenQingmin,ZhangXiaohui,HeZhiping,QiaoXingguo.Effectsofthreeconventionaldryingmethodsonthelpidoxidation,fattyacidscomposition,andantioxidantactivitiesofwalnut(JuglansregiaL.).DryingTechnology:AnInternationalJournal,2016,34(7):822–829.13XuMinhui,YangXiaoying,FuMaorun*.Combinedultrasonicandmicrowavemethodforjugloneextractionfromwalnutgreenhusk(Juglansnigra).WasteandBiomassValorization,2016,7:1159–1166.14DaiHongfei,FuMaorun*,YangXiaoying,ChenQingmin.Ethyleneinhibitedsproutingofpotatotubersbyinfluencingthecarbohydratemetabolismpathway.JournalofFoodScienceandTechnology,2016,53(8):3166–3174.15张晓敏,李具鹏,傅茂润*,金童,杨晓颖,韩聪,陈庆敏,岳凤丽.1-MCP结合二氧化氯处理对青椒货架期品质的影响.食品工业科技,2018,13,275-280.16李具鹏,傅茂润*,杨晓颖.1-MCP处理对采后葡萄果梗褐变及叶绿素降解相关基因的影响.食品工业科技,2018,20,268-273,285.社会兼职:日照市高层次创业团队领军人才;中国植物病理协会会员;国家自然基金同行评审专家;山东省食品科技学会青年理事会委员;山东省食品科技协会会员; 相关热点
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