Name: LI Hong-Wei

Gender: Male

Degree: Master

Title: Professor

Organization: Beijing University of Agriculture Education Experience:

Sep.2000 — Jun.2003  China Agricultural University, College of Food Science and Nutritional Engineering, Ph.D.

Sep.1996 — Jun.1999  China Agricultural University, Collegeof Food Science and Nutritional Engineering, Master degree.

Work Experience:

2003 -now, Working at Beijing University of Agriculture

Rewards:

1 Excellent paper in the 2005 Beijing Municipal Science and Technology Association

2   Beijing youth talented teacher in 2006.

Research Area:

1. Fresh fruit and vegetables postharvest physiology and metabolism, maturation and senescence of regulation and storage technology development.

Food processing technology and comprehensive utilization of resources

Publication:

1 Guo, H.H., Li,H.W*., Hao,T. Changes of Active and Their Relationship with Antioxidant Capacity in peel and pulp of winter Jujube during Storage. 2013. Scientia Silvae Sinicae.49(1):85-90

2 Gao Zhe, Li Hongwei*, Han Tao.2008. Effect of gas packaging on colour and quality changes in cold stored “Dongzao jujube”(Zizyphus jujube Mill). Transactions of the CSAE, 24 (2):302-306

3 Li,H.W., Hao,T., Li.L.P.,Feng.S.Q. 2005.Effect of ABA and GA3 treatments on the metabolism of active oxygen species in cold stored “Brumal Jujube”flesh.Acta Horticulture Scnica.32(5):793-797