Name: ZHANG Xue-Jie

Gender: Male

Degree: Ph.D

Title: Associate Professor

Organization: Chinese Academy of Agricultural Sciences

Education Experience:

1988-1990 College degree, Laiyang Agricultural College

1993-1996 Master Degree, China Agricultural University

2008-2012 PhD., China Academy of Agricultural Sciences

Work Experience:

1996- Present, Institute of Vegetables and Flowers

Chinese Academy of Agricultural Sciences Rewards:

2001-2010 Advanced individual, Beijing Food Institute

2007 Outstanding paper award, Beijing Association for Science and Technology

Research Area:

My research focused on postharvest quality and safety control of vegetables and postharvest high-tech processing technology including super critical fluid, ultrasonic technology and high pressure processing technology, the science of vegetables raw material for storage and processing also be involved.

Publication:

Zhang Xuejie. Rot Risk Factors for Tomatoes during Storage, Acta Hort. 2012, 944:177-182

Zhang Xuejie. Dynamic changes of pectin substance in different pumpkin varieties during the development of fruits. Scientia Agricultura Sinica. 2002,9:1154-1158

Zhang Xuejie. Fresh vegetables’ safety and HACCP. China Agricultural Scientech Press, 2008