姓名：罗自生

性别：男

学历：博士

职称：教授

工作单位：浙江大学

教育情况：

1992.9—1996.6  西南大学园艺系

1996.9—1999.6  西南大学食品系

1999.9—2002.6  浙江大学食品系

工作经历：

2002—至今 浙江大学

所受奖项：

荣获省部级科技进步奖多项

主要研究方向：

食品保鲜生物学

代表性著作：

1）Zisheng Luo*, Chun Chen, Jing Xie. Effect of salicylic acid treatment on alleviating chilling injury during postharvest of 'Qingnai' plum fruit. Postharvest Biology and Technology, 2011,62(2):115-120 SCI收录2.256

2) Zisheng Luo*, Xiang Wu, Yan Xie, Chun Chen. Alleviation of chilling injury and browning of postharvest bamboo shoot by salicylic acid treatment. Food Chemistry, 2012, 131：456-461

3）Zisheng Luo*, Simin Feng, Jie Pang, Linchun Mao, Haolin Shou, Jianwei Xie Effect of heat treatment on lignification of postharvest bamboo shoots (Phyllostachys praecox f. prevernalis.). Food Chemistry, 135 (2012) 2182–2187

4）Simin Feng, Zisheng Luo,* Shiqi Shao, Binbin Wu & Tiejin Ying. (2013). Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food. International Journal of Food Science and Technolog. 2013, 48, 1390–1395