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姓 名:
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段学武 |
性 别:
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男 |
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职 务:
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职 称:
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副研究员 |
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学 历:
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博士 |
通讯地址:
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广州市天河区兴科路723号华南植物园 |
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电 话:
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86-20-37252960 |
邮政编码:
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510650 |
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传 真:
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86-20-37252960 |
电子邮件:
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xwduan@scib.ac.cn |
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| 获奖及荣誉： |
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2008年广东省科学技术奖一等奖， 园艺产品采后品质的调控机制，排名第4
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| 代表论著： |
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1. Cheng GP; Yang E; Lu WJ; Jia YX; Jiang YM; Duan XW*. Effect of Nitric Oxide on Ethylene Synthesis and Softening of Banana Fruit Slice during Ripening. Journal of Agricultural and Food Chemistry, 2009, (accepted, SCI收录) 2. Ren BB, Duan XW, Ding HG. Redox Control of the DNA Damage-inducible Protein DinG Helicase Activity via Its Iron-Sulfur Cluster. Journal of Biological Chemistry, 2009, 284(8), 4829-4835(SCI收录) 3. Duan XW, Yang JJ, Ren BB, Tan GQ and Ding HG. Reactivity of nitric oxide with the [4Fe-4S] cluster of dihydroxyacid dehydratase from Escherichia coli. Biochemical Journal, 2009, 417(3), 417(3), 783-789 (SCI 收录). 4. Duan XW, Cheng GP, Yang E, Yi C, Ruenroengklin N, Lu WJ, Luo YB, Jiang YM. Modification of pectin polysaccharides during ripening of postharvest banana fruit. Food Chemistry, 2008, 111, 144-149 (SCI收录) 5. Duan XW, Su XG, Shi J, You YL, Li YB, Wang Y, Jiang YM. Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during postharvest storage. Journal of Food Biochemistry, 2008, 32, 415-430 (SCI收录) 6. Cheng GP, Duan XW*, Shi J, Lu WJ, Luo YB, Jiang WB, Jiang YM. Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening. Food Chemistry, 2008, 109, 319-324 (SCI收录) 7. Cheng GP, Duan XW*, Yang B, Jiang YM, Lu WJ, Luo YB, Jiang WB. Effects of hydroxyl radical on the scission of cell wall polysaccharides in vitro of banana fruit at various ripening stages. Acta Physiologiae Plantarum, 2008, 30, 257-263 (SCI收录) 8.Duan XW, You YL, Su XG, Qu HX, Joyce DC, Jiang YM. Influence of the nitric oxide donor, sodium nitroprusside on lipid peroxidation and antio-xidant activity in pericarp tissue of longan fruit. Journal of Horticulture Science & Biotechnology, 2007, 82, 467-473 (SCI收录). 9.Duan XW, Su XG, You YL, Qu HX, Li YB, Jiang YM. Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenol metabolisms. Food Chemistry, 2007, 104, 571-576 (SCI收录) 10. Duan XW, Wu GF, Jiang YM. Evaluation of antioxidant property of phenolics of litchi fruit in relation to pericarp browning prevention. Molecules，2007,12,759-771(SCI收录) 11.Duan XW, Jiang YM, Su XG, Zhang ZQ, Shi J. Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning. Food Chemistry, 2007，101,1382-1388(SCI收录) 12. Duan XW, Su XG, Shi J, Yi C, Sun J, Jiang YM, Li YB. Effect of low and high oxygen controlled atmosphere on enzymatic browning of litchi fruit. Journal of Food Biochemistry, 2007, (accepted, in press, SCI收录) 13. Duan XW, Joyce DC, Jiang YM. Postharvest biology and handling of banana fruit - Review. Fresh Produce, 2007, 1(2), 140-152 (特约综述) 14. Su XG, Juan J, Jiang YM, Duan XW*. The polyphenol characteristics and antioxidant activity of Oolong tea infusion under different drewing condition. International Journal of Molecular Science, 2007, 8, 1196-1205(SCI收录) 15. Cheng GP, Jiang YM, Duan XW*, Macnish A, You YL, Li YB. Effect of oxygen concentration on the biochemical and chemical changes of stored longan fruit. Journal of Food Quality, 2009, 32 2-17(SCI收录) 16.Lu W, Wang Y, Jiang Y, Li J, Liu H, Duan X, Song L.Differential expression of litchi XET genes in relation to fruit growth. Plant Physiology and Biochemistry, 2006, 44, 707-713 (SCI收录) 17. Duan XW, Jiang YM, Su XG, Liu H, Li YB, Zhang ZQ, Zheng YH，Jiang WB. Role of pure oxygen treatment in browning of litchi fruit after harvest. Plant Science，2004，167(3), 665-668 (SCI收录) 18. Duan XW, Jiang YM, Su XG, Zhang ZQ. Effects of pure oxygen on enzymatic browning and quality of postharvest litchi fruit. Journal of Horticulture Science & Biotechnology. 2004, 79(6), 859-862 ( SCI收录) 19.Jiang YM, Duan XW, Joyce D, Zhang ZQ，Li JR. Advances in understanding of enzymatic browning in harvested litchi fruit. Food Chemistry, 2004, 88（3）, 443-446 (SCI收录)
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段学武 |
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