Feng Xu,  Ph. D.

     Associate Professor and Deputy dean

     Department of Food Science and Technology,

     College of Food and Pharmaceutical Sciences,

     Ningbo University, China

     Email: [email protected]

     ORCID ID: //orcid.org/0000-002-7827-2319

 

Education

2007-2012       PhD in Food Science

Nanjing Agricultural University.

2003-2007       BSc in Food Science and Engineering

Central South University of Forestry and Technology

 

Professional experience

2012 to present     Lecturer, Associate-Professor, Food Science,

                 Department of Food Science and Technology, Ningbo University,      China

March 2015—March 2016 Visiting Scientist, Cornell University, USA

 

Research Focus

My research program is focused on the effects of postharvest techniques on the nutritional quality of fruits and vegetables, and to better understand the underlying mechanisms of postharvest senescence and the relationship between senescence and programmed cell death (PCD) in fruits and vegetables. I also conduct research on the regulation mechanism of nutrient quality in storage and processing of fruits and vegetables.

 

Research Activities

1 Mechanism study of hexokinase-mediated exogenous sugars regulated programmed cell death in postharvest broccoli

Funded by: National Science Foundation of China

2 Study on the mechanism of soluble sugar treatments on delaying yellowing of postharvest broccoli

Funded by: National Science Foundation of China

3 The study of γ-aminobutyric acid (GABA) enrichment technology in fresh-cut fruit and vegetables

Funded by: Zhejiang Province National Science Foundation (Public Welfare Applied Research Project)

4 Health-promoting compounds analysis and production development of special vegetables

Funded by: Key Research and Development Projects of Zhejiang Province

5 Study on the enrichment and transformation technology of γ-aminobutyric acid in fresh-cut vegetables processing

Funded by: Ningbo City National Science Foundation (Public Welfare Applied Research Project)

6 The mechanism of sugar regulating flavonoid synthesis in vitro culture of Sedum aizoon L.

Funded by: Ningbo City National Science Foundation

7 The mechanism of delaying yellowing technology in postharvest broccoli

Funded by: Ningbo City National Science Foundation

 

Scientific Publication (selected)

[1]    Li Yanxia, Cao Shifeng, Han Airu, Wang Hongfei, Wei Yingying, Shao Xingfeng, Gao Haiyan, Xu Feng^*. Sucrose alleviated programmed cell death in broccoli after harvest. Postharvest Biology and Technology, 2020, 160: 111032

[2]    Xu Feng ，Zheng Yonghua，Yang Zhenfeng，Cao Shifeng，Shao Xingfeng，Wang Hongfei^*. Domestic cooking methods affect the nutritional quality of red cabbage，Food Chemistry，2014，161:162-167.

[3]    Xu Feng, Cao Shifeng, Shi Liyu, Chen Wei, Su Xingguo, Yang Zhenfeng*. Blue light irradiation affects anthocyanin content and enzyme activities involved in postharvest strawberry fruit. Journal of Agricultural and Food Chemistry. 2014, 62: 4778-4783.

[4]    Xu Feng, Yang Zhenfeng, Chen Xuehong, Jin Peng, Wang Xiaoli, Zheng Yonghua^*. 6-Benzylamiopurine delays senescence and enhances health-promoting compounds of harvested broccoli (Brassica oleracea L). Journal of Agricultural and Food Chemistry. 2012, 60: 234-240.

[5]    Airu Han, Shifeng Cao , Yanxia Li, Hongfei Wang, Yingying Wei, Xingfeng Shao,  Feng Xu^*, Sucrose treatment suppresses programmed cell death in broccoli florets by improving mitochondrial physiological properties. Postharvest Biology and Technology, 2019, 156.

[6]    Kaikai Wang, Feng Xu*, Shifeng Cao, Hongfei Wang, Yingying Wei, Xingfeng Shao,Wenhua Zhou, Yonghua Zheng. Effects of exogenous calcium chloride (CaCl₂) and ascorbic acid (AsA) on the γ-aminobutyric acid (GABA) metabolism in shredded carrots. Postharvest Biology and Technology, 2019.

[7]    Feng Xu, Chunxing Wang, Hongfei Wang*, Qian Xiong, Yingying Wei, Xingfeng Shao. Antimicrobial action of flavonoids from Sedum aizoon L. against lactic acid bacteria in vitro and in refrigerated fresh pork meat. Journal of Functional Foods. 2018, 40, 744-750

[8]    Xu Feng, Wang Hongfei, Tang Yuechang, Dong Shuanquan, Qiao Xing, Chen Xuehong, Zheng Yonghua*. Effect of 1-methylcyclopropene on senescence and sugar metabolism in harvested broccoli florets. Postharvest Biology and Technology, 2016, 116: 45-49.

[9]    Xu Feng, Tang Yuechang, Dong Shuanquan, Shao Xingfeng, Wang Hongfei, Zheng Yonghua, Yang Zhenfeng. Reducing yellowing and enhancing antioxidant capacity of broccoli in storage by sucrose treatment. Postharvest Biology and Technology, 2016，112：39-45.

[10]  Xu Feng, Yang Zhenfeng, Chen Xuehong, Jin Peng, Wang Kaituo, Shang Haitao, Wang Xiaoli, Zheng Yonghua^*. Maintaining quality and bioactive compounds of broccoli by combined treatment with 1-methylcyclopene and 6-benzylaminopurine. Journal of the Science of Food and Agriculture. 2013, 93:1156-1161.

[11] Xu Feng, Chen Xuehong, Jin Peng, Wang Xiaoli, Zheng Yonghua^*. Effect of ethanol treatment on quality and antioxidant activity in postharvest broccoli florets. European Food Research and Technology. 2012, 235: 793-800.

[12]  Xu Feng, Shi Liyu, Chen Wei, Cao Shifeng, Su Xingguo, Yang Zhenfeng*. Effect of blue light treatment on fruit quality, antioxidant enzymes and radical-scavenging activity in strawberry fruit. Scientia Horticulturae, 2014, 175: 181-186.

[13]  Feng Xu，Shifeng Cao，Chunxing Wang，Kaikai Wang，Yingying Wei，Xingfeng Shao，Hongfei Wang. Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen pork, Food Science and Nutrition, 2019

[14]  Luo Jie, Xu Feng^*, Zhang Xin, Shao Xingfeng, Wei Yingying, Wang Hongfei^*. Transcriptome analysis of Penicillium italicum in response to the flavonoids from Sedum aizoon L, World Journal of Microbiology and Biotechnology, 2020, 36:62