彭勇

副教授

个人简介：

彭勇，副教授、博士生导师，泰安市高层次人才，山东省科技特派员，中国园艺学会采后分会成员，山东省制冷学会农产品贮藏分会理事，曾于2023-2024年挂职沂南县科技副县长。近年来先后承担中国博士后科学基金、山东省重点研发计划、山东省自然基金面上项目等16项。以第一或通讯作者在Food Chemistry、Postharvest Biology and Technology、食品科学等国内外学术刊物发表论文40余篇，其中SCI收录22篇，授权专利2项，参与修订国家标准1项、行业标准2项，参编教材1部。

主要研究方向：

1.鲜切果蔬褐变机理及其控制技术

2. 果蔬采后贮藏保鲜技术

3. 抗菌包装膜的缓释机理及其控制技术

代表性科研项目：

1.山东省重点研发计划项目（乡村振兴计划）, No. 2024TZXD044, 180万元, 主持

2.山东省自然科学基金面上项目, No. ZR2022MC102, 10万元, 主持

3.山东省自然科学基金面上项目, No. ZR2017MC051, 15万元, 主持

代表性科研论文：

1. Zhang, B. X.; Fu, J. L.; Wang, C., Yin, M. X.; Liu, P.; Zhang, S.; Zhang, X. Y.*; Peng, Y*. Inhibitory effect of oxyresveratrol on the browning and PPO of fresh-cut potato. Postharvest Biology and Technology2025, 219, 113224.

2. Su, L. Q.; Fu, J. L.; Zhang, X. Y.; Liu, P.; Li, Q. Q.; Zhang, S.*;Peng, Y*.Transcriptome and physicochemical analysis revealed the potential anti-browning mechanism of pre-cut L-cysteine regulated by ethylene on fresh-cut apples. Scientia Horticulturae2024, 338, 113791.

3. Pei, L. D.; Zhang, X. Y.; Peng,Y.*;Shi, J. Y*.Food simulants affected the migration of essential oil and film structure in chitosan based composite films.Journal of Food Science and Technology2024,62, 1152-1163.

4.Zhang, X. Y.; Liu, J. R.; Su, L. Q.; Zhang, S.; Shi, J. Y.; Wang, Q. G.; Peng, Y*. Pre-cut L-cysteine treatment inhibited the browning of fresh-cut apples by regulating enzyme activities and amino acid levels. Postharvest Biology and Technology2023, 205, 112528.

5. Wang, H.; Xu, N.; Peng, Y.*; Zhang, X. Y*. The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage. Journal of the Science of Food and Agriculture2022,102, 11730.

6. Zhang, Z. M.; Peng, Y.; Meng, W. B.; Pei, L. D.; Zhang, X. Y*. Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage. Food Chemistry2022, 389, 133076.

7. Lian, H.; Shi, J. Y.; Zhang, X. Y.*; Peng Y*; Meng, B. W.; Pei, L. D. Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films. Food Science and Technology2022, 42, 57420.

8. Lian, H.; Shi, J. Y.; Zhang, X. Y.; Peng Y*. Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film. Food Packaging and Shelf Life2020,23, 100467.

9. 王震, 裴令栋, 彭勇*, 李林光*，王海波.中早熟苹果品种的贮藏品质和酚类物质差异分析. 食品科学2023, 44(7): 202-210.

10.张子墨, 王月娇, 王夏楠, 裴令栋, 徐娜, 彭勇*. 聚乳酸/曲酸抗氧化活性包装膜的制备及性能研究. 食品与发酵工业2022, 48(3): 219-225.

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