董田田

副教授，硕士生导师

个人简介：董田田，女，1990年8月生，山东成武人，中共党员，工学博士。山东农业大学“1512工程”第四层次人才，山东农业大学采后果蔬贮藏保鲜团队成员，山东省薯类产业技术体系创新团队骨干成员，国际园艺学会会员,山东省大学生食品加工与安全创新设计大赛优秀指导教师。主持国家自然科学基金1项，参与国家级、省级科研项目多项。在J. Agric. Food Chem.、Postharvest Biol. Tec.等国际重要学术刊物及国际鲜切大会上发表学术论文20余篇，其中第一/通讯作者论文12篇。

主要研究方向：

1.薯类贮藏、商品化及物流保鲜技术研发及控制机理研究；

2.鲜切果蔬品质保持技术研发；

3.果蔬采后保鲜技术及分子机理研究；

4.薯类产品加工；

代表性科研项目：

1.半胱氨酸蛋白酶抑制子StPI146调控鲜切马铃薯褐变的分子机制，国家自然科学基金青年项目（32102033），主持；

2.马铃薯全产业链产业技术协同推广——马铃薯采后贮运保鲜技术研发、集成与示范推广，山东省农业重大协同推广项目（SDNYXTTG-2025-22），子课题主持。

3.山东省薯类产业创新体系——贮藏加工岗位，参与。

代表性科研论文：

1. Dong, T.; Yu, C.; Jiang, C-Z.; Li, G.; Liu P.; Liu S.; Wang Q., Cysteine protease inhibitors reduce enzymatic browning of potato by lowering the accumulation of free amino acids, J. Agric. Food Chem2020, 68(8): 2467-2476.

2. Dong, T.; Yu, C.; Li, G.; Zhu, Z.; Jiang, C-Z.; Wang Q., A novel aspartic protease inhibitor inhibits the enzymatic browning of potatoes, Postharvest Biol. Tec2020, 172: 111353.

3. Dong, T.; Yu, C.; Li, G.; Wang Q.,Enhanced expression of serine protease inhibitor StSPI128 alleviates the enzymatic browning in fresh-cut potatoes via increasing antioxidant abilities, Postharvest Biol. Tec2022, 192: 112022.

4. Gong, L.; Liu, L.; Zhang, Y.; Stael, S.; Liu, H.,Wang, Q.;Dong, T.; Proteasome shuttle protein DSK2b regulates the enzymatic browning of potato. Postharvest Biol. Tec2025, 227: 113566.

5. Chang, X.; Wang, Q.; Dong, T.; Feng, Y.,The role of chicory furaneol in reducing potato browning: Inhibiting polyphenol oxidase activity and enhancing antioxidant capacity. Postharvest Biol. Tec2025, 224: 113484.

6. Chang, X.; Feng, Y.; Dong, T.;Wang, Q., Inhibitory effect and the involved mechanism of furaneol on enzymatic browning of potatoes. Postharvest Biol. Tec2024, 216: 113076.

7. Dong, T.; Wang Q.,Protease inhibitors play important roles in resisting enzymatic browning of fresh-cut potatoes, 5th International Conference on Fresh-cut Produce: Maintaining Quality & Safety, Foggia, Italy, 2024-06-03至2024-06-06.

8. Dong, T.; Wang Q.,Browning of Fresh-cut Produce: influenceing factors and control technologies, Proceedings of the IV International Conference On Fresh-cut Produce: Maintaining Quality and Safety, Tai'an Shandong Provence, 2019-8-12至2019-8-19.

9. Dong T., Meng W., Shi J., Jiang C., Wang Q.,Ethanol fumigation combined with and without nitrogen gas delays potato greening and inhibits glycoalkaloids generation under light. Postharvest Biol. Tec2017, 134: 31–37.

10. Dong T., Shi J., Jiang C., Feng Y., Cao Y., Wang Q.,A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock. Postharvest Biol. Tec2015, 110: 96–102.

联系方式：邮箱：dtt9022@sdau.edu.cn