Zhengjie Ji

PhD student

M. agr. (Food Science)

Theme:
UV-B in pre- and post-harvest on kale and pak choi

CV

Zhengjie Ji studied Food science and engineering at Yangzhou University, China. In bachelor thesis, she worked on the effects of 1-MCP combined with chitosan/nano-SiO₂ composite coating on the quality and cell wall metabolism of frozen strawberries. She investigated the postharvest treatments that could prolong the shelf life of strawberry fruits. Afterwards she started her master studies in Food Science at Yangzhou University, China. In her master thesis, she worked on the Effects of exogenous melatonin on postharvest storage quality, lignification mechanism and regulatory factors of water bamboo (Zizania latifolia) shoots. Since October 2022, Zhengjie Ji works as a doctoral student on effects of low temperature combined with UV-B treatment on the antioxidant compounds and flavonoid metabolism in pre-harvest and post-harvest of kale and pak choi.

Degrees

2022 M. Agr. Food Science, Yangzhou University, China
2019 B. Eng. Food Science and Engineering, Yangzhou University, China

Areas of Expertise

Effects of UV pre-harvest treatment on vegetables;
Fruit and vegetable preservation and storage;
Antioxidant activity;
Secondary plant metabolites.