姓    名：许凤

工作单位：食品与药学学院

职    称：教授

通信地址：宁波市北仑区梅山保税区七星南路169号宁波大学国际楼611室

联系方式：15867464901/xufeng1@nbu.edu.cn

个人简介

教授，博士生导师，2012年6月毕业于南京农业大学食品科学专业，获工学博士学位，2015-2016年，美国康奈尔大学园艺学院访问学者。

获奖与荣誉称号

◆ 宁波大学浙东青年学者；

◆ 2014、2021年宁波大学优秀班主任；

◆ 2014/2016/2021年宁波大学工会积极分子；

◆ 宁波市自然科学优秀论文2015-2016年度优秀奖；

◆ 2018年宁波大学优秀党员

◆ 2020年宁波大学最受师生喜爱的书记

◆ 2022年宁波大学优秀党务工作者

主要研究方向

一直从事果蔬贮藏与保鲜的研究工作，目前主要以宁波地产特色果蔬（青花菜、费菜、草莓等）为对象，重点研究果蔬采后衰老与叶绿素代谢调控机制，创新性地引入果蔬采后糖代谢变化和衰老与细胞程序性死亡（PCD）的相关研究，运用多种采后处理手段，调控果蔬的糖代谢，系统阐述了果蔬采后衰老的发生机制以及衰老与PCD之间的关联；同时从不同果蔬的功能性营养品质形成与调控等方面，关注果蔬中生物活性物质（如萝卜硫素、黄酮、花青素和γ-氨基丁酸）的形成和代谢途径，对果蔬在贮藏和加工过程中营养品质的调控机制以及富集技术的示范应用进行了一系列的研究。

承担主要课题

1 HXK介导外源糖调控采后青花菜PCD的机制研究，31772030，国家基金面上项目，71.6万；

2 可溶性糖延缓青花菜采后黄化的作用机制研究，31301574，国家基金青年项目，22万；

3 特色蔬菜营养健康成分分析及产品开发，2017C02021，浙江省重点研发项目子课题，37.5万；

4 毛豆保鲜贮运技术集成与示范，2014GA701047，国家科技部星火计划；

5 鲜切果蔬中γ-氨基丁酸（GABA）转化富集技术研究，201901-202112，浙江省公益项目，10万；

6 净菜加工过程中γ-氨基丁酸富集与转化技术研究，201811-202012，宁波市公益项目，10万；

7 糖调控费菜离体培养过程中类黄酮合成的机制，2015A610273，宁波市自然科学基金，3万；

8 青花菜采后黄化控制技术及其机理研究，2013A610159，宁波市自然科学基金，3万

代表性论文

[1] Chenghao Wu，Shifeng Cao，Keqin Xie，Zongyu Chi，Jing Wang，Hongfei Wang， Yingying Wei，Xingfeng Shao，Chundan Zhang，Feng Xu*，Haiyan Gao*. Melatonin delays yellowing of broccoli during storage by regulating chlorophyll catabolism and maintaining chloroplast ultrastructure. Postharvest Biology and Technology, 2021,172,111378.

[2] Fan Guo, Airu Han, Haiyan Gao, Jingyi Liang, Ke Zhao, Shifeng Cao, Hongfei Wang, Yingying Wei, Xingfeng Shao, Feng Xu*. Mannose alleviates yellowing process of broccoli florets by regulating chlorophyll catabolism and delaying programmed cell death. Scientia Horticulturae. 2022, 295, 110888.

[3] Keqin Xie, Chenghao Wu, Zongyu Chi, Jing Wang, Hongfei Wang, Yingying Wei, Xingfeng Shao, Feng Xu*. Enhancement of γ-aminobutyric acid (GABA) and other health-promoting metabolites in germinated broccoli by mannose treatment.Scientia Horticulturae. 2021, 276, 109706.

[4] Zongyu Chi, Yuqin Dai, Shifeng Cao, Yingying Wei, Xingfeng Shao, Xiaosan Huang, Feng Xu*, Hongfei Wang*. Exogenous calcium chloride (CaCl2) promotes γ-aminobutyric acid (GABA) accumulation in fresh-cut pears. Postharvest Biology and Technology, 2021, 174: 111446.

[5] Ying Hou, Hui Ren, Kaikai Wang, Shifeng Cao, Yonghua Zheng, Yingying Wei, Xingfeng Shao, Hongfei Wang, Feng Xu*. Influence of fresh-cut process on γ-aminobutyric acid (GABA) metabolism and sensory properties in carrot. Journal of Food Science and Technology, 2021.

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

[7] 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.

[8] 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.

[9] 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.

[10] 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.

[11]  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, 2019.152.

[12]  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

[13]  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.

[14]  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.

[15]  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.

[16]  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.

[17]  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.

[18]  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

[19]  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.

授权发明专利

一种富含萝卜硫素青花菜芽的培育方法，201410209381.4

一种富含γ-氨基丁酸苋菜芽的培育方法， ZL 201610867373.8

一种富含GABA和花青素的芽菜的培育方法及其发酵乳饮料的制备方法. ZL 201911093007.1

一种苦菜饮料的制备方法，ZL 201812237876.5

讲授课程

《果蔬加工工艺学》、《果蔬加工工艺学实验》、《食品加工中的安全控制》、《果蔬营养与美容健康》、《重要农产品精深加工技术与原理》

所属学科及招生专业

所属学科：食品科学与工程

招生专业：食品科学、生物与医药（食品工程）、食品加工与安全

学生工作经历

2013-2016年，2012级食品科学与工程专业班主任，

2017-2021，2017级食品科学与工程专业班主任。

地方服务经历

宁波市农业产业技术创新与推广服务团队成员（青花菜）