Xianghong Meng
Professor, College of Food Science & Engineering, Ocean University of China, Qingdao, 266003, ShandongChina; Tel: 86-532-8203-2093; Email: mengxh@ouc.edu.cn
Education
2001Ph.D.College of Life Sciences, WuhanUniversity, P.R.China
1996B.S. Department of Biology, YantaiNormalUniversity,P.R.China.
Appointment
2001—2010College of Marine Life Science, OceanUniversity of China
2010—nowCollege of Food Science and Engineering , OceanUniversity of China
Food Biochemistry & Nutrition
Storage and Processing of Fruits & Vegetables
Selected Publications:
1.Ma ZX, Yang LY, Yan HX, Kennedy JF, Meng XH*. Chitosan and oligochitosan enhance the resistance of peach fruit to brown rot. Carbohydrate Polymers, 2013, 94:272-277.
2.Yang LY, Zhang JL, Bassett CL, Meng XH*. Difference between chitosan and oligochitosan in growth of Monilinia fructicola and control of brown rot in peach fruit. LWT - Food Science and Technology, 2012, 46:254-259.
3.Meng XH, Yang LY, Kennedy JF, Tian SP. Effects of chitosan and oligochitosan on growth of two fungal pathogens and physiological properties in pear fruit. Carbohydrate Polymers, 2010, 81:70-75.
4.Qin GZ, Meng XH*, Wang Q, Tian SP. Oxidative damage of mitochondrial proteins contributes to fruit senescence: a redox proteomics analysis. Journal of Proteome Research, 2009, 8:2449-2462. (Co-first author)
5.Meng XH, Tian SP, Li BQ, Liu J. Physiologic responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry, 2008,106:501-508.
