张伟达

个人简介

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张伟达，女，汉族，中共党员，工学博士，太阳集团tyc教师，主要从事果蔬采后生理品质调控及贮藏保鲜、果蔬精深加工方面的研究工作。近年来，参与国家级、省部级项目10余项，发表学术论文20余篇，其中以第一作者发表SCI 8篇；授权国家发明专利2项。

科研学术工作经历与教育背景

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 2024.11-至今 太阳集团tyc，专任教师

 2020.09-2024.10 太阳集团tyc，农业工程专业，博士

 2017.09-2020.06 太阳集团tyc，农产品加工及贮藏工程专业（硕博连读）

 2013.09-2017.06 太阳集团tyc，食品质量与安全专业，学士

研究方向：

果蔬采后生理品质劣变机理

果蔬贮运保鲜

果蔬精深加工

科研项目

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国家自然科学基金--库尔勒香梨响应链格孢菌胁迫的机制研究，参与

国家自然科学基金--不同氮源调控圆红冬孢酵母同时产类胡萝卜素和油脂的分子机制研究，参与

兵团财政科技计划项目--优质耐贮运哈密瓜品系的研究与生产示范，参与

兵团财政科技计划项目--太阳能蓄放热干燥南疆红枣关键技术研究及装备研发与示范，参与

自治区重点研发专项项目--新疆鲜食玉米产业提质增效关键技术研发及集成应用，参与

太阳集团tyc青年创新人才培育计划项目--哈密瓜采后软化过程中细胞壁代谢及其相关基因表达研究，参与

学术论文

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[1] Zhang, W., et al. Epidermal wax damage on Hami melon (Cucumis melo L.) caused by postharvest commercialization induced fruit physiological softening and degradation of pectin polysaccharide nanostructure [J]. Food Hydrocolloids, 2024, 151: 109841.

[2] Zhang, W., et al., Cuticle properties, wax composition, and crystal morphology of Hami melon cultivars (Cucumis melo L.) with differential resistance to fruit softening [J]. Food Chemistry, 2024. 449: 139234.

[3] Zhang, W., et al., Cuticular wax removal on reactive oxygen species-related mechanisms and on the quality of Hami melon cultivars [J]. Postharvest Biology and Technology, 2022. 193: 112060.

[4] Zhang, W., et al., The role of cell wall polysaccharides disassembly and enzyme activity changes in the softening process of Hami melon (Cucumis melo L.) [J]. Foods, 2022. 11(6): 841.

[5] Zhang, W., et al., Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism [J]. Frontiers in Nutrition, 2022. 9: 940494.

[6] Zhang, W., et al., Green and efficient extraction of polysaccharides from Poria cocos F.A. Wolf by deep eutectic solvent [J]. Natural Product Communications, 2020. 15(2): 1-10.

[7] Zhai, X., Zhang, W., Pei, H. et al. Structure and physicochemical properties of polysaccharides from Poria cocos extracted by deep eutectic solvent. Glycoconjugate Journal, 39, 475–486 (2022).

[8] Liu, Y., Zhang, W. et al. The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao [J]. Journal of Food Processing and Preservation, 2021. 45, e15942.

专利

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 一种香梨蛋白质的提取方法，专利号：ZL201711130502.6

 一种吊干骏枣的变温干制方法，专利号：ZL 202011088887.6