方方

发布者:园艺学院发布时间:2020-06-03浏览次数:707

基本信息

方方,博士,副教授。

邮箱:fangfang@scau.edu.cn

通讯地址:广东省广州市天河区五山路483号华南农业大学园艺学院223

主讲课程

本科生课程:园艺产品贮藏与运销学食品安全与质量控制园艺与文化

研究生课程:园艺产品采后生理与贮运技术研究进展

学习与工作经历

2020/01-至今: 华南农业大学,副教授

2015 -2019:以色列农业部农业研究组织(ARO),博士后

2011-2014: 华南农业大学,植物学专业,理学博士

2008-2011: 华南农业大学,植物学专业,理学硕士

2002-2006: 湖北大学,生物科学专业,理学学士

研究领域

园艺产品色泽与衰老生物学

园艺产品采后生理与分子生物学

发表论文

Fang F, Oliva M, Ehi-Eromosele S, Zaccai M, Arazi T and Oren-Shamir M*. Successful floral-dipping transformation of post-anthesis lisianthus (Eustoma grandiflorum) flowers. The Plant Journal, 201896: 869-879

Fang F, Zhang XL, Luo HH, Zhou JJ, Gong YH, Li WJ, Shi ZW, He Q, Wu Q, Li L, Jiang LL, Cai ZG, Oren-Shamir M, Zhang ZQ*, and Pang XQ*. An Intracellular Laccase Is Responsible for Epicatechin-Mediated Anthocyanin Degradation in Litchi Fruit Pericarp. Plant Physiology2015. 1692391-2408

Song M, Wu S, Shuai L, Duan Z, Chen Z, Shang F, Fang F*. Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh-cut Chinese water chestnut. Postharvest Biology and Technology, 2019, (148):15-21

Song M, Shuai L, Huang S, Wu S, Cao X, Duan Z, Chen Z, Fang F*. RNA-Seq analysis of gene expression during the yellowing developmental process of fresh-cut Chinese water chestnuts. Scientia Horticulturae, 2019, 250:421-431

Fang F, Zhang ZQ#, Zhang XL, Wu ZX, Yin HF, Pang XQ. Reduction in Activity/Gene Expression of Anthocyanin Degradation Enzymes in Lychee Pericarp is Responsible for the Color Protection of the Fruit by Heat and Acid Treatment. Journal of Integrative Agriculture, 2013, 12(9): 1694-1702.

Gong Y, Fang F, Zhang X, Liu B, Luo H, Li Z, Zhang X, Zhang Z, Pang X. B Type and Complex A/B Type Epicatechin Trimers Isolated from Litchi pericarp Aqueous Extract Show High Antioxidant and Anticancer Activity. International Journal of Molecular Sciences 2018, 19(1): 301.

Zhang X, Fang F, He Q, Zhang X, Shi N, Song J, Zhang Z, Pang X. Enzymatic characterization of a laccase from lychee pericarp in relation to browning reveals the mechanisms for fruit color protection. Journal of Food Processing and Preservation 2018, 42(2): e13515.


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