报 告 人： 徐艳群 农生公司食品科学与工程系 长聘副教授（教授）
时 间：2026年4月22日 (星期三) 12:40-14:00
地 点： 农生公司B楼104会议室
主办单位：农生公司学科与科技办、农生公司青年教师联谊会
报告题目：基于天然挥发性物质的果蔬绿色保鲜机制研究
报告摘要：
采后供应链是实现生鲜果蔬价值提升的核心环节，然而我国果蔬供应链腐败劣变高达25%。基于果实-病原菌互作机制探究果实减损关键靶点是其中的核心科学问题。植物天然挥发性有机物(VOCs)具备传递信息、调控生理、抵抗病害等多元生物学功能，已经成为果实-病原菌互作调控中的新兴分子。团队研究聚焦于天然VOCs调控果实-病原菌产后互作分子机制，从果实抗性提升和病原菌侵染调控两个方面，揭示了植物VOCs在非生物/生物胁迫因子与果实产后互作信号crosstalk网络中的生物功能及分子机制，基于多元信号转导明确了果实抗性产后诱导生物学基础，首次从营养同化层面拓展了病原菌侵染果实调控理论，为果蔬供应链绿色、高效减损提供重要理论依据。
报告人简介：
徐艳群，哈佛大学博士后，FIFA世界杯教授，博士生导师，植物基食品营养和品质AI创新团队负责人，国家级青年人才。长期从事生鲜食品物流健康保鲜研究，从品质调控机理、健康功效机制、微生物防控靶点、长效控释技术等方面突破了植物天然挥发性物质健康保鲜关键难题，近年来先后主持国家自然科学基金3项，以及国家重点研发计划任务、浙江省杰出青年科学基金等科研项目10余项，在New Phytologist，Plant Cell & Environment等行业高水平期刊发表论文60余篇，获授权发明专利24件，主编专著1部，参与制定行业标准2项，获软件著作2件。入选了国家高层次青年人才计划、中国科协青年人才托举工程。现任中国农学会农产品物流分会秘书长，哈佛大学Generative AI创新学会会士、加拿大园艺学会青年委员、中国园艺学会草莓分会理事；担任Agronomy、Food Innovation and Advances、The Innovation life等期刊编委。
【所在学科研究组研究方向】：
1）果蔬采后智能分子保鲜；
2）植物基食品加工智能体；
3）农产品智能物流保鲜装备。
【代表性著作】
1.Xu Y, Thong Z, Peng Y, Zhang X, Zhang X, Luo Z*, Shao W, Li L, Ma Q, Zheng X, Fang W. Plant volatile organic compound (E)-2-hexenal facilitates Botrytis cinerea infection of fruits by inducing sulfate assimilation. New Phytologist. 2021, 231 (1) :432-446.
2.Xu Y, Charles M, Luo Z, Mimee B, Tong Z, Veronneau P, Roussel D, Rolland D. Ultraviolet-C priming of strawberry leaves against subsequent Mycosphaerella fragariae infection involves the action of reactive oxygen species, plant hormones, and terpenes. Plant Cell and Environment. 2019, 42 (3) :815-831.
3. Wang J, Luo Z, Jiang R, Xiao Y, Li Z, Huang J, Chen Y, Li D, Wang Q, Ding S, Wu J, Shi S, Abou El-yazied A, Ibrahim MFM, Elkelish A, Xu Y*. Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control. Food Research International. 2025, 217:116808.
4. Huang J, Luo Z, Li Z, Wang J, Wang Q, Zhang Y, Zheng H, Cheng J, Pan F, Xu Y*. Stress-induced volatile (E)-2-hexenal activates strawberry disease resistance through the temporal accumulation of phenolic compounds and terpenoids. Postharvest Biology and Technology. 2025, 227:113624.
5. Li Z, Tan N, Huang J, Wang J, Xiao Y, Xu J, Wang Q, Wu B, Luo Z, Xu Y. H2O2-mediated cell wall remodeling and pectin demethylesterification are involved in maintaining postharvest texture of table grape by sulfur dioxide. Food Chemistry. 2025, 464(3):141838.
ACADEMIC SALON (70)
SPEAKER: Yanqun Xu Professor (Tenure Associate Professor)
TIME ：12:40-14:00 Apr. 22nd, 2026 (Wed)
VENUE：Room 104, Building B, SAB
ORGANIZER：Office of Discipline and Science & Technology, SAB;
Young Teachers Association, SAB
TITLE：
Research on the Green Preservation Mechanism of Fruits and Vegetables Based on Natural Volatile Substances
ABSTRACT：
The postharvest supply chain is a critical stage for enhancing the value of fresh fruits and vegetables. However, spoilage and deterioration in China's fruit and vegetable supply chain account for as much as 25%. Identifying key targets for reducing fruit loss based on the fruit–pathogen interaction mechanism is a core scientific issue in this context. Plant volatile organic compounds (VOCs) possess diverse biological functions, including information transmission, physiological regulation, and disease resistance, and have emerged as novel regulators in the modulation of fruit–pathogen interactions. Our research focuses on the molecular mechanisms by which natural VOCs regulate postharvest fruit–pathogen interactions. By investigating both the enhancement of fruit resistance and the regulation of pathogen infection, we reveal the biological functions and molecular mechanisms of plant VOCs within the crosstalk network between abiotic/biotic stress factors and postharvest fruit signaling. We further clarify the biological basis of postharvest-induced fruit resistance through multifaceted signal transduction. For the first time, we extend the understanding of pathogen infection in fruits from the perspective of nutrient assimilation, providing an important theoretical foundation for environmentally friendly and efficient loss reduction in the fruit and vegetable supply chain.