教育经历 2007/9 - 2010/6，山东农业大学园艺学院，获得果树学博士学位

2003/9 - 2006/6，中国农业大学农业与生物技术学院，获得果树学硕士学位

1999/9 - 2003/6，山东农业大学园艺学院，园艺学，获得园艺学学士学位

工作经历 2010/7 – 至今，江西农业大学食品科学与工程学院，副教授

果蔬贮藏加工

1、Zhu Liqin, Zhou Jie, Zhu Shuhua, Guo, Laihui. Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid. Food Chemistry, 2009, 114: 174-179.

2、Zhu Liqin, Zhou Jie, Zhu Shuhua. Effect of a combination of nitric oxide treatment and intermittent warming on chilling injury of ‘Feicheng’ peach fruit during storage. Food Chemistry, 2010, 121: 165-170.

3、Zhu Liqin, Wang Wei, Shi Jingying, Zhang Wei, Shen Yonggen, Du Hua ying, Wu Shaofu. Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage. Journal of the Science of Food and Agriculture , 2014; 94: 2699–2704.

4、Sun Ying,Zhang Wei ,Zeng Tao ,Nie Qixing ,Zhang Fengying ,Zhu Liqin .Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-cut Lotus Root Slices by Regulating Phenolic Metabolism. Food Chemistry, 2015,177(15): 376-381.

5、沈勇根，汪伟，张伟，朱丽琴，李帮明.硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质[J]. 农业工程学报，2015，31(增刊1)：367－372）