①柑橘贮藏与保鲜； ②荔枝采后褐变机理； ③食品保鲜剂的开发与利用； ④肉类贮藏与加工

(1) Jing G（敬国兴）, Tao N, Jia L, et al. Influence of α-terpineol on the growth and morphogenesis of Penicillium digitatum[J]. Botanical Studies, 2015, 56(1): 1.

(2) Guoxing Jing（敬国兴）, Taotao Li, Hongxia Qu, Ze Yun, Yongxia Jia, Xiaolin Zheng, Yueming Jiang*, 2015, Carotenoids and volatile profiles of yellow- and red-fleshed papaya fruit in relation to the expression of carotenoid cleavage dioxygenase genes. Postharvest Biology and Technology, 109: 114-119

(3) Shiju Zheng, Guoxing Jing*（敬国兴）, Xiao Wang, Qiuli Ouyang, Lei Jia, Nengguo Tao*, 2015. Citral exerts its antifungal activity against Penicillium digitatum by affecting the mitochondrial morphology and function. Food Chemistry, 178: 76-81.

(4)Jing G.（敬国兴）, Huang H., Yang B., Li J., Zheng X., Jiang Y.*, 2013. Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage. Chemistry Central Journal, 7, 19.

(5)Xiaolin Zheng*, Guoxing Jing（敬国兴）, Yan Liu, Tianjia Jiang, Yueming Jiang, Jianrong Li, 2012. Expression of expansin gene, MiExpA1, and activity of galactosidase and polygalacturonase in mango fruit as affected by oxalic acid during storage at room temperature, Food Chemistry, 132: 849-854.

(6) Hua Huang,Guoxing Jing（敬国兴）, Bao Yang, Xuewu Duan, Yueming Jiang*, 2013. Effect of oxalic acid on ripening attributes of banana fruit during storage. Postharvest Biology and Technology, 84: 22-27.

(7) Huang H., Jing G.（敬国兴）, Wang H., Duan X., Qu H., Jiang Y*, 2014. The combined effects of phenylurea and gibberellins on quality maintenance and shelf life extension of banana fruit during storage. Scientia Horticulturae, 167: 36-42.