成人影片

On June 24, the "100-Expert Forum of Professional Institutions" Series Activity III—Innovation Exchange Conference on Postharvest Preservation Technology for Fruits and Vegetables, and the Academic Symposium on Green Preservation and Processing of Plant-Based Foods, were held at the Yuelushan Laboratory in Changsha, Hunan. Attendees included Li Xiaojun, Deputy Director of the China Rural Technology Development Center; Wang Jun, Director of the Industrial Science and Technology Department; Li Peiwu, Academician of the Chinese Academy of Engineering; Shan Yang, Academician of the Chinese Academy of Engineering and Director of the Academic Committee of the Hunan Academy of Agricultural Sciences; Duan Meijuan, Full-time Deputy Director of the Yuelushan Laboratory and Full-time Deputy Director of the Rural Affairs Office of the Hunan Provincial Committee; Zhang Mingwei, Vice President of the Guangdong Academy of Agricultural Sciences; Sang Yaxin, Vice President of Hebei Agricultural University; and Zhang Deyong, Member of the Party Committee and Vice President of the Hunan Academy of Agricultural Sciences, among others. Our College, leveraging the research platform of theChina-Hungary Belt and Road Joint Laboratory of Food Science (in Preparation), dispatched a team of core faculty members to Changsha for participation and exchanges.

The "100-Expert Forum of Professional Institutions" Series Activity III—Innovation Exchange Conference on Postharvest Preservation Technology for Fruits and Vegetables was hosted by the China Rural Technology Development Center and organized by the Hunan Academy of Agricultural Sciences, Hunan Agricultural University, and the Yuelushan Laboratory. The conference focused on frontier hotspots, industrial applications, technical bottlenecks, and development trends in the field of postharvest preservation of fruits and vegetables. It adopted keynote speeches, thematic presentations, and expert commentary sessions to build a high-level academic platform for young scientists to present and exchange ideas, for strategic scientists to provide guidance and critiques, and for peer experts to engage in in-depth discussions. During the conference, Academician Shan Yang delivered a special invited keynote report titled "From Citrus Processing to Biosynthesis." National-level young talents from institutions including China Agricultural University, Zhejiang University, Beijing Technology and Business University, the Chinese Academy of Agricultural Sciences, the Hunan Academy of Agricultural Sciences, and the Zhejiang Academy of Agricultural Sciences gave thematic presentations on topics such as pepper fermentation, postharvest texture regulation of fleshy fruits, rapid detection of fruit and vegetable quality and safety, freshness-locking evaluation of fruit and vegetable base materials, fabrication of biomimetic antibacterial materials, and preservation of fresh food supply chains.

The Academic Symposium on Green Preservation and Processing of Plant-Based Foods was hosted by the Hunan Academy of Agricultural Sciences, Hunan Agricultural University, and the Yuelushan Laboratory. During the symposium, Professor Chen Kunsong from Zhejiang University and Professor Liao Xiaojun from China Agricultural University each deliveredaninvited keynote presentation. Professor Yao Shixiang presented a report titled "Molecular Mechanism of NAC Transcription Factors Regulating Lignification of Juice Vesicles in Citrus Granulation"; Professor Deng Lili presented a report titled "Mechanistic Study on bHLH Transcription Factors Regulating Color Development in Postharvest Tangerine Fruit"; Professor Xu Dan presented a report titled "Research Progress on Green Coating Preservation: Interface Enhancement and Temperature-Responsive Modified Atmosphere"; and Associate Professor Huang Linhua from the Citrus Research Institute of the University presented a report titled "Exploration of Functional Citrus Resources and Innovative Application of Bioprocessing Technologies."

This participation not only served as an external showcase of the College's deep engagement in the discipline of postharvest storage and processing of fruits and vegetables, but also represented an important step for theChina-Hungary Belt and Road Joint Laboratory of Food Science (in Preparation)to broaden domestic academic resources and consolidate the foundation for cross-border scientific research. This exchange facilitated the College's continued alignment with national needs in postharvest loss reduction of agricultural products, green food processing, and high-value industrial development. It also strengthened exchanges and cooperation with the Yuelushan Laboratory, the Hunan Academy of Agricultural Sciences, Hunan Agricultural University, and other peer universities and research institutions, promoting the deep integration of scientific innovation, talent cultivation, and technology transfer, and contributing to the high-quality development of the food industry.

(Contributed by Yao Shixiang;Proofread by Zhou Fang and Zhang Binjia;Reviewed by Wu Junping.)