[1] Jin P, Zhang Y, Shan TM, Xu J, Zheng YH. Low temperature conditioning alleviates chilling injury in loquat fruit and regulates glycine betaine content and energy status. Journal of Agriculture and Food Chemistry, 2015, 63: 3654-3659.
[2] Jin P, Yao D, Xu F, Wang HQ, Zheng YH. Effect of light on quality and bioactive compounds in postharvest broccoli florets. Food Chemistry, 2015, 172: 705-709.
[3] Jin P, Zhu H, Wang L, Shan TM, Zheng YH. Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents. Food Chemistry, 2014, 161:87-93. （SCI收录, IF: 3.259）
[4] Jin P, Duan YF, Wang L, Wang J, Zheng YH. Reducing chilling injury of loquat fruit by combined treatment with hot air and methyl jasmonate. Food and Bioprocess Technology, 2014, 7:2259-2260.（SCI收录, IF: 3.126）
[6] Jin P, Zhu H, Wang J, Chen JJ, Wang XL, Zheng YH. Effect of methyl jasmonate on energy metabolism in peach fruit during chilling stress. Journal of the Science of Food and Agriculture, 2013, 93: 1827-1832.（SCI收录, IF: 1.759）
[7] Jin P, Cao SF, Zheng YH. Managing chilling injury in fruits. Acta Hortticulturae. 2013,1012(3) :1087-1095. (ISTP收录)
[8] Jin P, Wang SY, Gao HY, Chen HJ, Zheng YH, Wang CY. Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries. Food Chemistry, 2012, 132: 399-405. （SCI收录, IF: 3.334）
[9] Jin P, Wu X, Xu F, Wang XL, Zheng YH. Enhancing Antioxidant Capacity and Reducing Decay of Chinese Bayberries by Essential Oils. Journal of Agriculture and Food Chemistry, 2012, 60: 3769-3775.（SCI收录, IF: 2.906）
[12] Jin P, Shang HT, Chen JJ, Zhu H, Zhao YY, Zheng YH. Effect of 1-Methylcyclopropene on chilling injury and quality of peach fruit during cold storage. Journal of Food Science, 2011, 76 (8):5485-5491. （SCI收录, IF: 1.775）
[13] Jin P, Wang SY, Wang CY, Zheng YH. Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries. Food Chemistry, 2011, 124: 262-270. （SCI收录, IF: 3.334）
[14] Jin P, Zheng YH, Tang SS, Rui HJ, Wang CY. A conbination of hot air and methyl jasmonate vapor treatment alleviates chilling injury of peach fruit. Postharvest Biology and Technology, 2009, 52: 24-29.（SCI收录, IF: 2.454）被引次数：33
[15] Jin P, Zheng YH, Tang SS, Rui HJ, Wang CY. Enhancing disease resistance in peach fruit with methyl jasmonate. Journal of the Science of Food and Agriculture, 2009, 89: 802-808.（SCI收录, IF: 1.759）被引次数：21
[16] Jin P, Wang KT, Shang HT, Tong JM, Zheng YH. Low temperature conditioning combination with methyl jasmonate treatment alleviate chilling injury of peach fruit. Journal of the Science of Food and Agriculture, 2009, 89:1690-1696.（SCI收录, IF: 1.759）被引次数：17
[1] Wang L, Jin P, Wang J, Jiang LL, Shan TM, Zheng YH. Effect of β-aminobutyric acid on cell wall modification and senescence in sweet cherry during storage at 20 °C. Food Chemistry, 2015, 175: 471-477.
[2] Wang L, Jin P, Wang J, Jiang LL, Shan TM, Zheng YH. Methyl jasmonate primed defense responses against penicillium expansum in sweet cherry fruit. Plant Molecular Biology Reporter, 2015, DOI 10.1007/s11105-014-0844-8.
[3] Wang L, Jin P, Wang J, Jiang LL, Zhang SR, Gong HS, Liu HX, Zheng YH. In vitro inhibition and in vivo induction of defense response against Penicillium expansum in sweet cherry fruit by postharvest applications of Bacillus cereus AR156. Postharvest Biology and Technology, 2015, 101, 15-17.
[4] Wang KT, Jin P, Cao SF, Rui HJ, Zheng YH. Methyl jasmonate induces resistance against Penicillium citrinumin Chinese bayberry by priming of defense responses. Postharvest Biology and Technology, 2014, 98, 90-97.（SCI收录）
[6] Li XW, Jin P, Wang J, Zhu X, Yang HY, Zheng YH, 1- Methylcyclopropene delays postharvest ripening and reduces decay in Hami melon. Journal of Food Quality, 2011, 34 (2): 119-125. （SCI收录）
[8] Wang KT, Jin P, Tang SS, Shang HT, Rui HJ, Di HT, Cai Y, Zheng YH. Improved control of postharvest decay in Chinese bayberries by a combination treatment of ethanol vapor with hot air. Food Control, 2011, 22：82-87.（SCI收录）
[9] Wang KT, Jin P, Cao SF, Rui HJ, Zheng YH. Biological control of green mold decay in postharvest Chinese Bayberries by Pichia membranaefaciens. J. Phytopathol., 2011, 159:417-423.（SCI收录）
[10] Wang KT, Jin P, Shang HT, Zheng YH. Effect of methyl jasmonate in combination with ethanol treatment on postharvest decay and antioxidant capacity in chinese bayberries. J. Agric. Food Chem., 2010, 58, 9597-9604.（SCI收录）
[11] Wang KT, Jin P, Shang HT, Li HM, Xu F, Hu QH, Zheng YH. A combination of hot air treatment and nano-packing reduces fruit decay andmaintains quality in postharvest Chinese bayberries. J. Sci. Food Agric., 2010, 90, 2427-2432. （SCI收录）
[12] Wang KT, Jin P, Cao SF, Shang HT, Yang ZF, Zheng YH. Methy jasmonate reduce decay and enhance antioxidant capacity in Chinese bayberries. J. Agric. Food Chem., 2009, 57:5809-5815.（SCI收录）
