Yan Wang

        Yan Wang, Assistant Professor, Postharvest Physiology

         Ph.D., Horticulture, University of Georgia, Athens, GA

         M.S. Horticulture, Zhejiang University, PRC

         B.S. Horticulture, Shandong Agricultural University, PRC

         Send an e-mail to Yan Wang

Research 

The overall objective of my research program in MCAREC is (1) to better understand pre- and postharvest physiology and biochemistry and the influence of pre- and postharvest factors on fruit quality and disorders and (2) to develop and improve postharvest treatments (e.g., 1-MCP, fungicides, wax coatings, ethylene conditioning) and storage technologies (e.g., temperature management, CA, MAP) to preserve and enhance fruit quality, lengthen marketability, reduce postharvest disorders and decay of perennial fruits with primary emphasis on pears and sweet cherries.

Publications (selected)

Xie, X., J. Song, Y. Wang, and D. Sugar. 2014.  Ethylene synthesis and ripening capacity in 1-MCP treated ‘Anjou’ pears are affected by storage temperature. Postharvest Biol. Technol. (in review) 

Wang, Y., X, Xie, and L.E. Long, 2014. The effect of postharvest calcium application in hydro-cooling water on tissue calcium content, biochemical changes, and quality attributes of sweet cherry fruit. Food Chemistry 160:22-30.

Wang, Y. and L.E. Long. 2014. Respiration and quality responses of sweet cherries to different atmospheres during cold storage/shipping. Postharvest Biol. Technol. 92:62-69.

Einhorn, T., Y. Wang, and J. Turner, 2013. Sweet cherry fruit firmness and postharvest quality of late-maturing cultivars are optimized with low rate, single applications of Gibberellic Acid (GA3). HortScience 48 (8):1010-1017.  

Wang, Y. and D. Sugar. 2013. Ripening behavior and quality of modified atmosphere packed 'Doyenne du Comice' pears during cold storage and simulated transit. Postharvest Biol. Technol. 81:51-59.

Wang, Y. and D. Sugar. 2013. Internal browning disorder and fruit quality in modified atmosphere packaged 'Bartlett' pears during storage and transit. Postharvest Biol. Technol. 83:72-82.

Wang. Y. 2012. MAP could extend 'Bartlett' season, it might also reduce quality problems in export market. Good Fruit Grower 63(13): 46-47.

Bai, J., R. Graves, and Y. Wang. 2012. Development of chromatography system for simultaneous measurement of gas components in storage atmosphere of horticultural crops. Proc. Fla. State Hort. Soc. 124:235-240.

Kays, S.J., Y. Wang, and W.J. McLaurin. 2005. Chemical and geographical assessment of the sweetness of the cultivated sweetpotato clones of the world. J. Amer. Soc. Hort. Sci. 130(4):591-597.

Wang, Y. and S.J. Kays. 2003. Analytically directed flavor selection in breeding food crops. J. Amer. Soc. Hort. Sci. 128(5):711-720.

Wang, Y. and S.J. Kays. 2002. Sweetpotato volatile chemistry in relation to sweetpotato weevil (Cylas formicarius Summers) behavior. J. Amer. Soc. Hort. Sci. 127(4):656-662.

Kays, S.J. and Y. Wang. 2002. Sweetpotato quality: its importance, assessment and selection in breeding programs. Acta Hort. 583:187-193.

Mohammed, M., Y. Wang, and S.J. Kays. 2001. Changes in the volatile chemistry of fresh-cut papaya (Carica papaya L.) during storage. Trop. Agri. (Trinidad) 78:268-271.

Kays, S.J., W.J. McLaurin, Y. Wang, P.D. Dukes, J.R. Bohac, and D.M. Jackson. 2001. GA90-16: A nonsweet, staple-type breeding line. HortScience 36(1):175-177.

Wang, Y. and S.J. Kays. 2001. Effect of cooking method on the aroma constitutes of sweetpotatoes [Ipomoea batatas (L.) Lam.]. J. Food Qual. 24(1):67-78.

Wang, Y. and S.J. Kays. 2000. Contribution of volatile compounds to the characteristic aroma of baked “Jewel” sweetpotatoes. J. Amer. Soc. Hort. Sci. 125(5):638-643.

Kays, S.J. and Y. Wang. 2000. Thermally induced flavor compounds. HortScience 35(5):1002-1012.

Kays, S.J., Y. Wang and W.J. McLaurin. 1998. Development of alternative flavor types of root and tuber crops as a means of expanding consumption. Trop. Agric. (Trinidad) 75(2):271-275.

Wang, Y., R.J. Horvat, R. White, and S.J. Kays. 1998. Influence of postharvest curing treatment on the synthesis of the volatile flavor components in sweetpotato.  Acta Hort. 464:207-212.

Fu, J., P. Zhang, and Y. Wang. 1994. Studies on methods to control decay of  "Feicheng" peach during postharvest handling. Food Sci. (China) 12:50-52.

Wang, Y. 1993. Effects of ethylene,  CO2 and ventilation on stalk growth, leaf senescence and abscission of  headed Chinese cabbage (Brassica campestris var. pekinensis) during long-term storage. Food Sci. (China) 10:50-53.

Wang, Y.,  P. Zhang, J. Fu, and L. Zhang.  1993.  IAA-oxidase and peroxidase activities in stalk, inner, middle, and outer leaves of headed Chinese cabbage (Brassica campestris var. pekinensis) during long-term storage. J. Shandong Agri.  Univ. (China) 27:37-41.

Wang, Y. 1993. Physiological mechanism of varied storability among eight headed Cultivars of Chinese cabbage (Brassica campestris var. pekinensis). J. Shandong Agri. Univ. (China) 24:37-41.

Zhang, P., J. Fu and  Y. Wang. 1992. Effects of ethylene absorbent and modified atmosphere packaging on softening and quality of kiwifruit during storage.  Food Sci. (China) 7:41-43.