College Introduction

The Institute for Advanced Study (IAS) has been established at Shenzhen University to provide both undergraduate and postgraduate education, focusing on interdisciplinary teaching and research. As a special platform at Shenzhen University, IAS seeks to


Yurong Ma

Ph.D., Associate Researcher


Address: Room 201-2, Zhizhi Building, Canghai Campus, Shenzhen University



2014, South China University of Technology, Processing and Storage of Agricultural Products, Ph.D.

2010, Shandong Agricultural University, Food Science and Engineering

2007, Shandong Agricultural University, Food Science and Engineering, B. Eng.


Working Experience:

2019.11-now, Shenzhen University

2016.09-2019.09, Shandong Agricultural University, Lecturer


Research Interests:

1.Application of natural products of microalgae

2.Postharvest storage of fruits and vegetables (including fresh-cut fruits and vegetables)


1. National Nature Science Foundation of China, Regulatory pathway of small auxin up RNA SUAR on enzymatic browning of fresh-cut potato, 2020-2022.



1.Yurong Ma, Qingfeng Ban, Jingying Shi, Tiantian Dong, Cai-zhong Jiang, Qingguo Wang. 1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of ‘Jonagold’ apple. Postharvest Biology and Technology, 2019, 150, 71-79

2.Chang Liu, Xiaohui Yin., Qingguo Wang , Yong Peng , Yurong Ma, Pei Liu, Jingying Shi. Antagonistic activities of volatiles produced by two Bacillus strains against Monilinia fructicola in peach fruit. Journal of the Science of Food and Agriculture, 2018, 98, 5756-5763

3.Chongzhen Sun, Wenjia Wu, Zhina Yin, Liuhui Fan, Yurong Ma, Furao Lai, Hui Wu, Effects of simulated gastrointestinal digestion on the physicochemical properties, erythrocyte haemolysis inhibitory ability and chemical antioxidant activity of mulberry leaf protein and its hydrolysates. International Journal of Food Science & Technology, 2018, 53, 282-295.

4.Yurong Ma, Mengnan Yang, Jingjing Wang, Cai-zhong Jiang, Qingguo Wang. Application of exogenous ethylene inhibits postharvest peel browning of ‘Huangguan’ pear. Frontiers in Plant Science. 2017, 7, 1-11

5.Chongzhen Sun, Wenjia Wu, Yurong Ma, Tian Min, Furao Lai, Hui Wu, Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (morus atropurpurea roxb.) leaf. International Journal of Food Properties, 2017, 20(53), S3311-S3325.

6.Yurong Ma, Shumin Liu, Huihua Huang. Alleviation effect of heat-treated and in vitro gastrointestinal digested soymilks on AAPH-induced oxidative stress in human erythrocytes. Food Research International. 2014, 66, 228–234

7.Yurong Ma, Huihua Huang. Characterization and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity. International Journal of Food Science and Technology, 2014, 49, 10, 2290-2298

8.Yurong Ma, Meng Zhou, Huihua Huang. Changes of heat‑treated soymilks in bioactive compounds and their antioxidant activities under in vitro gastrointestinal digestion. European Food Research and Technology, 2014,239(4), 637–652

9.Yurong Ma, Qingguo Wang, Gyunghoon Hong, Marita Cantwell. Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulfite. International Journal of Food Science and Technology. 2010, 45, 1486–1494.


Conferences and Presentations:

2019.08,Oral Presentation: Pre-cut hypobaric treatment inhibited the browning of fresh-cut potato, International Conference on Fresh-cut Produce, Taian, China.