个人简介
潘永贵，博士研究生导师，食品科学与工程系主任，海南省拔尖人才，海南省食品科学技术学会理事，全国研究生教育评估监测专家库专家，《食品工业科技》编委；国内外多家SCI/EI 等期刊审稿人以及多家期刊优秀审稿人；主要研究方向为热带农产品采后生物及技术。先后主持包括国家自然基金项目在内的省级以上科研项目10余项，其中，主持国家自然基金4项；获海南省科技进步二等奖和海南省教改项目二等奖各1项、美狮贵宾会教学成果奖特等奖1项。在国内外学术期刊发表论文160余篇，其中SCI/EI收录80余篇，主编专著教材6部，获发明专利3项。
教育背景
2003.9-2006.6：华南农业大学， 园艺公司，果树学专业， 农学博士
1995.9-1998.6：西南大学， 美狮贵宾会，农产品贮藏与加工专业，农学硕士
1991.9-1995.7：西南大学， 美狮贵宾会，食品科学与工程专业，工学学士
工作经历
2013.1-至今 美狮贵宾会，美狮贵宾会，教授
2007.7-2012.12 美狮贵宾会，美狮贵宾会，副教授
2006.11-2007.6 原华南热带农业大学，食品科学与工程系，副教授
2001.8-2006.11 原华南热带农业大学，食品科学与工程系，讲师
1998.7-2001.7 原华南热带农业大学，食品科学与工程系，助教
科研项目
近5年主持项目：
1. 国家自然科学基金地区项目：CgPEX5与CgPEX7介导过氧化物酶体脂质代谢调控胶孢炭疽菌侵染机制研究（32460609），2025-2028，32万，在研，主持
2. 国家自然科学基金地区项目：番木瓜果实异常冷害中组织完整性保持机制研究（32160586），2021-2025，35万，在研，主持
3. 国家自然科学基金地区项目：基于糖代谢与活性氧关系对采后番木瓜果实异常冷害行为机制研究 （31860577），2019-2022，41万，结题，主持
4. 海南省自然科学基金高层次人才项目：基于果实表皮组织及其变化研究西番莲果实采后易失水机制（320RC496），8万，结题，主持
5. 海南省自然科学基金面上项目：槟榔鲜果贮藏中果仁褐变机制研究 (318MS014)，8万，结题，主持
文章著作
近5年发表SCI/EI论文:
（1）Preliminary evidence suggests magnolol inhibits Colletotrichum gloeosporioides by targeting mitochondrial energy metabolism.Pesticide Biochemistry and Physiology,2025,213:106546
(2) Water transport, vascular bundle integrity, and enzymatic activity in rambutan pericarp and spine browning.Postharvest Biology and Technology,2025,228:113685
(3) Apple polyphenols inhibit the growth, development and pathogenicity of Colletotrichum gloeosporioides by regulating the peroxisome and autophagy pathways. Postharvest Biology and Technology,2025,228:113685
Molecular mechanisms of low temperature-induced aberrant chilling injury in papaya fruit: Physiological and transcriptomic analysis on cell wall metabolism,Scientia Horticulturae,2025,330:113790
(4) Proteome analysis of papaya at low temperatures reveals adaptations in cell wall metabolism in response to chilling injury. Journal of the Science of Food and Agriculture,2025,40600669
(5) Tert-Butylhydroquinone retards longan fruit deterioration by regulating membrane lipid and energy metabolisms, Food Chemistry, 2024,457: 140041 (SCI,影响因子：8.5；一区,TOP期刊)
(6) Spatiotemporal analysis of microstructure, sensory attributes, and full-spectrum metabolomes reveals the relationship between bitterness and noootkatone in Alpinia oxyphylla miquel fruit peel and seeds. Food Research International,2024,191:114718 (SCI,影响因子：7.0；一区,TOP期刊)
(7) Revealing the crucial role of cuticular wax components in postharvest water
loss in passion fruit (Passiflora edulis Sims.)，Postharvest Biology and Technology, 2024, 213:112974 (SCI,影响因子：7.0；一区,TOP期刊)
(8) Magnolol inhibits Colletotrichum gloeosporioides via disruption of plasma membrane and induction of reactive oxygen species accumulation, Food Bioscience, 2024,61: 104620 (SCI,影响因子：4.8；一区,TOP期刊)
(9) Structure and properties on the complex of ultrasonic modified canistel (lucuma nervosaa. DC) starches with quercetin. Ultrasonics Sonochemistry, 2023, 96: 106417. (SCI,影响因子：8.4；一区,TOP期刊)
6.Reduced degradation of the cell wall polysaccharides maintains higher tissue integrity of papaya (Carica papaya L.) during chilling storage. Postharvest Biology and Technology, 2023, 204: 112446. (SCI,影响因子：7.0；一区,TOP期刊)
(10) Enhanced cyanide-resistant respiration as the predominant respiratory metabolic pathway in abnormal chilling injury behavior of postharvest papaya [J]. Postharvest Biology and Technology, 2023, 205: 112505. (SCI,影响因子：7.0；一区,TOP期刊)
(11) Enhancement of respiratory metabolism of the pentose phosphate pathway (PPP) strengthens the chilling tolerance of postharvest papaya fruit stored at 1 [J]. Postharvest Biology and Technology, 2022, 191: 111988. (SCI,影响因子：7.0；一区,TOP期刊)
(12) Effects of cultivar and growth region on the structural, emulsifying and rheological characteristic of mango peel pectin. Food Hydrocolloids, 2020,103: 105707 （SCI,影响因子10.7,一区，TOP期刊）
(13) Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction. Carbohydrate Polymers, 2017，172:102-112. DOI:10.1016/j.carbpol.2017.05.030.（SCI,影响因子11.2，一区，TOP期刊）
(14) Purification and characterization of chalcone isomerase from fresh-cut Chinese water-chestnut. LWT - Food Science and Technology, 2017，79：402-409. DOI: 10.1016/j.lwt.2017.01.034. (SCI,影响因子6.0,一区，TOP期刊)
(15) .Effect of low temperatures on chilling injury in relation to energy status in papaya fruit during storage. Postharvest Biology & Technology,2017 (SCI,影响因子：7.0；一区,TOP期刊)
(16) Regulation of Embden-Meyerhof-Parnas (EMP) pathway and tricarboxylic acid (TCA) cycle concerning aberrant chilling injury behavior in postharvest papaya (Carica papaya L.). International Journal of Molecular Sciences. 2023, (SCI,影响因子5.6, 二区，TOP期刊)
(17) Antibacterial and hypoglycemic activity of flavonoids in etiolated tissues from fresh-cut Chinese water-chestnuts (Eleocharis tuberosa) [J]. Scientia Horticulturae, 2022, 297: 110925.(SCI,影响因子：4.3；二区，TOP期刊)
(18) Melatonin Regulates the Neurotransmitter Secretion Disorder Induced by Caffeine Through the Microbiota-Gut-Brain Axis in Zebrafish (Danio rerio). Front. Cell Dev. Biol., 2021, 9. （SCI，影响因子5.5，二区）
(19) Investigation on epidermal structure and water migration of postharvest passion fruit during storage[J]. Journal of Food Science, 2023, DOI: 10.1111/1750- 3841. 16732 (SCI,影响因子：3.9；三区)
(20) Abnormal behavior of chilling injury in postharvest papaya fruit is associated with sugar metabolism [J]. Journal of Food Science, 2022, 87: 919-928. (SCI,影响因子：3.9；三区)
(21) Abnormal chilling injury of postharvest papaya is associated with the antioxidant response [J]. Journal of Food Biochemistry, 2022, 46: e14272. (SCI,影响因子：4.0；三区)
(22) Hydrogen sulfide delays softening of banana fruit by inhibiting cell wall polysaccharides disassembly. International Journal of Food Science & Technology,2023. doi:10.1111/ijfs.16625 (SCI,影响因子：3.3；三区)
(23) .Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures. Food Sci Nutr. 2021; 9(1): 3768–3776.（SCI,影响因子3.90，三区）
21.Study on the browning mechanism of betel nut (Betel catechu L.) kernel. Food Sci Nutr. 2020; 8(4): 1818–1827.（SCI,影响因子3.90，三区）
(24) Effect of glycine betaine on chilling injury in relation to energy metabolism in papaya fruit during cold storage，Food Sci Nutr.,2019（SCI, 影响因子3.90，三区）
(25) Application of steam explosion in oil extraction of camellia seed (Camellia oleifera Abel.) and evaluation of its physicochemical properties, fatty acid, and antioxidant activities, Food Sci Nutr.,2019（SCI, 影响因子3.90，三区）
获奖
省级教学成果二等奖，海南省教育厅（2020）
省级科技进步二等奖，海南省科技厅（2014）
专利
（1）潘永贵，李艺筱. 同时测定鲜切荸荠黄化组织中柚皮素和圣草酚含量的方法,2018-02-27,中国，ZL 201510982643.5
（2）杨嘉利於智前潘永贵张正科. 一种果蔬保鲜剂及其制备方法和应用, 2024-05-31,中国，CN118104718A
承担教学
（1）本科生课程：《食品生物化学》《新生入学教育与导学》
（2）研究生课程：《高级生物化学》
公司产品
目前在读博士3人，硕士研究生6人；毕业研究生42人，特别欢迎做事有计划，不拖沓，爱动脑，有想法，不机械的同学报考；本团队基本不开组会，但随时给予指导，自己写得论文自己就是一作。
