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1.	Genetic Transformation With Antisense CDNA Of Ethylene-Forming Enzyme And The Breeding Of Longer Shelf-Life Cultivar In Tomato
2.	Laboratory And Field Evaluation On The Interactive Effects Of An Oil-Based Emulsifiable Formulation Of Beauveria Bassiana Conidia And Sublethal Rates Of Imidacloprid Against Sucking Insect Pests
3.	Ecological Modeling Of The East China Sea Shelf Ecosystem
4.	Mycelial Formulation And Epizootic Potential Of Obligate Aphid Pathogen Pandora Nouryi (Entomophthorales)
5.	Study On Fruit Nutrition And Shelf Life Of Chinese Jujube (Ziziphus Jujuba Mill.)
6.	The Experimental Study On Laws Of Seepage With Zippered Plastic Pipe Andpercolaction Irrigation Inside The Shelf
7.	Modified Techniques For Mass Production, Formulation And Storage Of Beauveria Bassiana (Deuteromycotina: Hyphomycetes) Conidia And Features Of Its Amylases
8.	A Study On Biological Aspects Of Oil Formulations Of Beauveria Bassiana Conidia
9.	Reseach Of Techniques For Removal Of Pesticide Residues On The "Jujuba" Dongzao And Its Influence On Qualities And Physiological Characteristic Of Fruit
10.	Effects Of Harvest Maturity On Storage Quality Of Nectarine And The Flesh Cell Ultrastructural
11.	Study For Mass Production, Formulation And Storage Of Entomopathogenic Fungus Dh Strain
12.	Effects Of Postharvest Factors On Tomato Rot And Quality During Shelf Life
13.	Study On Modification Of Beauveria Bassiana Oil Formulation
14.	Effect Of Pre-Harvest ALA Treatment On Qualities And Storage Capabllity Of Spinach And Lettuce
15.	The Selection Of Longer Shelf-Life Strains Of Cucumis Melo L. CV Hetao Transformed With An Antisense ACC Oxidase Gene
16.	The Selection Of Long Shelf-Life Strains Of Cucumis Melo L. Cv Hetao Transformed With A Vector Backbone And Selecting Marker-Free Antisense ACS1 Gene
17.	Comparative Studies On Drying And Storaging Methods Of Angelicas And Radix Astragali
18.	The Storage Quality And Responses To 1-MCP Of A New Early Ripening Apple-Qinyang
19.	Study On The Shelf Life Quality Of 1-MCP Treated Kiwifruit
20.	The Study Of The Blue Scad Fillet Fat Oxidation During Storage
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