一、个人简介
郑玉成，男，1994年12月出生，福建武夷山人，茶学博士，多宝体育茶与食品学院讲师，国家现代茶产业技术体系乌龙茶加工岗位团队骨干成员，福建省科技特派员，福建省C类人才，担任茶叶学报青年编委，Frontiers in plant science专刊review editor。主要从事乌龙茶种质资源利用、乌龙茶采后加工品质形成调控机制研究。先后主持国家级、省部级等项目5项，围绕乌龙茶种质资源研究及采后加工品质形成机制以第一或通讯作者身份在Food Research International、lwt food science and technology、Food Chemistry：X等国内外期刊发表多篇论文。
二、研究方向
乌龙茶种质资源利用及采后加工品质形成
三、可招收研究生的层次、学科专业
专业型硕士研究生
四、主要教科研成果
1、承担科研项目
国家自然科学基金青年项目：染色质可及性介导的乌龙茶做青过程中萜类物质调控机制研究
福建省科技特派团服务重点产业链专项科技计划项目：科技特派团服务南平市茶产业链专项
福建省中青年教师教育科研项目（科技类）：乌龙茶做青过程中高置信度转录调控网络构建及关键转录因子鉴定
南平市科技局自然科学基金项目：DNA甲基化介导的乌龙茶做青过程中吲哚形成机制研究
福建农林大学优秀博士基金项目：乌龙茶做青过程叶片响应机械损伤胁迫的挥发性物质动态调控研究
2、发表的文章
Zheng, Y., Ou, X., Li, Q., Wu, Z., Wu, L., Li, X., Zhang, B., & Sun, Y. (2024). Genome-wide epigenetic dynamics of tea leaves under mechanical wounding stress during oolong tea postharvest processing. Food Research International, 194, 114939.
Zheng, Y., Hu, Q., Wu, Z., Bi, W., Chen, B., Hao, Z., Wu, L., Ye, N., & Sun, Y. (2022). Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis). LWT,
164, 113666.
Zheng, Y., Hu, Q., Yang, Y., Wu, Z., Wu, L., Wang, P., Deng, H., Ye, N., & Sun, Y. (2022). Architecture and Dynamics of the Wounding-Induced Gene Regulatory Network During the Oolong Tea Manufacturing Process (Camellia sinensis). Frontiers in Plant Science, 12, 788469.
Zheng, Y., Wang, P., Chen, X., Yue, C., Guo, Y., Yang, J., Sun, Y., & Ye, N. (2021). Integrated transcriptomics and metabolomics provide novel insight into changes in specialized metabolites in an albino tea cultivar (Camellia sinensis (L.) O. Kuntz). Plant Physiology and Biochemistry, 160, 27–36.
Zheng, Y., Wang, P., Chen, X., Sun, Y., Yue, C., & Ye, N. (2019). Transcriptome and Metabolite Profiling Reveal Novel Insights into Volatile Heterosis in the Tea Plant (Camellia Sinensis). Molecules, 24(18), 3380.
Zheng, Y., Chen, X., Wang, P., Sun, Y., Yue, C., & Ye, N. (2020). Genome-wide and expression pattern analysis of JAZ family involved in stress responses and postharvest processing treatments in Camellia sinensis. Scientific Reports, 10(1), 2792.
Hu, Q., Zheng, Y., Yang, Y., Ni, Z.-X., Chen, B., Wu, Z., Huang, H., Wu, Q., Zhou, Z., Gao, S., Lai, Z., Lin, H., & Sun, Y. (2023). Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: A case study of Jinguanyin. Frontiers in Nutrition, 10, 1283960. （共同作者）
Wang, P., Zheng, Y., Guo, Y., Liu, B., Jin, S., Liu, S., Zhao, F., Chen, X., Sun, Y., Yang, J., & Ye, N. (2020). Widely Targeted Metabolomic and Transcriptomic Analyses of a Novel Albino Tea Mutant of “Rougui”. Forests, 11(2), 229. （共同作者）
Li, Q., Hu, Q., Ou, X., He, J., Yu, X., Hao, Y., Zheng, Y., & Sun, Y. (2024). Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. Food Chemistry: X, 23, 101729. （共通讯）
Tang, M., Liao, X., Xu, M., Zhang, J., Wu, X., Wei, M., Jin, S., Zheng, Y., & Ye, N. (2025). Comprehensive investigation on the flavor difference in five types of tea from JMD ( Camellia sinensis‘Jinmudan’). Journal of the Science of Food and Agriculture, 105(2), 990–1002. （共通讯）
3、获得奖项
福建省C类人才
2023年福建省优秀博士毕业论文
2024年政和县优秀科技特派员
五、联系方式