The Institute of Agro-Product Processing of the Xinjiang Academy of Agricultural Sciences focuses on three key research areas:
- storage and preservation of agricultural products
- advanced processing technologies
- functional foods and nutrition
With a team of 37 staff, including 25 PhD researchers, the institute integrates research, innovation, and industry collaboration to advance value-added processing of Xinjiang’s characteristic agricultural products.
In recent years, the institute has led more than 50 science and technology projects, including a National Key R&D Program, and secured over 80 million RMB in funding. It has developed 71 industry standards, received 51 patents, and published more than 80 papers. Applied outcomes include widely adopted grape preservation technologies, such as the third-generation membrane preservation pads and dual-gas preservation systems, which hold over 70% of the market share and extend the shelf life of plums from 2–3 months to over 5 months.
More information (in Chinese): http://www.xaas.ac.cn/zzjg/kyjg/ncpjgyjs/sqgk/dwjj.htm.
