In the method of orthogonal and experimental design, this essay gives a study of the suspended technology of natural suspended orange gizzard beverage mixed with juice of fruit and vegetables, solves the problem of suspended technology, develops the technological precess of the beverage, and therefore makes up the prescription of it.

Comparative research on two fermentation methods of orange wine;

Study on the Technology of Orange Beverage Made by Lactic Acid Fermentation;

Experimental study on zymotechnics of orange vinegar;

Studies and utilizations on limonoids from citrus frutis;

Advances in Biological Activity of Citrus Flavonoids;

Study on EDTA used an auxiliary agent for corroding of citrus segment membrance;

Determination of Cadusafos Residue in Oranges by Capillary Gas Chromatography;

The Impact of Different Proportion of Nitrogen,Phosphor and Potassium during the Fertilization on Oranges Quality and Quantity;

Effects of 2-aminobutane on Shelf-life of Oranges and Human Health

Gas chromatographic determination of pyridaben residues in mandarin orange;

Tests were made on cutting short young mandarin orange trees to promote shooting.

Systematical comparative studies on the growth state of mandarin oranges, “Good Place” green food, and the influence of environmental factors, such as climate and soil, on the quality of fruits were carried out.