Tong Sun

Title: Innovations by Inventor Tong Sun

Introduction

Tong Sun is a notable inventor based in Jinzhou, China. He has made significant contributions to the field of preservation technology, particularly in the development of methods for extending the shelf life of fruits and vegetables. With a total of 2 patents, his work showcases innovative approaches to food preservation.

Latest Patents

One of Tong Sun's latest patents is a method for preparing green slow-release preservative paper used for fruit and vegetable preservation. This method involves several steps, including preparing a core paper loaded with a biological preservative and a base membrane loaded with a fruit and vegetable respiration inhibitor. The final product is achieved by heating and pressing these components together, resulting in a green slow-release preservative paper that effectively maintains the freshness of produce.

Another significant patent is related to the virulent phage φPf1901, which has applications in controlling bacterial infections. This invention provides a preparation of the virulent phage φPf1901, which exhibits high specificity and lytic ability against its host. The phage has an accession number of CCTCC M2019447 and demonstrates strong lytic and scavenging effects, making it a valuable tool in the field of phage therapy.

Career Highlights

Tong Sun is affiliated with Bohai University, where he continues to engage in research and development in his field. His innovative work has garnered attention and recognition within the scientific community, contributing to advancements in food preservation and microbial control.

Collaborations

Tong Sun collaborates with esteemed colleagues such as Jian Zhang and Jie Ding. Their combined expertise enhances the research output and innovation potential within their projects.

Conclusion

Tong Sun's contributions to the field of preservation technology through his innovative patents highlight his role as a significant inventor. His work not only addresses practical challenges in food preservation but also opens new avenues for research in microbial control.