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Haining Hao

Shandong Academy of Agricultural Sciences

China

  • Shandong Academy of Agricultural Sciences

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Mechanisms Underlying the Effect of Sodium 4-Chlorophenoxyacetate on Flavor Quality in 'Meizao' Cherry

Number of pages: 44 Posted: 29 Apr 2026
jianhan xu, Jingxiu Bi, Haining Hao, Rui Gao, Tong Zhao, Jing Chen, Xuexia Yuan, Rongqi Zhai, Yunqi Wen, Pingxiang Liu and Yutao Wang
Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, affiliation not provided to SSRN, Shandong Academy of Agricultural Sciences, Chinese Academy of Agricultural Sciences (CAAS) - Key Laboratory of Vegetables Quality and Safety Control, Ocean University of China, Shandong Academy of Agricultural Sciences and Shandong Academy of Agricultural Sciences
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cherry, sodium 4-chlorophenoxyacetate, Flavor, Quality, Transcriptome