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Mechanisms underlying the effect of sodium 4-chlorophenoxyacetate on flavor quality in 'Meizao' cherry

Jianhan Xu1, Jingxiu Bi2, Haining Hao2

  • 1Institute of Agricultural Products Quality Safety and Standards, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China; College of Culture and Tourism, University of Jinan, Jinan, Shandong 250022, China.

Food Chemistry
|September 22, 2026
PubMed

Keywords:
CherryFlavorQualitySodium 4-chlorophenoxyacetateTranscriptome

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