Xiangmei Cao, Female, Ph.D., Associate Professor, Master’s Supervisor. She specializes in research on the formation and regulation mechanisms of bamboo shoot quality. She has published over 10 SCI-indexed papers in journals including Cell Reports, Plant Physiology and The Plant Journal. She serves as a reviewer for journals such as Food Quality and Safety, Foods, and Horticulturae. Her research directions encompass the formation and regulation mechanisms of bamboo shoot flavor and nutritional quality, as well as postharvest quality deterioration and control technologies for bamboo shoots.
