2-aminoindan-2-phosphonic acid (AIP) functions as a particular inhibitor of polyphenol biosynthesis in phenylpropanoid pathway. In this study, the role of AIP in browning resistance of fresh-cut lily bulbs during storage was investigated. Application of 0.5 mmol/L AIP decreased browning degree of fresh-cut lily bulbs, which was accompanied by reduced total phenolics content (TPC) and enzymes related to enzymatic browning including polyphenol oxidase (PPO), phenylalanine ammonia-lyase (PAL) and peroxidase (POD). In comparison with the control, AIP efficiently maintained cell membrane integrity and lowered oxidative stress via inhibiting lipoxygenase (LOX) activity and malondialdehyde (MDA) content as well as promoting the activities of superoxide dismutase (SOD), catalase (CAT), and energy-metabolism related enzymes, thus controlling browning of fresh-cut lily bulbs. The browning inhibition of AIP was highly correlated with cell membrane structure, energy metabolism and enzymatic browning. These results show that AIP is a potential way to prevent browning of fresh-cut lily bulbs.

中文翻译：

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2-氨基茚满-2-膦酸减轻鲜切百合鳞茎的氧化褐变

2-氨基茚满-2-膦酸 (AIP) 是苯丙烷途径中多酚生物合成的特殊抑制剂。在这项研究中，研究了 AIP 在鲜切百合鳞茎在贮藏过程中抗褐变中的作用。0.5 mmol/L AIP的施用降低了鲜切百合的褐变程度，同时降低了总酚含量（TPC）和与酶促褐变相关的酶，包括多酚氧化酶（PPO）、苯丙氨酸解氨酶（PAL）和过氧化物酶（荚）。与对照相比，AIP 通过抑制脂氧合酶 (LOX) 活性和丙二醛 (MDA) 含量以及促进超氧化物歧化酶 (SOD)、过氧化氢酶 (CAT) 和能量-代谢相关酶，从而控制鲜切百合鳞茎的褐变。AIP的褐变抑制与细胞膜结构、能量代谢和酶促褐变高度相关。这些结果表明，AIP 是防止鲜切百合鳞茎褐变的一种潜在方法。