{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T04:38:27Z","timestamp":1792471107426,"version":"4.5.0"},"reference-count":59,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T00:00:00Z","timestamp":1792368000000},"content-version":"vor","delay-in-days":291,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    To address the issue of scale browning in Lanzhou lily bulbs during postharvest storage, this study evaluated the efficacy of 1\u2010methylcyclopropene (1\u2010MCP), a strategy not previously reported for this crop. Treatment with 1.5\u2009\n                    <jats:italic>\u03bc<\/jats:italic>\n                    L\u2009L\n                    <jats:sup>\u22121<\/jats:sup>\n                    1\u2010MCP effectively alleviated scale browning, as evidenced by reduced respiratory rate, lower weight loss, retained bulb firmness, and intact cellular structure. Mechanistically, likely by interfering with ethylene perception, 1\u2010MCP enhanced the lily bulbs\u2032 inherent antioxidant capacity by increasing the activities of superoxide dismutase, catalase, ascorbate peroxidase, glutathione reductase, and peroxidase, alongside elevating the contents of ascorbic acid, total phenolics, reduced glutathione, and flavonoids. This treatment downregulated lipoxygenase activity, inhibiting oxidative degradation of membrane unsaturated fatty acids and alleviating membrane lipid peroxidation cascades. It also attenuated superoxide anion generation and diminished hydrogen peroxide accumulation, relieving oxidative stress induced by reactive oxygen species. Significant reductions in malondialdehyde levels and electrolyte leakage further confirmed enhanced cellular membrane stability. Correlation analysis subsequently verified significant intrinsic associations between antioxidant system components, browning inhibition, and quality preservation. Overall, 1\u2010MCP delayed postharvest browning and improved storage quality in Lanzhou lily bulbs, with the ascorbate\u2013glutathione cycle playing an important contributory role in the antioxidant regulatory network, alongside reducing ROS\u2010induced membrane lipid peroxidation and preserving membrane integrity. This offers a physiology\u2010guided strategy for preserving bulb vegetables.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/8304551","type":"journal-article","created":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T03:44:07Z","timestamp":1792467847000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["1\u2010Methylcyclopropene Inhibits Enzymatic Browning in Lanzhou Lily Bulbs: Involvement of the Ascorbate\u2013Glutathione Cycle in Antioxidant Regulation and Membrane Stabilization"],"prefix":"10.1155","volume":"2026","author":[{"given":"Jiajia","family":"Su","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China  tust.edu.cn"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-8734-3502","authenticated-orcid":false,"given":"Lihua","family":"Duan","sequence":"additional","affiliation":[{"name":"College of Mechanical Engineering Tianjin University of Science and Technology  Tianjin China  tust.edu.cn"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaokun","family":"Qiu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China  tust.edu.cn"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaxuan","family":"Zheng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China  tust.edu.cn"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ping","family":"Li","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China  tust.edu.cn"},{"name":"Huanxian Food Technology Co. 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