6-Benzylaminopurine 6-BA has a significant preservative effect on fruits and vegetables after harvest

6-Benzylaminopurine (6-BA) has a significant preservative effect and is a plant growth regulator that has been practically applied in the postharvest preservation of fruits and vegetables.
6-Benzylaminopurine is a synthetic cytokinin that works by mimicking the natural cytokinins found in plants.

The preservative effects of 6-Benzylaminopurine are primarily achieved through the following mechanisms:

1. 6-BA Delays Aging:
It strongly inhibits the hydrolytic activity of nucleases and proteases, slowing the degradation of proteins and nucleic acids (RNA and DNA), thereby delaying cell aging and disintegration.
It inhibits ethylene synthesis. Ethylene is a key hormone that promotes plant maturation and aging. Inhibiting ethylene is equivalent to pressing the "pause button" on aging in fruits and vegetables.

2. 6-BA Maintains Color:
It inhibits the activity of chlorophyll-degrading enzymes, effectively slowing chlorophyll degradation. This is crucial for maintaining the vibrant green color of vegetables like broccoli, celery, and leafy greens.

3. 6-BA Maintains Tissue Vitality:
As a cytokinin, it promotes cell division, maintaining tissue viability and freshness, thereby slowing wilting and maintaining firmness and plumpness.

6-BA Main Applications
6-Benzylaminopurine's preservation effect is particularly pronounced on the following types of fruits and vegetables:
Green vegetables: broccoli, cauliflower, celery, lettuce, spinach, etc. It effectively prevents them from yellowing and wilting.
Edible fungi: mushrooms, enoki mushrooms, etc. It prevents them from opening, browning, and rotting.
Some fruits: citrus fruits, grapes, etc., to preserve the freshness of the fruit stems and slow down quality degradation.

6-Benzylaminopurine Usage and Precautions
1. Application Period: Primarily for postharvest processing. Immediately after harvest, soak or spray fruits and vegetables.
2. Concentration Range: Typically, a lower concentration, such as 5-20 mg/L (ppm), is used. The specific concentration depends on the type of fruit or vegetable and the intended treatment.

6-Benzylaminopurine 6BA is a highly effective, specialized preservative that effectively extends the shelf life of fruits and vegetables like broccoli by delaying aging, preserving green color and preventing yellowing, and maintaining tissue vitality. Its application is a mature technology in modern agriculture and food processing industry.

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