Eco-friendly shelf life enhancement of green vegetables by using synthetic cytokinin (6Benzylaminopurine): An overview

Abstract

Vegetables contain high amount of moisture and the rate of respiration is also high therefore vegetables are highly perishable in nature, so after harvest they require proper handling and storage to preserve their quality and get full advantage of their health benefits. In India, due to improper and poor postharvest practices nearly 30-35% of its total production is lost. The major factors of postharvest losses are physiological and biochemical processes, microbial decay, high perishability and sub-standard postharvest handling infrastructures. So, it is very important to reduce the postharvest losses of vegetable by applying modern technologies. Some of the major steps for checking postharvest losses are proper handling of the produce, pre-cooling, washing and disinfection before storage. Hot water treatment, irradiation and use of edible coating are also an effective way for reduction in quality loss and suppressed pathogen infection. Apart from these, various plant growth regulators have been used, most common being 1-MCP in okra, 6­benzylaminopurine (BAP) in cauliflower, MeJA, CaCl2, KMnO4 in many vegetables that reduce physiological loss in weight, delay senescence, maintains chloroplast activity, declines chlorophyll degradation and helps in production of protein and nucleic acid. Out of these 6-BAP, which is a first generation synthetic cytokinin is more eco-friendly and cost effective option of increasing shelf life of commercial vegetables. 6- benzylamino purine also known as benzyl adenine that elicits plant growth and development responses, setting blossoms and stimulating fruit richness by stimulating cell division. It increases post­harvest life of green vegetables by inhibiting the respiratory kinase of plants. Influence of cytokinin as 6­BAP in combination with other methods on postharvest green colour retention on different vegetables, showed positive results for quality retention. However, it should be popularized among people that can lead to effective saving of the 35% vegetables loss every year which can boost the farm income and also feed some more hungry mouths.