Abstract: In the present study,the fresh-cut water chestnuts of‘Guiti NO.3’were used as experimental materials and soaked with 6-benzylaminopurine （6-BA） of 100 mg/L,200 mg/L,400 mg/L for 3 minutes,and then the contents variations of total phenols,flavonoids,quinones,malondialdehyde （MDA）,hydrogen peroxide （H₂O₂） and activities of polyphenol oxidase （PPO）,peroxidase （POD）,phenylalanine ammonium-lyase （PAL）,catalase （CAT）,superoxide dismutase （SOD） were evaluated using pure water treatment as control （CK）,aiming to investigate the effects of 6-BA treatments with different concentrations on the browning and reactive oxygen species metabolism Results showed that 6-BA treatments reduced the accumulation of total phenolics,flavonoids and quinone etc.and decreased PPO,POD and PAL activities compared with the control,resulting in effectively inhibiting browning of fresh-cut water chestnuts and maintaining the color during storage.Moreover,6-BA treatments also suppressed the contents of MDA and H₂O₂,while increased CAT and SOD activities,thus improving the qualities of fresh-cut water chestnuts during storage.The 6-BA treatment of 400 mg/L presented superior effects on inhibiting browning and reactive oxygen species metabolism of fresh-cut water chestnuts