Harpin Protein Influence on Fruit Quality Attributes, Ethylene, Respiration, and Minerals in Apples  

作　　者：Esmaeil Fallahi Esmaeil Fallahi(Parma Research and Extension Center, Department of Plant Sciences, University of Idaho, Parma, ID, USA)

机构地区：[1]Parma Research and Extension Center, Department of Plant Sciences, University of Idaho, Parma, ID, USA

出　　处：《American Journal of Plant Sciences》2021年第8期1236-1245,共10页美国植物学期刊（英文）

摘　　要：The competitive global fruit market mandates production of apples with high quality attributes, particularly fruit color. Harpin Protein (Messenger^®) is shown to trigger resistance to blue mold in apples, but limited information can be found on the effect of this compound on fruit quality. In this study, the impact of Harpin protein on quality attributes of four apple cultivars was studied. “Red Spur Delicious” apple fruit from trees receiving Harpin protein had significantly (about 23%) better color, earlier ethylene evolution, and higher respiration than those from untreated control trees, while their firmness was not adversely affected. Application of Harpin protein on “Red Chief Delicious” apple improved fruit color and increased fruit size in two locations, and advanced starch degradation pattern in one orchard but reduced fruit firmness in one location. Harpin protein tended (but not significantly) to improve fruit color in “Jonathan” and “Early Spur Rome” but reduced fruit size in “Jonathan” apples. Messenger^® increased fruit percentage dry weight and Fe but decreased fruit Ca, Mg, K, and Zn. Improving apple fruit color by Harpin protein could have major impacts on apple industry and warrants further study.The competitive global fruit market mandates production of apples with high quality attributes, particularly fruit color. Harpin Protein (Messenger^®) is shown to trigger resistance to blue mold in apples, but limited information can be found on the effect of this compound on fruit quality. In this study, the impact of Harpin protein on quality attributes of four apple cultivars was studied. “Red Spur Delicious” apple fruit from trees receiving Harpin protein had significantly (about 23%) better color, earlier ethylene evolution, and higher respiration than those from untreated control trees, while their firmness was not adversely affected. Application of Harpin protein on “Red Chief Delicious” apple improved fruit color and increased fruit size in two locations, and advanced starch degradation pattern in one orchard but reduced fruit firmness in one location. Harpin protein tended (but not significantly) to improve fruit color in “Jonathan” and “Early Spur Rome” but reduced fruit size in “Jonathan” apples. Messenger^® increased fruit percentage dry weight and Fe but decreased fruit Ca, Mg, K, and Zn. Improving apple fruit color by Harpin protein could have major impacts on apple industry and warrants further study.

关 键 词：Bio-Regulator Bio-Stimulants Color Improvement EMPLOY Harpin Protein Messenger^® 

分 类 号：TP3[自动化与计算机技术—计算机科学与技术]