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

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.