Harpin Proteins Improve Bioactive Compounds Content in Crimson Seedless Table Grape

P. Crupi, G. Debiase, G. Masi, F. Mangione, L. Tarricone
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Abstract

Frequently, in warm climates such as Mediterranean areas, a red-pink table grape ‘Crimson Seedless’ does not reach a good berry skin color; and an acceptable anthocyanin bioactive compounds content, responsible for the red color of berries. Harpin proteins are biotechnologically developed bio-activators that, if applied on plants during the growing period, trigger the expression of hundreds of genes among which those associated with the biosynthesis of bioactive compounds (such as anthocyanins). This research aimed at using harpin proteins to test their suitability in improving the grape skin color. Beta-harpin protein 1% p.a. (400 g/Ha) was applied to ‘Crimson Seedless’ vines three times at the beginning of veraison. Six samplings were carried out for both the treated and control grapes until commercial harvest. In the skin extracts, total and individual anthocyanins content was determined by UV-Vis and RP-HPLC-DAD analyses, respectively. The collected results confirmed that the application of harpin proteins effectively stimulated the anthocyanin biosynthesis leading to make peonidin-3O-glucoside, cyanidin-3O-glucoside, and malvidin-3O-glucoside values from 2 to almost 10 folds higher in treated grapes than in control grapes (P < 0.05). Actually, harpin proteins improved the color of the berry skin, leading to a significantly higher concentration of anthocyanins in treated than in control grapes.
Harpin蛋白提高赤红无核食用葡萄生物活性物质含量
通常,在气候温暖的地中海地区,红粉色的鲜食葡萄“深红无籽”无法达到良好的浆果皮颜色;并具有可接受的花青素生物活性化合物含量,负责浆果的红色。Harpin蛋白是一种生物技术开发的生物激活剂,如果在植物生长期间将其应用于植物,就会触发数百种基因的表达,其中包括与生物活性化合物(如花青素)的生物合成相关的基因。本研究旨在利用harpin蛋白对葡萄果皮变色的适应性进行试验。β -harpin蛋白1% p.a. (400 g/Ha)在‘深红色无籽’藤上施用3次。在商业收获前,对处理葡萄和对照葡萄进行了6次取样。采用UV-Vis法和RP-HPLC-DAD法分别测定皮肤提取物中总花青素和单体花青素的含量。收集的结果证实,harpin蛋白的施用有效地刺激了花青素的生物合成,使处理葡萄的peonidin- 30 -glucoside、cyanidin- 30 -glucoside和malvidin- 30 -glucoside的含量比对照葡萄高2 ~ 10倍(P < 0.05)。实际上,harpin蛋白改善了浆果表皮的颜色,导致处理过的葡萄中花青素的浓度明显高于对照葡萄。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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