Control on Soft Rot of Chinese Cabbage Using Harpin Protein

Tian Lei Qiu; Min Wang; Xiao Hong Sun; Mei Lin Han; Xu Ming Wang

doi:10.4028/www.scientific.net/AMR.183-185.2078

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 183-185Control on Soft Rot of Chinese Cabbage Using...

Control on Soft Rot of Chinese Cabbage Using Harpin Protein

Abstract:

Soft rot of Chinese cabbage is a common disease that causes serious damage and economic losses. In this study, the control on soft rot of growing and postharvest Chinese cabbage was carried out, using Harpin protein which was the expressed product of a recombinant E. coli strain. The experimental results indicate that Harpin protein preparation containing 3% pure protein powder and 97% wettable powder of Bacillus Thuringiensis (Bt), could effectively control soft rot of Chinese cabbage. The control effect on soft rot reached as high as 90% for growing Chinese cabbage using Harpin protein at 6-10mg/m2 of dosage, and the control effect reached approximately 75% for postharvest Chinese cabbage. Harpin protein stored for 6 months at 20-25 0C had the similarly biological activity with the newly prepared protein.