Changes in the microsomal proteome of tomato fruit during ripening

• Published in: Scientific reports Vol. 9; no. 1; pp. 14350 - 18
• Main Authors: Pontiggia, Daniela, Spinelli, Francesco, Fabbri, Claudia, Licursi, Valerio, Negri, Rodolfo, De Lorenzo, Giulia, Mattei, Benedetta
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 04.10.2019; Nature Publishing Group
• Subjects: 631/449/2653; 631/449/2679/2684; 82; 82/16; 82/29; 82/58; Biosynthesis; Cell walls; Fractionation; Fruit - chemistry; Fruit - cytology; Fruit - growth & development; Fruit - metabolism; Fruits; Gene Expression Regulation, Developmental; Gene Expression Regulation, Plant; Humanities and Social Sciences; Lipid metabolism; Lycopersicon esculentum - chemistry; Lycopersicon esculentum - cytology; Lycopersicon esculentum - growth & development; Lycopersicon esculentum - metabolism; Mass Spectrometry; Mass spectroscopy; Menopause; Metabolism; Microsomes - chemistry; Microsomes - metabolism; multidisciplinary; Peptides; Pericarp; Protein biosynthesis; Protein synthesis; Protein turnover; Proteins; Proteome - analysis; Proteome - metabolism; Proteomics; Proteomics - methods; Ripening; Science; Science (multidisciplinary); Tomatoes

The variations in the membrane proteome of tomato fruit pericarp during ripening have been investigated by mass spectrometry-based label-free proteomics. Mature green (MG30) and red ripe (R45) stages were chosen because they are pivotal in the ripening process: MG30 corresponds to the end of cellula...