+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Peach fruit ripening: A proteomic comparative analysis of the mesocarp of two cultivars with different flesh firmness at two ripening stages



Peach fruit ripening: A proteomic comparative analysis of the mesocarp of two cultivars with different flesh firmness at two ripening stages



Phytochemistry 72(10): 1251-1262



A proteomic analysis was conducted on peach fruit mesocarp in order to better elucidate the biochemical and physiological events which characterize the transition of fruit from the "unripe" to the "ripe" phase. The first goal of the present work was to set-up a protocol suitable for improving protein extraction from peach mesocarp. The use of freeze-dried powdered tissue, together with the addition of phenol prior to the extraction with an aqueous buffer, significantly increased the protein yield and the quality of 2-DE gels. The proteomic profiles of the mesocarp from peach fruit of a non-melting flesh (NMF; 'Oro A') and a melting flesh (MF; 'Bolero') cultivar, at "unripe" and "ripe" stages as defined by some parameters typical of ripening, were then analyzed. The comparative analysis of the 2-DE gels showed that in NMF and MF peaches the relative volumes of 53 protein spots significantly changed in relation to both the ripening stage ("unripe" versus "ripe") and/or the genetic background of the cultivar ('Oro A' versus 'Bolero'). Thirty out of the 53 differently abundant spots were identified by LC-ESI-MS/MS. The analysis revealed enzymes involved in primary metabolism (e.g. C-compounds, carbohydrates, organic acids and amino acids) and in ethylene biosynthesis as well as proteins involved in secondary metabolism and responses to stress. Among these, 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) appeared to be one of the proteins with the largest change in relative abundance during the fruit transition from the pre-climacteric ("unripe") to the climacteric ("ripe") phase. Other proteins, such as S-adenosylmethionine synthetase and β-cyanoalanine synthase involved in ethylene metabolism, were also identified. Moreover, the changes in the relative abundances of a sucrose synthase and an α-amylase suggested differences between the two cultivars in the carbohydrate import activity of ripe fruit. The different accumulation of a few typical ROS-scavenger enzymes suggested that a higher oxidative stress occurred in MF with respect to NMF fruit. This result, together with data concerning the levels of total proteins and free amino acids and those regarding proteins involved in the maintenance of tissue integrity, was consistent with the hypothesis that the last phase of ripening in MF fruit is characterized by the appearance of a senescence status. The present study appears to define well some of the biochemical and physiological events that characterize the ripening of peach and, at the same time, provides interesting indications that could be employed in future marker assisted selection (MAS) programmes aimed to obtain MF fruits with higher ability to preserve tissue functionality maintaining for a longer time their organoleptic characteristics.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 054901619

Download citation: RISBibTeXText

PMID: 21315381

DOI: 10.1016/j.phytochem.2011.01.012


Related references

A comparative study of melting and non-melting flesh peach cultivars reveals that during fruit ripening endo-polygalacturonase (endo-PG) is mainly involved in pericarp textural changes, not in firmness reduction. Journal of Experimental Botany 62(11): 4043-4054, 2011

Changes in flesh firmness and ethylene production of different peach types during fruit ripening. Journal of the Taiwan Society for Horticultural Science 52(2): 131-137, 2006

Peach (Prunus persica) fruit ripening: aminoethoxyvinylglycine (AVG) and exogenous polyamines affect ethylene emission and flesh firmness. Physiologia Plantarum 114(3): 472-481, 2002

Phenolic Characterization of Sicilian Yellow Flesh Peach Prunus persicaL Cultivars at Different Ripening Stages. Journal of Food Quality 35(4), 2012

Protein and rna populations of ripening peach fruit from melting flesh and non melting flesh cultivars. Hortscience 23(3 SECT 2): 725, 1988

Effects of auxin on growth and ripening of mesocarp discs of peach fruit. Scientia Horticulturae 84(3/4): 309-319, 2000

Proteomic analysis of changes in mitochondrial protein expression during peach fruit ripening and senescence. Journal of Proteomics 147: 197-211, 2016

Proteomic analysis of peach fruit during ripening upon post-harvest heat combined with 1-MCP treatment. Journal of Proteomics 98: 31-43, 2014

Fruit firmness and pectinmethylesterase activity during on-tree ripening of peach. Proceedings of the Florida State Horticultural Society 2001; 113: 32-34, 2000

Cinnamyl alcohol dehydrogenases in the mesocarp of ripening fruit of Prunus persica genotypes with different flesh characteristics: changes in activity and protein and transcript levels. Physiologia Plantarum 154(3): 329-348, 2015

Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages. Molecules 23(10):, 2018

Changes in pericarp morphology, physiology and cell wall composition account for flesh firmness during the ripening of blackberry (Rubus spp.) fruit. Scientia Horticulturae 250: 59-68, 2019

Peach (Prunus persica L.) fruit growth and ripening: transcript levels and activity of polyamine biosynthetic enzymes in the mesocarp. Journal of Plant Physiology 160(9): 1109-1115, 2003

Study on the relationship between the flesh ultrastructural changes and the related metabolism of the ripening peach fruit. Journal of Fruit Science 19(1): 67-69, 2002

Fruit firmness and ripening characteristics of four tomato cultivars at three temperature regimes. Hortscience 23(3 SECT 2): 728, 1988