Changes in protein composition during strawberry (Fragaria ananassa Duch.) fruit ripening

CIVELLO P.M; CHAVES, A.R; AÑON. M.C

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1996 vol. 20 p. 135 - 153

0145-8884

l'he changes in strawberry native proteins am. polypeptit.,s during ripeningwere studied. Analysis of protein extracts by nondenaturing electrophoresis showedthe presence of a protein species only in the '25% Red' and later ripening stage.This 40 kD polypeptide was hardly detected in 'Large green' and 'white '@itextracts. l'he polypeptide profile, obtained with SDS-PAGE, also changed duringripening. while most polypeptides were found in all ripening stages, thedistribution of some of them varied during ripening.Protein synthesis (measured by 35s-methwnine labelling) in strawberry wasmainly directed towards the regeneration of previously existing proteins. As ripeningproceeded, the synthesis of 67and 63 kD polypeptides increased, while thoseof 82,56 and 25 kD decreased. lhree very-abundant polypeptides (36,24 and23 kD) were located in the achenes and were not labelled in any ripening stage.