Figure 1
From: Proteome changes in the skin of the grape cultivar Barbera among different stages of ripening
2-DE maps of five stages through the ripening of Barbera. 2-DE maps of five different ripening stages from véraison until full ripeness of cultivar Barbera berry skins. The véraison stage (0 DAV) was considered as the moment when 50% of the berries started to change colour. Proteins (200 μg) were separated by IEF at pH 3–10, followed by 12.5% SDS PAGE and visualized by cCBB-staining.