Figure 3From: Proteome changes in the skin of the grape cultivar Barbera among different stages of ripeningProtein profiles of identified proteins. Identified proteins are indicated in a 2-DE gel representative of the fifth ripening stage with spot name abbreviation corresponding to those in Table 1, Figure 6 and 7. Spots showing an increased or a decreased expression during ripening are indicated in red and in green, respectively.Back to article page