Figure 6
From: Proteome changes in the skin of the grape cultivar Barbera among different stages of ripening
Changes in the expression of proteins involved in C- and N-metabolism or with other functions. Changes in the relative spot volumes of the identified proteins belonging to the indicated functional categories (Table 1), during five different ripening stages of cv. Barbera grape berry skins from véraison until full ripening. The véraison stage (0 DAV) was considered as the moment when 50% of the berries started to change colour. Proteins were grouped according to their functions. Values are the mean ± SE of six 2-DE gels derived from two independent biological samples analyzed in triplicate.