Figure 3From: Proteomic analysis of peach fruit mesocarp softening and chilling injury using difference gel electrophoresis (DIGE)Representative 2-D gel Cy5 stained proteins from the fruit mesocarp of E2 condition. Spots that encompass a range between 15 and 116 kDa and had pI values spanning pH 3 to 10 are visible. Mass spectrometry identified spots are pointed out by their identifying tags.Back to article page