Proteomic analysis of peach fruit mesocarp softening and chilling injury using difference gel electrophoresis (DIGE)

Table 1 Fruits maturity and physiological parameters.

Sample	Firmness (N)	TSS (%)	Respiration Rate (mL CO₂ kg-1 h-1)	Ethylene production (μL C₂H₄ kg-1 h-1 )	% juice	Browning degree³
Packing	72.5^a	10.7^a	28.8^a	1.6^a	-²	+
Packing + ripening	7.9^b	10.6^a	110.8^b	4.7^a	31.3^a	++
Stored at 4°C	43.2^c	11.1^a	94.3^c	1.0^a	-²	+
Stored at 4°C + ripening	6.8^b	-¹	98.2^c	18.1^b	0.7^b	+++/++++

TSS - Total soluble solids
^a,b,c Values (means) followed by different small letters are significantly different within the same column at P = 0.05
¹: No sample available for measurements
² : Juice can not be measured in these samples due to the high firmnes they present
³: Please refer to additional file 1 for further details; + no browning; ++ no browning degree with a color change of the mesocarp; +++ medium browning degree; ++++ high browning degree
The data used in this table have been acquired from Campos-Vargas et al. Sci Hortic-Amsterdam 2006, 110(1):79-83

ISSN: 1471-2164