Figure 7
From: Proteome changes in the skin of the grape cultivar Barbera among different stages of ripening
Schematic overview of the enzymes involved in sugar and organic acid metabolisms and their connection with some intermediary activities that changed in expression in grape berry skins during five different ripe stages from véraison until full ripening. The expression was evaluated by measuring relative spot volumes in the 2-DE analysis. Green or red arrows indicate whether the abundance of the identified proteins decreased or increased during ripening, respectively. IRV1, cell wall invertase, GIN1, vacuolar invertase; Susy, sucrose synthase; UGP, UDP-glucose-pyrophosphorylase; PGluM, phosphogluco-mutase; PGI, phosphogluco-isomerase; PFK, phosphofructokinase; ALD, aldolase; TPI, triosephosphate-isomerase; G3PDH, glyceraldehyde-3-phosphate-dehydrogenase; PGK, phosphoglycerate-kinase; PGlyM, phosphoglycerate-mutase; ENO, enolase; PK, pyruvate kinase; PDC, pyruvate decarboxylase; NADP-ME, NADP-dependent malic enzyme; ADH, alcohol dehydrogenase; PDH, Pyruvate dehydrogenase.