Fig. 1

Proteomics shotgun approach used to uncover proteins involved in peach fruit mesocarp ripening process. a Mesocarp proteins were extracted from three biological samples (OH1A-C, OH2A-C) of mature and ripe ‘O’Henry’ peach fruit. b Proteins were separated using SDS-PAGE gels and later fractioned in 10 gel slices. c The proteins present in each slice were sequenced through LC/MS-MS. d The identity of the peptides present in each gel slice was assessed using Mascot and the genome sequence from Prunus persica v1.0. Identified proteins were further assessed using Scaffold (version 4.8.2) to identify those proteins associated with highly confident peptides and to export appropriate data for subsequent quantitative analysis (see Methods section)