Abstract
The changes in strawberry native proteins and polypeptides during ripening were studied. Analysis of protein extracts by nondenaturing electrophoresis showed the presence of a protein species only in the ‘25% Red’ and later ripening stage. This 40 kD polypeptide was hardly detected in ‘Large green’ and ‘White’ fruit extracts. The polypeptide profile, obtained with SDS-PAGE, also changed during ripening. While most polypeptides were found in all ripening stages, the distribution of some of them varied during ripening. Protein synthesis (measured by35S-methionine labelling) in strawberry was mainly directed towards the regeneration of previously existing proteins. As ripening proceeded, the synthesis of 67 and 63 kD polypeptides increased, while those of 82, 56 and 25 kD decreased. Three very-abundant polypeptides (36, 24 and 23 kD) were located in the achenes and were not labelled in any ripening stage.
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