Changes in mRNA and protein synthesis during ripening in mango fruit.
López-Gómez R., Gómez-Lim M. A.
Author Affiliation: Unidad Irapuato, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Apartado Postal 629, Irapuato, Guanajuato 36500, Mexico.
Journal of Plant Physiology 141 : 82-87
Abstract : Mango, cv. Manila, fruits were harvested when 12 weeks old and held at 25°C for ripening. Changes in protein synthesis during ripening were analysed by extracting total soluble proteins from unripe and ripe fruits and separating the resultant products on SDS gels in one and two dimensions. Similarly, total RNA was extracted from unripe and ripe fruits and translated in vitro. The translation products were separated by electrophoresis on SDS gels and developed by fluorography. A number of changes in the protein pattern were detected by using these 2 approaches. Proteins of 120, 90, 55, 53, 45, 40, 30, 24 and 20 kDa among others were seen to increase during natural ripening whereas other proteins of 39, 14, 13 and 10 kDa decreased. The results indicate that ripening in mango may be linked to the expression of specific genes.