Fig. 7.

Protein carbonylation in kiwifruits (cv. ‘Hayward’) during shelf life (20 °C) for 1, 6, and 12 days after cold storage (0 °C, 95% relative humidity) for 5 months in the absence (control) or presence of ozone (0.3 μl l⁻¹). (A) Oxidatively modified proteins detected with Oxyblot analysis (see Materials and methods). Kiwifruit proteins that were identified by mass spectrometry from carbonyl-reactive zones (arrowheads) are listed in Supplementary Table S2 as ‘CC; candidate carbonylated’ and also indicated in Fig. 6A. The gel is representative of three independent analyses. Lanes: L1–L6, kiwifruit proteins analysed at the indicated times. (B) Protein oxidation measured as carbonyl group content. Values are means ± SE (n = 3). Bars followed by the same letter are not statistically significant (Duncan’s multiple range test, P < 0.05).