Proteomic analyses on the browning of shade-dried Thompson seedless grape

Abstract China is one of the main producers in worldwide raisin market. Most China’s raisins are produced Xinjiang where Thompson seedless grape ( Vitis vinifera L.cv.Thompson seedless) variety green raisin. However, browning during drying has been well-acknowledged as primary factor affecting development industry. Data independent acquisition (DIA)-based protein profiling was performed on fresh and shade-dried grapes. As a result, 5431 proteins were identified, among which amounts 739 found to be significantly different with those dried grape. The functional annotation based Blast2GO showed that ‘organic substance metabolic process’, ‘regulation molecular function’, ‘enzyme regulator activity’, ‘isomerase activity’ related became very active browning. Further analyses revealed browning-related proteins, significant grapes, primarily involved phenylpropanoid biosynthesis, tyrosine metabolism, phenylalanine oxidative phosphorylation plutathione peroxisome pathway, fatty acid degradation. And five random differential verified parallel reaction monitoring (PRM). PRM results agreement DIA data. identified this study. Their properties tested, their roles mechanism indicated. This will lay base better understanding enzymatic grape, it also provide guidance for controlling quality grapes