Proteomic study of fig fruit latex

ABSTRACT: Scalpels were used to cut through the fig peel at the maturity transition stage. The latex flowed out from the wound was collected into centrifuge tubes and froze using liquid nitrogen, then stored in an ultra-low temperature refrigerator until used for protein identification.

INSTRUMENT(S):

ORGANISM(S): Ficus Carica

TISSUE(S): Latex

SUBMITTER: Yanlei Zhai  

LAB HEAD: Huiqin Ma

PROVIDER: PXD025485 | Pride | 2021-05-01

REPOSITORIES: Pride