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RESUMEN La produccion de zarzamora en Mexico ha aumentado 200 % en la ultima decada. Las principales variedades utilizadas han sido introducidas y su establecimiento bajo las condiciones climaticas de Mexico ha requerido de adaptaciones considerables al manejo agronomico observado en las regiones de origen de las mismas. El reto esencial del manejo de este producto se basa en las caracteristicas intrinsecas de sus frutos suaves y su corta vida de anaquel, por lo que el conocimiento de su proceso de maduracion bajo las condiciones de cultivo en Mexico resulta indispensable para lograr manipular y mejorar la productividad y calidad de los frutos hasta su destino final. Con la intencion de abordar en forma inicial esta problematica, se planteo como objetivo de este trabajo establecer las condiciones de protocolos de analisis de proteinas que permitan evaluar los componentes proteicos en frutos de zarzamora durante la maduracion. Para lo cual se identificaron seis estadios de maduracion de los frutos de la variedad comercial ‘Brazos’ (considerando desde frutos verdes y con bajo desarrollo, hasta frutos en madurez de consumo), se selecciono un metodo de extraccion de proteinas y se efectuo un perfil proteico por electroforesis en condiciones desnaturalizantes. Ademas, se establecieron los requerimientos para la electroforesis bidimensional (2DE) de los extractos obtenidos, evaluando las condiciones de isoelectroenfoque y metodos de tincion. De acuerdo a los resultado obtenidos, se determino utilizar 400 µg de proteina total en tiras de IPG de 7 cm con un intervalo de pH de 3 a 10, a un voltaje maximo de 50 000 V y tincion con azul de Coomassie. Utilizando el programa KODAK MI version 4.5, se practico un analisis preliminar de la distribucion y abundancia de los peptidos expresados en los seis estadios de maduracion, observando que el estadio 2 presento el mayor numero de puntos peptidicos (158), que el mayor porcentaje de puntos peptidicos en todos los estadios se presentaron en un intervalo de pH de 5.0 a 6.9 y peso molecular de 30 a 50 kDa. Se identificaron cuatro puntos de intensidad similar durante la maduracion; sugiriendo su expresion constitutiva, tres de intensidad decreciente; que podrian estar involucrados en procesos iniciales del crecimiento del fruto, cuatro que se inducen durante maduracion y seis de intensidad oscilante. Palabras clave: proteinas, electroforesis desnaturalizante, electroforesis bidimensional. SUMMARY Blackberry production in Mexico has increased 200 % in the last decade. The main varieties used have been introduced from other countries, and its establishment under the climatic conditions of Mexico has required considerable adaptations to the agronomic management observed in the regions of origin thereof. The essential challenge of managing this product is based on the intrinsic characteristics of its soft fruit and its short shelf life, so that knowledge of their maturation process under their growing conditions in Mexico is imperative to achieve and improve handling productivity and fruit quality unto its final destination. The aim of this work was to first address this problem by establishing the conditions of protocols for the analysis of proteins in blackberry fruits during different ripening stages. To accomplish this goal, six stages of fruit ripening were identified for the commercial variety 'Brazos' (considering a range of development from green, small fruits to fruits fully developed and in harvest maturity), a protein extraction was selected and a protein profile was performed by electrophoresis under denaturing conditions. In addition, requirements were established for two-dimensional electrophoresis (2-DE) of the extracts obtained by evaluating the conditions of isoelectric focusing and staining methods. According to the results obtained, it was determined to use 400 µg of total protein in IPG strips of 7 cm with a pH range of 3 to 10, using a maximum voltage of 50 000 V, and Coomassie blue staining. A preliminary analysis of the distribution and abundance of the peptides expressed in the six stages of maturation was performed using the KODAK MI software version 4.5, and the results showed that the stage 2 presented the highest number of peptide spots (158), the highest percentage of spots at all stages were observed in a pH range of 5.0 to 6.9 and molecular weight of 30 to 50 kDa. We identified four spots of similar intensity, suggesting its constitutive expression, three of decreasing expression; that could be involved in the initial processes of fruit growth, four spots of induced expression, and six of oscillating degrees of expression during

Proteómica de la maduración de frutos de zarzamora (Rubus sp.) cultivados en México, una primera aproximación