Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine

The study of withered grape infection by Penicillium, a potentially toxigenic fungus, is relevant topreserve grape quality during the post-harvest dehydration process. This report describes the firstproteomic analysis of Amarone wine grapes, infected by two strains of P. expansum (Pe1) and P.crustosum (Pc4). Protein identification by MS analysis allowed a better understanding ofphysiological mechanisms underlying the pathogen attack. The Pe1 strain had a major impact on V.vinifera protein expression inducing pathogenesis-related proteins and other protein speciesinvolved in energy metabolism. A greater expression of new Penicillium proteins involved inenergy metabolism and some protein species related to redox homeostasis has been observed ongrapes infected by Pc4 strain. Moreover, the new induced proteins in infected grapes couldrepresent potential markers in withered grapes, thus creating the chance to develop case-sensitiveprevention strategies to inhibit fungal growth.