Peach fruit ripening: A proteomic comparative analysis of the mesocarp of two cultivars with different flesh firmness at two ripening stages

► Phenol addition to freeze-dried peach mesocarp tissue improved protein extraction. ► Proteome changed in relation to ripening stage and/or cultivar genetic background. ► LC-ESI-MS/MS analysis allowed the characterization of 53 proteins. ► Non-melting flesh fruit better maintained tissue integrity during ripening. ► A few characterized proteins appeared good candidates for marker assisted selection.