Fig. 1: Workflow diagram for the isolation and purification of mitochondria from the pulp of different citrus species.
From: Isolation and comparative proteomic analysis of mitochondria from the pulp of ripening citrus fruit
a–d Anatomic structures of four citrus species used for mitochondrial preparation: (a) satsuma mandarin, (b) ponkan mandarin, (c) sweet orange, and (d) shatian pummelo. Bars = 10 mm. e Differential and Percoll density gradient centrifugation procedures for preparing highly pure mitochondria from the pulp of different citrus species. Tissue homogenization, formulation of extraction buffer, and centrifugation steps were optimized to obtain high-quality mitochondria
