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Potato pp 268-280 | Cite as

Potato Improvement Through in Vitro Selection for Increased Levels of Free Amino Acids

  • J. M. Widholm
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 3)

Abstract

Man and other non-ruminant animals cannot synthesize the so-called essential amino acids, lysine, methionine, threonine, tryptophan, histidine, phenylalanine, isoleucine, valine and leucine, thus they must receive sufficient quantities of each in their diets. Cereal grains, which are very important foods, are generally deficient in lysine, tryptophan and threonine, while legumes tend to be deficient in methionine. Thus, the creation of plants with increased levels of these amino acids may help alleviate some nutritional problems around the world (see S. Bajaj, Sect. II.2, this Vol.).

Keywords

Free Amino Acid Free Proline Barley Mutant Free Tryptophan Potato Improvement 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Abbreviations

AEC

aminoethylcysteine

A2C

azetidine-2-carboxylate

ETH

ethionine

HPLC

high performance liquid chromatography

HYP

hydroxyproline

MFT

m-fluorotyrosine

MSO

methionine sulfoximine

5MT

5-methyltryptophan

PFP

p-fluorophenylalanine

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Copyright information

© Springer-Verlag Berlin Heidelberg 1987

Authors and Affiliations

  • J. M. Widholm
    • 1
  1. 1.Department of AgronomyUniversity of IllinoisUrbanaUSA

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