QUANTITATIVE DETERMINATION OF AMINO ACIDS FOR SELECTION PURPOSES IN BEANS

Abstract

By using a microbiological method for the quantification of amino acids, content levels of L-leucine, L-histidine, and L-methionine have been determined in plant tissues (leaf) and seed.

The sensitivity of this method has allowed differences to be established between four bean varieties studied. Comparing the microbiological method with the quantification of amino acids, using the amino acid analyzer, it can be concluded that the former is faster, simpler, cheaper and easier to apply as an auxiliary technique in improvement programs for beans and other crops.