Table 3.
Levels of free amino acids in potato tubers from wild-type and transgenic plants
| Plant | Free amino acids | % increase | Glutamine | % increase |
|---|---|---|---|---|
| Wild type | 4.2 | 100 | 0.57 | 100 |
| T2 | 5.7 | 137 | 1.53 | 268 |
| T3 | 5.3 | 126 | 1.64 | 288 |
| T6 | 6.8 | 161 | 1.41 | 247 |
Free amino acids were extracted from lyophilized tuber tissue with acidified ethanol (80% ethanol/0.25 M HCl) at 40°C for 1 h and analyzed with a Beckman 6300 analyzer (GMI, Albertville, MN) using pure amino acids as standards.
*
μmol/100 mg of lyophilized tuber tissue.