Free amino acids in easy- and difficult-to-root olive varieties

Abstract

Changes in the level of seventeen free amino acids were measured throughout the development of cuttings of 'Manzanillo' and 'Gordal', treated with 4 000 ppm of indolebutyric acid. High Performance Liquid Chromatography was used for their analysis in cutting barks, callus and roots. In the easy-to-root 'Manzanillo', total free amino acids were, respectively, two and five times higher in callus and roots• than in barks. Basic (except lysine), acidic, aliphatic amino acids and histamine clear by increased in 'Manzanillo' roots compared to callus. Aromatic, hydroxylated (except serine), heterocyelie (except histidine) and sulfuronlaining (except cystine) amino acids remained al; the same level both in callus and roots. In the difficult to-root 'Gordal1, a lower level in total free amino acids in callus with respect to barks was observed. In this case no roots were developed. Amino acid concentration did not change in this variety when barks and callus are compared, except serine and lysine